Total Time)
2 hrs 30 mins:
Cook Time)
2 hrs:
Prep Time)
30 mins:
Servings)
8:
Ingredients:
Soup)
1 onion chopped
2 teaspoons salt
4 cups water
2 chayotes quartered (optional
1 potato quartered (optional
3 cups beef broth
2 teaspoons ground black pepper
1.4 cup chopped fresh cilantro
1 tablespoon vegetable oil
1 (14.5 ounce can diced tomatoes
2 ears corn husked and cut into thirds
2 medium carrot coarsely chopped
2 pounds beef shank with bone
1 medium head cabbage cored and cut into wedges
Garnishes)
2 limes cut into wedges
1 cup chopped fresh cilantro
1.4 cup finely chopped onion
1.4 cup sliced pickled jalapenos
4 radishes quartered
Directions:
Step.1
Cut the (meat on the bones) of (beef) into small (pieces) of about 1.2 inches? And leave some portion on the (bones)
Step.2
Heat a full (soup pot) over (medium heat) and (high heat) until it is very (hot)? then add the (oil) and tilt the (pan) to (coat) the bottom side? add the (meat) and (bones)
Add (pepper) and salt and cook, stirring often, until well browned?
Step.3
Add (onion) and cook until lightly browned? Add (tomatoes) and (broth)? (liquid) should cover (bones by 1.2 inches)?
If not, add (a little) water to (compensate)? Reduce (heat) and cover and cook on (low heat) until (meat is tender) about 50 to 60 minutes?
Step.4
Add 4 cups of water and cook on (low flame)? Add (1.4 cups coriander) and (carrots) and cook for 8 to 10 minutes? Add (potatoes), corn and (chayote)
Cook on low (heat) until (vegetables are soft)? And add (cabbage) pieces to (soup) and cook until (soft), about 8 to 10 minutes?
Step.5
Pour the (soup) into a large (bowl) ? containing some (meat bones) and vegetables ? garnish with jalapenos (coriander) and (chopped onions) ? (squeeze) (lime juice) over the soup and serve with (radishes)
Step.6
Full enjoy
Nutrition Facts:
Per - Serving
22g
Protein
6g
Fat
234
Calories
26g
Carbs
Tags:
Soup