Mexican beef and vegetable soup with potatoes, cabbage, and corn on the cob. Sunday dinner.
Ingredients
Scale
Measurement units
- 2 lb beef shank, bone-in
- 1 lb beef short ribs
- 3 ears corn on the cob, cut into 2-inch pieces
- 3 medium potatoes, quartered
- 3 medium carrots, chunked
- 2 medium zucchini, chunked
- ½ head green cabbage, cut into wedges
- 1 whole chayote, quartered
- 1 large white onion
- 4 cloves garlic cloves
- 1 bunch fresh cilantro stems
- 1 tbsp salt
- 3 whole limes
- 2 whole serrano chile, sliced
Ingredients
Scale
Measurement units
- 2 lb beef shank, bone-in
- 1 lb beef short ribs
- 3 ears corn on the cob, cut into 2-inch pieces
- 3 medium potatoes, quartered
- 3 medium carrots, chunked
- 2 medium zucchini, chunked
- ½ head green cabbage, cut into wedges
- 1 whole chayote, quartered
- 1 large white onion
- 4 cloves garlic cloves
- 1 bunch fresh cilantro stems
- 1 tbsp salt
- 3 whole limes
- 2 whole serrano chile, sliced
Instructions
Start the broth
Place beef shank and short ribs in large pot. Cover with 12 cups water. Add onion, garlic, cilantro stems, salt. Bring to boil, skim foam. Reduce to simmer.
Equipment
- large pot
Ingredients
- shank (2 lb)
- ribs (1 lb)
- onion (1 large)
- garlic (4 cloves)
- salt (1 tbsp)
- cilantro stems (1 bunch)
Slow cook
Simmer 1.5-2 hours until beef is tender.
Equipment
- large pot
Simmer the vegetables
Add corn, potatoes, carrots, chayote. Simmer 20 minutes. Add zucchini and cabbage. Simmer 15 more minutes until all vegetables are tender.
Equipment
- large pot
Ingredients
- corn (3 ears)
- potatoes (3 medium)
- carrots (3 medium)
- chayote (1 whole)
- zucchini (2 medium)
- cabbage (½ head)
Bowl and serve
Ladle into large bowls with meat and vegetables. Serve with lime wedges, sliced serrano, fresh cilantro, and warm tortillas.
Ingredients
- lime (3 whole)
- serrano (2 whole)
- cilantro stems (1 bunch)
Before you cook
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