1 kilo beef short ribs 2 teaspoons salt 10 Plantain [green banana] peeled and sliced 4 medium-sized potatoes, peeled 2 medium onions, peeled and coarsely chopped 1 tbs butter
1. Put the ribs, enough cold water, and salt in a large casserole pot and bring to a boil over high heat. Skim the foam and scum as they rise to the surface. Reduce the heat to low and simmer, partially covered, for 1-1/2 hours.
2. Add the plantains, potatoes, and onions, and continue simmering for another 30 minutes, or until the meat is tender and the potatoes can be mashed.
3. Remove the short ribs from the pot. Remove the meat from the bones and cut away the fat and gristle, and discard. Cut the meat into bite-size pieces.
4. Puree the soup and vegetables. Return the purée to the pot, add the meat, and stir in the butter. Adjust seasoning.