About this recipe:This classic Filipino stew is a comforting one-pot meal. Serve alone or with rice.
2kg beef short ribs
1 litre water
1 tablespoon black peppercorns, crushed
2 onions, chopped
2 beef stock cubes
2 carrots, cut in chunks
2 sticks celery, quartered
1 chayote squash (christophine), peeled and quartered
2 potatoes, quartered
salt to taste
1/4 cabbage, cut into wedges
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Place the beef ribs in a large saucepan or casserole with enough water to cover. Bring to the boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
Return the beef to the pan. Pour in the 1 litre water, peppercorns, onions and beef stock cubes. Bring to the boil, cover, reduce the heat and simmer for 1 hour.
Skim any fat floating on the surface. Stir in the carrots, celery, chayote squash and potatoes; cover and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
You can find Christophine - a pear-shaped squash also known as chow chow or chayote squash - at Caribbean or Asian markets.