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