Ingredients (serves 6–8)
Meat & Broth:
-
2–3 lbs beef shank or beef short ribs (with bone for flavor)
-
10 cups water
-
1 large onion, quartered
-
3 cloves garlic, smashed
-
2 tsp salt (adjust later)
-
1 tsp black peppercorns
Vegetables:
-
2 medium potatoes, peeled and cut into large chunks
-
2 carrots, cut into large chunks
-
1 chayote, peeled and cut into chunks (optional)
-
1 small corn on the cob, cut into halves or thirds
-
1 zucchini, cut into thick slices
-
1 cabbage wedge
-
2–3 stalks celery, cut into large pieces
-
1–2 tomatoes, quartered (optional, adds color and flavor)
For Serving:
-
Chopped cilantro
-
Lime wedges
-
Sliced radishes
-
Mexican oregano (optional)
-
Warm tortillas
Instructions
-
Prepare the broth:
In a large pot, add beef, water, onion, garlic, salt, and peppercorns. Bring to a boil over medium-high heat. Skim off foam that rises to the top. -
Simmer slowly:
Reduce heat to low and cover partially. Simmer for 1.5–2 hours, until meat is tender and flavorful. -
Add vegetables:
Start with the firmer vegetables: potatoes, carrots, chayote, and corn. Simmer 10–15 minutes. Then add zucchini, cabbage, and any quicker-cooking veggies. Simmer until all vegetables are tender, about another 10 minutes. -
Adjust seasoning:
Taste the broth and add more salt if needed. -
Serve:
Serve hot, with a little of each vegetable, a chunk of beef, a sprinkle of cilantro, a squeeze of lime, and warm tortillas on the side. Radishes and Mexican oregano add a traditional touch.
✅ Tips for an authentic touch:
-
Using beef shank or short ribs with bone gives a richer, deeper broth.
-
Do not overcook zucchini or cabbage—they should remain tender but not mushy.
-
Some cooks like to add a few sprigs of fresh epazote for an earthy flavor.
If you want, I can also give a quick weeknight shortcut version that still captures the rich flavor without simmering for hours.
Do you want that version too?
