Cocido

Name: Cocido
Ingredients: 3 short ribs; 1/2 c. tomatoes (fresh or canned); 1 onion, quartered; 3 or 4 carrots, cut in chunks; 2 turnips, in half; 2 potatoes, in large pieces; 5 stalks celery, in large chunks; 1 head cabbage, quartered; 2 or 3 ears corn, cut in 2-inch sections

9 ingredients

7 steps

Ingredients

3 short ribs
1/2 c. tomatoes (fresh or canned)
1 onion, quartered
3 or 4 carrots, cut in chunks
2 turnips, in half
2 potatoes, in large pieces
5 stalks celery, in large chunks
1 head cabbage, quartered
2 or 3 ears corn, cut in 2-inch sections

Directions

1

Boil short ribs in 1 1/2-quarts water.
2

Skim.
3

When the meat is tender, add tomatoes, onion and vegetables.
4

Add vegetables that need longer cooking time first.
5

Add in this order: carrots, turnips, potatoes, celery, corn and cabbage.
6

Add salt to taste. Serve the dark clear broth on the side and the vegetables on a platter.
7

Diners can mix their own caldillo or eat the soup and vegetables separately.