“This is a recipe out of a children's cookbook my parents bought me when I was little - in fact it's the first cookbook I ever owned called, 'Many Hands' from UNICEF. It's in storage right now, but when I get it out of storage I'll post more recipes from it.”
2hrs 15mins

Ingredients Nutrition

  • 3 lbs short rib of beef, cut into 3-inch lengths (a whole chicken can be substituted)
  • 1 quart water
  • 2 teaspoons salt
  • 3 medium ripe plantains, peeled and sliced into rounds 1/4-inch thick
  • 3 medium boiling potatoes, peeled and quartered, then placed in a bowl of cold water to prevent discoloration
  • 2 medium size onions, peeled and coarsely chopped
  • 1 tablespoon butter


  1. Combine ribs, water and salt in heavy 3-4 qt casserole and bring to boil over high heat, skimming off foam and scum.
  2. Reduce heat to low and simmer partially covered, 1 and 1/2 hours.
  3. Add plantains, drained potatoes and onions and simmer for 30 minutes or until meat is tender and potatoes are mashed easily.
  4. With tongs, transfer short ribs to a plate.
  5. Remove bones, cut fat off.
  6. Cut meat into 1/2" pieces.
  7. Puree soup return to casserole.
  8. Stir in butter and meat and simmer to reheat.
  9. Serve in soup plates.

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