Ingredients
8
8 servings
- •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
- •0.25 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
- •0.25 cup sliced pickled jalapenos
- •0.25 cup finely chopped onion
- •2 limes, cut into wedges
- •4 radishes, quartered
Instructions
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
- Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
- Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
- Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.
Nutritional Facts
Per 8 servings
- Calories: 234
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 7g
- Protein: 22g
- Sugar: 9g
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