Description
A comforting and nourishing beef broth filled with tender beef and vibrant vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2–3 pounds beef short ribs, cut into serving-size pieces
- 1.5 pounds beef steak, cut into medium chunks
- 2 pounds beef shank (with bone)
- 1 whole head garlic
- 1 white onion
- 1 tablespoon salt (to taste)
- 4 red potatoes, halved or quartered
- 2 Italian zucchini, cut into large chunks
- 1/4 head green cabbage
- 1 celery stalk
- 15 fresh green beans, trimmed
- 2 carrots, peeled and cut into chunks
- 1 chayote, peeled and cubed
- 2 ears corn, cut into rounds
- 1 yucca (cassava), peeled and cut into chunks
- 3 ripe tomatoes, diced
- 1/4 bunch fresh cilantro, chopped
- 2 teaspoons Knorr Tomato Bouillon (to taste)
- A few sprigs fresh mint
Instructions
- Prep your meat: Soak the beef short ribs and steak in cold water for 30 minutes.
- Rinse thoroughly to remove impurities.
- Cook the meat with water, onion, garlic, and salt, bringing to a gentle boil.
- Simmer for 1 hour to develop flavors.
- Prepare the veggies while the meat simmers, ensuring uniform cuts.
- Add corn and cook for another 30 minutes.
- Layer flavors by incorporating yucca and tomatoes, cooking for 20 minutes.
- Finish with greens: remove onion and garlic, stir in cilantro, mint, vegetables, and bouillon.
- Cover and cook for 20 minutes.
- Final touches: add potatoes and cabbage, adjusting salt if needed; cook for another 10 minutes.
- Serve hot, enjoying the inviting aroma.
Notes
Perfect for using leftover vegetables and customizable with seasonal produce.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg