Ingredients2 h servings 983
- Place the beef ribs in a large pot with enough water to cover. Bring to a 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 pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
- Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 983 calories; 75.4 32.3 43 168 491 Full nutrition
ReviewsRead all reviews 5
Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.
I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonde...
This is a great Filipino recipe. The real authentic way to eat this is over rice and to have patis aka fish sauce on the side so the dish isn't so bland.