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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. beef short ribs
- 1 lb. chuck roast (cut into small pieces)
- 1/2 onion (white)
- 1 garlic bulb
- 2 bay leaves
- 1 beef bouillon
- 3 tsp. salt
- 16 cups water
- 3 rib celery
- 5 carrots (whole)
- 5 potatoes
- 1/2 head cabbage
- 12 corn on the cob (mini, frozen)
- 1 culantro (and achiote envelope)
- 3/4 tsp. ground black pepper
- 1 tsp. ground cumin
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 3 cloves garlic
- 1/2 onion
- water (enough to blend)
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