For 6 servings

Ingredients

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 yucca, chopped in medium dices
2 green plantains, chopped
4 tbsp coriander, chopped
½ tsp oregano
½ tsp cumin
Salt and pepper at taste
Juice of 1 green lemon

Preparation

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.

Sautée 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.

Add the stew to the pot.

Heat broth over a medium heat, add plantains and corncobs and cook 15 minutes. Add yucca and potatoes and cook 10 minutes.

When the broth is ready, add the rest of coriander and the green lemon juice.

Serve very hot on casseroles with one serving of white rice and one of avocado and enjoy your meal!