Beef Nilaga

• 4 1/2 pounds beef short ribs
• 1 quart water
• 1 tablespoon black peppercorns, crushed
• 2 onions, chopped
• 2 beef bouillon cubes
• 2 carrots, cut in chunks
• 2 stalks celery, quartered
• 1 chayote squash, peeled and quartered
• 2 potatoes, quartered
• salt to taste
• 1/4 head cabbage, cut into wedges

1. 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).
2. 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.
3. 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.

beef short ribs, water, black peppercorns, onions, carrots, stalks celery, chayote squash, potatoes, salt, cabbage

Taken from www.allrecipes.com/recipe/212912/beef-nilaga/ (may not work)