Caldo de Costilla de res 1 Medium Onion 4 Cloves Garlic 4 Bay Leaves Salt and Pepper Potatoes Carrots Cabbage Green Beans Chayote Squash Green Squash Corn 2 teaspoons Mexican Oregano 5 1/2 to 6 pounds of Beef Short Ribs Boil ribs in water for 15 to 30 minutes. Pour off the water, wash the ribs and the pot. Return bones to pot cover with water and simmer with onion, Garlic, bay leaves salt and pepper until tender. Skim off fat and scum. Add potatoes and carrots and cook until just tender, then add the cabbage. Cook a few minutes then add the other veggies and Oregano. Check seasoning before serving and adjust salt and pepper as needed. youtu.be/NO3quVyGVEc
Posted on: Fri, 05 Dec 2014 00:30:47 +0000
Trending Topics
Recently Viewed Topics
© 2015