mexican beef soup
The bone marrow gives the broth a richness that is delicious. Of course you can skip this step if you want.
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yield
8 serving(s)
prep time
10 Min
cook time
2 Hr 20 Min
method
Stove Top
Ingredients For mexican beef soup
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16 cwater
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4beef femur bones
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3beef shanks with bones
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2bay leaves
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10 clovegarlic minced
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4 Tbspsalt
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4white potatoes peeled and diced
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4serrano chiles seeded and minced
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3carrots diced
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1 mdred onion diced
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4ear of corn cut in half
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3 ccabbage diced
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1 ccilantro chopped
How To Make mexican beef soup
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1Place the water in a large pot. Add the beef bones, shanks, bay leaves and salt. Bring to a boil. Reduce to a simmer and simmer for two hours. Skim the broth often to make a cleaner broth. Remove the bones and scoop out the bone marrow and mince it fine. Set aside. Chop up the meat into small pieces and add back to the broth. Remove the bay leaves and discard. Add two more cups of water to pot. Bring back to a boil and add the garlic, chilies, onions, carrots and potatoes. Cook until potatoes are tender.
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2Add the ears of corn and cabbage. Stir in the minced bone marrow. Cook about 5 more minutes. Serve garnished with cilantro.
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