Serves 10–12

INGREDIENTS:

3 pounds lean brisket; 3 pounds beef back ribs, fat cap removed; 3 pounds pork ribs
Kosher salt and freshly ground black pepper; 3 garlic cloves, grated; 4 Tablespoons canola oil, divided
5 ripe plum tomatoes, grated; 6 large scallions (white and light green parts), chopped (2 cups); 2 yellow onions, chopped
1 yuca, peeled and cut into 1-inch pieces; 2 large green plantains, peeled and cut into 2-inch rounds
½ bunch cilantro (stems and leaves); 20 small Yukon Gold potatoes, scrubbed
4 large ears corn, shucked and cut crosswise into 2-inch pieces
4–6 cups white rice; 4 ripe avocados, cut into wedges; ají (recipe below); 4 juicy limes (optional)

INSTRUCTIONS:

1. Rinse and pat dry the meats. Season with salt, pepper, and garlic. Marinate at least 30 minutes while prepping vegetables and making the guiso (tomato-onion base).

2. Heat 2 Tablespoons oil in a skillet over low heat. Add tomatoes, scallions, and onions; cook until softened, 8–9 minutes. Season and set aside.

3. In a large soup pot, sear meats in remaining oil in batches, 5–7 minutes per side. Return all meats to pot, cover with water, add guiso, and simmer covered for 1½–2 hours.

4. Add yuca, plantains, and cilantro; cook 25–30 minutes. Add potatoes and corn; simmer until potatoes are tender, 20–25 minutes. Meanwhile, start the rice.

5. Taste and adjust seasoning. Remove vegetables and meat to serving platters. Skim fat from broth. Reheat and serve in bowls with meat, vegetables, rice, avocado, ají, and lime.

From: Colombiana, by Mariana Velásquez