2–3 Tbsp garlic powder
2 tsp cumin
1–2 carrots, sliced
4–6 yellow potatoes, quartered
8 oz tomato sauce
1 zucchini (optional)
Limes, cut into wedges for serving
Instructions
Step 1: Prepare the Broth
Fill a large pot with water, enough for the amount of broth you’d like.
Add garlic powder, cumin, beef bouillon, and black pepper.
Bring to a boil, then add the beef (short ribs and roast pieces).
Cook until the meat is tender—about 45 minutes.
Step 2: Season and Add Tomato Sauce
Stir in the tomato sauce.
Taste the broth and adjust with more bouillon or garlic if needed.
Step 3: Add Vegetables
Add the carrots, zucchini (if using), and potatoes.
If you’re adding rice directly into the pot, stir it in now.
Simmer until the vegetables are tender, about 10 minutes.
Step 4: Finish with Corn and Cabbage
Add the corn pieces and cabbage wedges.
Simmer for another 5 minutes, just until softened but not overcooked.
See continuation on next pageStep 5: Serve
Serve hot with lime wedges, fresh pico de gallo, or spicy salsa on the side.
You can also serve with Mexican rice—either stirred into the pot or added individually to each bowl, depending on preference.
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