Chilean beef and vegetable soup (Cazuela de vacuno)

1. Cut the beef short ribs into 6 pieces (bone in), season with salt and pepper and brown on all sides in the oil in a large pot.

2. Add the onion cut into wedges, the pepper cut into strips and the crushed garlic, sprinkle with the oregano and cumin, fry for 3 minutes, then pour in the water and simmer for 1½ hours, skimming.

3. Add the whole (or halved) potatoes, squash in large chunks and corn cobs cut into 4-5 cm rounds and cook for 20 minutes.

4. Add the rice and chopped green beans and cook for another 15 minutes until everything is tender; season with salt and pepper.

5. Put a piece of meat, a potato, a piece of squash and some corn in each bowl and pour over the hot broth.

6. Sprinkle generously with fresh coriander and serve with pebre or chilli sauce.

Tip: In Chile cazuela is eaten as a one-pot meal: first the broth is spooned up, then the meat and vegetables with a knife and fork – which is why the pieces are left large.