Another island favorite and always a welcome to any dinner table, is BEEF KADU aka Beef Soup! As mentioned in previous “Kadu” posts, there are MANY MANY variations to beef kadu. This is another type. By changing out the vegetables and adding tomatoes to the broth, you get a different type. A versatile recipe, in which you can add or omit certain vegetables, the choice is limitless! Traditionally served with white steamed rice and Fina’denne, click for recipe: https://chamoritamommaskitchen.com/2013/08/02/chamorro-finadenne/ ENJOY!
1 whole onion
3 1/2 – 4 lbs. Beef short ribs
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 1/2 tsp. Black pepper
1 Tbsp. Salt, to taste
1 tsp. Accent
2 Tbsp. Beef base
12 cups Water
3 – 4 Roma tomatoes, chopped
4 – 5 medium Potatoes, peeled, cubed large
1/2 head Cabbage, tough stems removed, cut into chunks
Bunch of Green beans, however much you’d like (stems removed)
Begin by trimming the excess fat off the short ribs. Wash and add them to a large stock pot.
Add the onions and seasonings. Add the water and using a large spoon, stir to combine well.
Add the beef soup base and the tomatoes. Stir well to combine.
Cook over MEDIUM HIGH heat and bring to a boil. Cover and reduce heat to medium. Cook for about 1 hour to 1 1/2 hours, until ALMOST tender but not quite. Remove scum and fat that floats on the surface of the Kadu.
After cooking about 1 hour, add the potatoes and stir well to combine. Allow this to cook for about 20 minutes. Make sure to continuously skim off the residue and fat that floats over the top of the soup.
Add the green bean and the cabbage. Stir well to combine. Bring the soup back up to a boil. Cover and cook for another 5 – 10 minutes, until the cabbage and beans are cooked but still somewhat crisp.
Taste and adjust the seasonings according to your taste. SERVE with rice and fina’denne!