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Ingredients:  Directions: Yields 6 to 8 servings  
4 Boneless short ribs or ox tails

1 teaspoon salt and 1 teaspoon pepper

1 tablespoon Pappy's Garlic Herb

In large pot preheat oil on medium heat and brown meat with salt, pepper, and garlic.  Once browned simmer at low heat for 1/2 hour.  Add water, Pappy's Garlic Herb, and bay leaves and simmer at low heat for another 20 min. or until meat is tender.  Add all vegetables and simmer at low heat for approximately 15 min. or until vegetables are tender.

From the cookbook: From the Hands of Ethnic Women With a Mexican Flare by Lori Najera

2 cloves garlic (minced)  
3 quarts water or enough to cover ingredients  
1 zucchini (quartered)  
4 Stalks Celery (quartered)  
2 carrots (quartered)  
2 med. russet potatoes or 4 small red potatoes (quartered)  
1/2 small yellow onion (quartered)  
1/2 head cabbage (quartered)  
2 bay leaves  

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