generously serves 5-6

some marrow bones and or porous bones
3 cloves garlic, peeled
1 onion, roughly chopped
1 1/2 lbs. beef such as boneless brisket
2 tsp. salt
1 small head green cabbage, cut in small wedges
3/4 cup white rice
1 1/2 cups warm chicken broth
1 small white onion, roughly chopped
1 clove garlic, peeled and chopped.
1 15 oz. can garbanzo beans
4 pears or quinces, not ripe
2 large mangos, not ripe
3 Tbs. sugar
1/4 cup lard
sea salt and pepper to taste
fresh salsa
flour tortillas

Put the meat, bones, onion, garlic, and salt into a deep stock pot. Barely cover with water and put on low heat to simmer, uncovered. Simmer until the meat is getting tender, about 1 hour. Place the cabbage slices on top of the meat and continue cooking until the meat and cabbage are tender, about 15 minutes. Remove the cabbage and put in a casserole dish, but leave the meat in the broth and keep warm.

Cover the rice with hot water and soak for about 10 minutes. Drain, rinse, and put into a pot. Blend the warmed chicken broth with the onion and garlic and pour over the rice. Bring the broth to a simmer, cover, lower the heat, and cook very slowly until the water has been absorbed. Add the can of chick peas (pour over top and replace lid) towards the end to get them hot, too. Set aside off the heat to steam, still covered. The rice should be tender but not too soft, or it will become mushy in the next step of the recipe.

In a large sauté pan, heat the lard and gently sauté the fruits and sugar, shaking the pan to prevent sticking, and turn them over once. Cook them on each side enough so that they begin to brown lightly.

Put rice and chick peas, and meat in a large oven-proof casserole dish. Mix a bit (but not too much) to evenly distribute those ingredients. Add salt and pepper to taste. Lay the cabbage on top. Then place the fruit on top and keep warm till ready to serve. We like to serve it in flour tortillas. It is a very mild dish, so some people like to put some fresh salsa or a couple dashes of Tabasco on top.