Hispanic Kitchen

Spice It Up!

Winter Stew with Beef Ribs

Recipe courtesy of Chef Denisse Oller

Number of servings: 6

2 lb beef ribs
2 cups beef broth
4 cups water
1 onion, chopped in small dices
2 garlic heads, chopped in small chunks
1 tomato, chopped in small dices
1 lb potatoes, sliced in medium chunks
3 corncobs, sliced
1 lb yuca (cassava), chopped in medium dices
2 green plantains, chopped
4 tbsp coriander, chopped
½ tsp oregano
½ tsp cumin
Salt and pepper to taste
Juice of 1 lime

1. Put ribs on a deep pot, pour tour cups of water, two cups of beef broth and a big tablespoon of salt. Boil for an hour over a medium heat.
2. Sauté onions, garlic, tomatoes and two tablespoons of coriander. Mix with oregano, cumin and pepper and set aside.
After an hour and a half of cooking, let the broth settle and remove grease from the top.
3. Add the stew to the pot.
4. Heat broth over a medium heat, add plantains and corncobs and cook 15 minutes. Add yuca and potatoes and cook 10 minutes.
When the broth is ready, add the rest of coriander and the lime juice.
5. Serve very hot on casseroles with one serving of white rice and one of avocado.
6. Enjoy your meal!

To learn more about Denisse or her recipes, visit DenisseTable and AARP, where she is a chef and nutrition expert.

Other recipes by Denisse:
Mexican Shredded Chicken in Smoky Tomato Sauce
Coconut Rice and Sauteed Snapper Fillet With Mojo Picón Sauce
A Tale of Two Gazpachos
Autumn Pumpkin Cream With Meat Rolls
Pulled Chicken with Jalapeño-Honey Mustard Panini


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