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mexican beef soup

Recipe by
barbara lentz
beulah, MI

The bone marrow gives the broth a richness that is delicious. Of course you can skip this step if you want.

yield 8 serving(s)
prep time 10 Min
cook time 2 Hr 20 Min
method Stove Top

Ingredients For mexican beef soup

  • 16 c
  • 4
    beef femur bones
  • 3
    beef shanks with bones
  • 2
    bay leaves
  • 10 clove
    garlic minced
  • 4 Tbsp
  • 4
    white potatoes peeled and diced
  • 4
    serrano chiles seeded and minced
  • 3
    carrots diced
  • 1 md
    red onion diced
  • 4
    ear of corn cut in half
  • 3 c
    cabbage diced
  • 1 c
    cilantro chopped

How To Make mexican beef soup

  • 1
    Place 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.
  • 2
    Add 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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