Recipes from Mexico :: Mexican Main Dishes Meat
5 lbs. beef short ribs
Water
1 tsp. salt
1/2 tsp. dried Mexican oregano leaves
1/2 tsp. coriander seed
1/2 tsp. whole black peppercorns
2 pin. cumin seed
1 lb. potatoes, peeled and diced large
4 carrots, peeled and cut large
1 onion, cut into wedges
1 celery stalk, cut into small pieces
2 ears corn, each cut into 6 pieces
1/2 pound cabbage, cut into small wedges
Salt and ground black pepper
Trim ribs of excess fat. Blanch them in lightly salted, gently boiling water for 15 mins. Drain and put them in a clean stockpot and cover with 2 in. of water. Simmer and skim carefully for 1 hours.
Ad 2 or 3 c. of water to cover the meat well. Add salt. Put herbs and spices in a bouquet garni bag and add to stockpot. Simmer for 1 1/2 hours, skimming as necessary.
Strain broth through rinsed cheesecloth in a colander into a clean soup pot. Remove the bouquet garni bag. Add the meat to the broth. Add potatoes, carrots, onion and celery to the broth and meat. Cover and simmer for 20 mins.
Add the corn and then the cabbage. Cover and cook for 10 mins. Adjust seasonings.
