Description
A warm and hearty soup packed with tender beef, fresh vegetables, and bold spices, perfect for cold days.
Ingredients
Scale
- 3 pounds beef shank (or short rib/beef chuck)
- 8–10 cups water
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 10 cloves garlic, roughly chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchini, cut into bite-sized pieces
- 2 jalapeño peppers, sliced (optional)
- 2 ears corn, quartered
- 3 medium tomatoes, cut into bite-sized pieces
- ¼ head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
- Red pepper flakes to taste
- Fresh cilantro for garnish
- Hot sauce to serve
- Lime wedges for serving
Instructions
- Put your beef, water, and stock vegetables (onion, celery, garlic) in a big pot with the spices. Bring it to a boil.
- Let it simmer covered for about 120 minutes until the meat is tender.
- Take out the beef, shred it, and set it aside.
- Strain your stock and throw away the used vegetables and spices.
- Bring that stock back to a simmer and add the potatoes and carrots. Cook for about 20 minutes.
- Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for about 10 more minutes.
- Put the shredded beef back in, add lime juice, and adjust your seasonings.
- Ladle into bowls and garnish with red pepper flakes, cilantro, hot sauce, and lime wedges.
Notes
For extra flavor, roast the beef before adding it to the pot. You can customize vegetables and spice levels to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg