Hispanic Kitchen is the cure for boring meals
2 pounds bone-in beef rib, preferably and cut into 8 2-inch chunks
4 whole scallions plus more garnish
½ cup cilantro, leaves and stems, chopped, plus more for garnish
2-3 garlic cloves, minced
2-inch chunk of fresh ginger, peeled
2-3 teaspoons kosher or sea salt
1½ pounds potatoes, peeled and quartered
1 medium carrot, peeled and chopped into 1-inch chunks (optional)
1 chicken bullion cube (optional)
In a large, heavy pot, combine first six ingredients with 8 cups of water. Bring to a high simmer over medium heat then cook until the beef is tender, about 30 minutes.
Add the potatoes, carrots and bullion cube in using and return to a simmer. Lower heat to medium-low and continue to cook until the potatoes are tender, about 15-20 minutes. Remove whole scallions and ginger.
To serve, the beef can be left on the bone or cut into pieces. Add a portion of beef and vegetables to each bowl then ladle in broth. Garnish with more chopped scallions and cilantro. Serve with arepas in the morning or white rices for dinner.