4 1/2 pounds beef short ribs1 quart water1 tablespoon black peppercorns, crushed2 onions, chopped2 beef bouillon cubes2 carrots, cut in chunks2 stalks celery, quartered1 chayote squash, peeled and quartered2 potatoes, quarteredsalt to taste1/4 head cabbage, cut into wedges
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). 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. 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.