Cocido - cooking recipe

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

Preparation

Boil short ribs in 1 1/2-quarts water.
Skim.
When the meat is tender, add tomatoes, onion and vegetables.
Add vegetables that need longer cooking time first.
Add in this order: carrots, turnips, potatoes, celery, corn and cabbage.
Add salt to taste. Serve the dark clear broth on the side and the vegetables on a platter.
Diners can mix their own caldillo or eat the soup and vegetables separately.