Thursday, September 10, 2009

Pork or Beef Sparerib Soup or Caldo de Puerco

2 pounds of beef spareribs, cut in half crosswise (original recipe calls for pork, but we have changed it to beef here for the Maker's Diet)
8 cups water
3 carrots, sliced
1 turnip, peeled and cubed
1 large onion, chopped (1 cup)
2 Tbl. chili powder
1 Tbl. Salt
1 clove garlic, minced
1 tsp. cumin seed
1/2 tsp. aniseed
1/4 tsp. pepper
1 small head cabbage, shredded (4 cups)

Cup ribs apart between bones into individual ribs. Sprinkle with a little salt and pepper. Arrange the ribs in a shallow baking pan; bake in 450 oven for 25 min. or till well browned. Pour off fat.

Transfer the browned ribs to a large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, aniseed, and pepper. Bring mixture to boiling. Reduce heat; cover and simmer for 2 hours or till meat is very tender. Skim off fat. Stir shredded cabbage into soup. Cook 5 minutes longer. Makes 10 to 12 servings.

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