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Mexican Beef Soup with Vegetables

4.8
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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
8 servings
Dinner Mexican
Mexican Beef Soup with Vegetables
Ingredients
  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 onion, chopped
  • 3 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 chayotes, quartered
  • 2 ears corn, husked and cut into thirds
  • 1 potato, quartered
  • 1 medium head cabbage, cored and cut into wedges
  • 1 cup chopped fresh cilantro
  • 1/4 cup sliced pickled jalapenos
  • 1/4 cup finely chopped onion
  • 2 limes, cut into wedges
  • 4 radishes, quartered
Instructions
1
Start by separating the beef meat from the bones, leaving some of the bones intact.
2
Heat a large and heavy cooking vessel over high heat until it reaches a very hot temperature. Add a generous amount of oil, tilting the pan to ensure the entire surface is coated with oil.
3
Add the meat and bones to the hot pan, sprinkling some salt and pepper over them. Cook and stir constantly until the meat and bones are thoroughly browned on all sides.
4
Add sliced onions to the pan and cook until they are lightly browned; then stir in a flavorful broth and crushed tomatoes. The liquid should cover the bones by at least half an inch; if not, add some extra water to bring it up.
5
Reduce the heat to a low simmer and let the mixture cook, covered with a lid that is slightly ajar, until the meat is tender and falls apart easily, taking about an hour.
6
Pour in 4 cups of fresh water, and return the mixture to a gentle simmer. Add sliced carrots and a handful of chopped cilantro; cook for 10 minutes, stirring occasionally.
7
Stir in diced chayote, corn kernels, and chopped potatoes; let the vegetables cook until they are tender.
8
Gently push wedges of cabbage into the soup, and let it cook until the cabbage is tender, taking about 10 minutes.
9
Ladle the hot soup into large bowls, making sure to include some of the meat, vegetables, and bones. Garnish with chopped cilantro, sliced jalapeños, and a sprinkle of minced onion.
10
Squeeze a few drops of fresh lime juice over the soup, and serve it with sliced radishes on the side.