COCIDO RECIPE (MEXICAN STYLE)

I usually make this to serve 12 or more. The meat MUST be short ribs or the flavor is not authentic. Being early in the morning... and it will be ready for eating around 4:00pm... and at perfection by 6pm, dinnertime.

1 large or two medium garlic clusters
6 to 9 lbs. of beef short ribs (stew beef doesn't cut it, so don't use it)
Salt
2 large or 4 medium onions
2 to 4 large celery stalks, washed

Clean the garlic cluster(s) as best possible, but keep the cluster intact. Wrap them securely in cheesecloth (for easier removal).

If necessary wash and towel dry the short ribs... don't remove any of the fat. Salt the ribs.

Cut one large or two medium onions into slices or small chunks. Cut the two large or two medium celery stalks, into small (3/4 to 1-inch) chunks (not too small or they may disappear into the broth).

Fill a very large stockpot (or a "tamale" pot, if you have one) halfway with water. Put all the meat, onions, celery, and the cheesecloth wrapped garlic into the pot. The water level should now be 3/4 of the pot, if not add or remove water.

Bring the water to a gentle simmer, lower the heat and place the lid on the pot. Keep checking every half or 3/4 of an hour... to be sure the water is at 3/4 of the pot. If you notice foaming caused by the meat, remove it as best possible.

Keep a watch on this pot as instructed above. After it's been simmering for an hour or hour and a half.... salt the stock, to taste. Keep simmering until the meat is almost done... by this time you should have salted it enough to quit salting.

Now, you will add:
4 large carrots or 8 medium, washed, scrubbed and cut into small (3/4 to 1-inch) chunks
1 to 2 lbs. fresh string beans

Allow the pot to continue to simmer for 30 minutes with the lid on the pot.

Then add:
4 potatoes, scrubbed and *
3 large or 6 medium zucchini, cut into small (3/4 to 1-inch) chunks
2 cup garbanzos (chick peas), half cooked or canned

Let this simmer for another 30 minutes.

Then add:
5 or 6 ears of fresh corn, cleaned and cut in cobblets or in halves.
2 small head cabbage, quartered (or 1 very large, cut into 8 pieces)

Salt to taste, and allow to continue to simmer... until the meat almost falls off the bone and the veggies are done.

Let it stand for at least an hour. Then skim all the visible fat. *Hint: I put an entire tray(or two) of ice cubes into the pot. The fat sticks to the ice cubes and you simply remove the cubes and Voila... the extra fat is gone.