Yolly's Free Recipes
2 pounds stewing beef or beef
shank, cut into 1-inch cubes
2 pounds spare ribs (separate
each rib)
1/2 cup minced onion
4 cups cubed red ripe tomatoes
2 cups rhubarb, cut crosswise
into 2-inch slices (if rhubarb is
not available, substitute 6
tablespoons lime or lemon
juice)
6 cups water
patis or salt and freshly ground
pepper to taste
2 cups spinach or any green
leafy vegetable
l 1/2 cups red radish
2 cups green cabbage, quartered
To a large stockpot, add the beef, spare ribs, onion, tomatoes and rhubarb in 6
cups water. Bring to a boil; skim off foam; then simmer until tender. Remove
rhubarb and mash. Strain through a sieve and return extract to pot. Add patis or
salt and pepper to taste. Put in the leafy vegetable, radish and cabbage. Simmer
until vegetables are done.
Serves 6 -8.