Plaintain and Beef Soup (East Africa)
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INGREDIENTS
3 pounds beef short ribs, cut into 3-inch lengths
1 quart water
2 teaspoons salt
3 medium-sized ripe plantains (about 1-½ pounds), peeled and sliced into ¼-inch rounds
3 medium-sized boiling potatoes (about 1 pound), peeled, quartered, placed in
bowl of cold water to prevent darkening
2 medium-sized onions, peeled and coarsely chopped
1 tablespoon butterCombine the short ribs, water and salt in a heavy 3 to 4-quart casserole and bring to a boil over high heat, meanwhile, skimming off foam and scum as they arise to the surface. Reduce the heat to low and simmer partially covered for 1-½ hours.
Add the plaintains, drained potatoes, onions, and continue simmering for about 30 minutes, or until the meat is tender and the potatoes can be mashed easily with a fork.
With slotted spoon or tongs, transfer the short ribs to a plate. Remove the bones, cut away the fat and gristle, and discard them. Cut the meat into ½-inch pieces.
Puree the soup through a food mill set over a bowl and return it to the casserole. Stir in the butter and meat and simmer for a few minutes to reheat the soup. Taste for seasonings.
Serve at once from a heated bowl or individual soup plates.
NOTE - Although called a soup, this is actually a thick stew and in East Africa is served as a main course.