Recipe Details
Ingredients
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2poundsbeef shank, with bone
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1tablespoonvegetable oil
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2teaspoonssalt
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2teaspoonsground black pepper
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1onion, chopped
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3cupsbeef broth
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1(14.5 ounce) candiced tomatoes
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4cupswater
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2mediumcarrot, coarsely chopped
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¼cupchopped fresh cilantro
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2chayotes, quartered (Optional)
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2earscorn, husked and cut into thirds
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1potato, quartered (Optional)
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1medium headcabbage, cored and cut into wedges
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1cupchopped fresh cilantro
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¼cupsliced pickled jalapenos
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¼cupfinely chopped onion
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2limes, cut into wedges
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4radishes, quartered
Cooking Directions
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Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
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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.
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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.
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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.
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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.
Editor’s Note:
Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories234 | |
% Daily Value * | |
Total Fat 6g |
7% |
Saturated Fat 2g |
8% |
Cholesterol 39mg |
13% |
Sodium 1135mg |
49% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 7g |
26% |
Total Sugars 9g |
|
Protein 22g |
44% |
Vitamin C 66mg |
74% |
Calcium 137mg |
11% |
Iron 5mg |
26% |
Potassium 907mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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