Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 pounds beef shank (with bones, meat cut off the bones into stew-size pieces use venison same way)
- 1 teaspoon salt, to taste
- 1 teaspoon freshly ground black pepper, to taste
- 1 (8 ounce) yellow onion coarsely chopped
- 4 cloves garlic, minced
- 1 large (7 ounce) tomato, chopped,
- 1 teaspoon cumin
- 3 cups beef stock
- 4 cups water
- 3 whole (1 1/4 pounds) potatoes, coarsely chopped
- 3 whole (9 ounces) carrots, coarsely chopped
- 1 cup green string beans (halved)
- 2 chayote (peeled and coarsely chopped)
- 2 corn ears (shucked and cut into thirds)
- 1 cup cilantro, chopped
- 2 whole (14 ounces) zucchini, coarsely chopped
- 1/2 head (2 pounds) cabbage, chopped
- Garnish
- 3 Limes, quartered
- 4 Radishes, quartered
- 2 Jalapeño Chile Peppers, minced,
How to Make
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Step 1: Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
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Step 2: When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.
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Step 3: Add the beef stock and enough water to cover the meat and bones by about 2 inches.
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Step 4: Reduce heat to low, Cover, and simmer about 2 hours.
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Step 5: Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.about 1 more hour
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Step 6: Add the zucchini and cabbage and simmer another 10 minutes or until tender.
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Step 7: Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.
We hope you enjoy this recipe!
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