Food Recipes: Asopado Stew
by: Joy
Categories: Beef, Dinner / Supper, Lunch, Main Dishes, Soup, Stew, Chili, etc
Ingredients
- 2-3 lbs. soup bones or short ribs
- 1 head garlic
- 1 tbsp. oregano
- 2 cups rice
- 1 onion, chopped
- 12 cups water
- 1 tbsp. salt
- Veggies of your choice: celery, carrots, potatoes, peppers, tomatoes, broccoli, etc.
Directions
Thaw meat. Mash one head of garlic with salt and oregano. Spread garlic evenly all over the soup bones or short ribs in a bowl and leave covered overnight in the fridge.
The following day, brown the soup bones or short ribs on the grill, being careful not to burn them. The object is not to cook them, but to infuse it with flavor. Meanwhile, in a big pot, add water and rice. Bring to a boil and add the soup bones or short ribs, onion and salt. Leave simmering on the stove for at least an hour and a half, adding more water as needed. Then, cut up and add desired vegetables. Cook until the vegetables are done. Add more salt if needed to taste.
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