4 to 6 servings
11/2 to 2 lbs. beef short
ribs, cut into serving size
pieces
5 cups water
2 ounces lean salt pork
11/2 tsp. salt
1/8 tsp. pepper
21/2 to 3 lbs. chicken,
cut up
3 carrots, cubed
3 medium onions, quartered
3 tomatoes, quartered
3 medium potatoes, peeled
and quartered (1 lb.)
1/2 small head cabbage, cut
into wedges
6 ounces winter squash
or pumpkin, peeled and cut
into 1-inch cubes (1 cup)
1 medium green bell pepper,
chopped (1/2 cup)
3 Tbsp. snipped parsley
1 clove garlic, minced
In 5-quart Dutch oven combine ribs, water, salt, salt pork and pepper. Bring to boil. Reduce heat; cover and simmer 1 hour. Add chicken; cover and simmer 25 minutes more. Add carrots, onions, tomatoes, potatoes, cabbage, squash, or pumpkin, green bell pepper, parsley, and garlic; cover and simmer 20 minutes more or till vegetables are tender. Spoon off fat. (Or, cool slighty. Refrigerate several hours or overnight. Lift fat from surface. Return mixture to heat. Bring to boiling.) Season to taste with salt andpepper. Remove meat and vegatables from Dutch oven; arrange on platter.
FarOut Foods Garnish Tip...
Garnish with additional parsley. Serve with bowls of broth. |
