Beef Nilaga

4 ½ pounds beef short ribs

1 quart water

1 tablespoon black peppercorns, crushed

2 onions, chopped

2 beef bouillon cubes

2 carrots, cut in chunks

2 stalks celery, quartered

1 chayote squash, peeled and quartered

2 potatoes, quartered

salt to taste

¼ 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.