Ingredients
Scale
- 1½ lb beef short ribs
- 2 liters water (about 10–12 cups)
- 4 cubes of Colombian aliños (about ½ cup)
- Salt and pepper to taste
- ¼ tsp ground cumin
- 2 ears of corn cut in half
- 2 green plantains cut in half (or 1 cut into four pieces)
- 4 medium russet potatoes cut in half or big chunks
- 4 medium pieces of cassava
- ½ cup cilantro, chopped
Instructions
- Add the short ribs, water, aliños, salt and pepper and cumin to a large pot. Cover and bring to a boil at high heat. Once it is boiling, reduce the heat to medium low and cook for about 45 minutes.
- Uncover the pot and with the help of a spoon, skim off the fat that is on the surface as much as you can.
- Add the corn, green plantain, potatoes and cassava. Add more water to cover all the ingredients if needed. Cover and bring to a boil at high heat again. Once it is boiling, reduce to medium low and cook for another 30-35 minutes.
- After it is cooked, add the cilantro and taste for seasoning. Add more salt and pepper if desired.
- Serve immediately with white rice, avocado, Colombian hot sauce, Colombia green hot sauce, or hogao.