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Shredded Beef Soup |
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Serves: 4 Print this Recipe(Sopa de Carne de Res Deschebrado) Category: Pork and Beef Soups A delicious broth results from cooking chunks of beef for this beef soup from Sonora that's often made with oxtails. I like this boneless version because it's easier to eat. A few vegetables, herbs, and spices are added to the broth. A little chopped onion and cilantro goes on top and fresh lime juice is squeezed into the soup as a final touch. Serve with bolillos (oval Mexican sandwich rolls) or crusty French rolls. 1 tablespoon plus 2 teaspoons vegetable oil 1 pound beef stew meat, cut into 2-inch pieces 1 (14 1/2-ounce) can beef broth 1 bay leaf 1 medium onion, thinly sliced 4 cloves garlic (medium), thinly sliced 2 medium tomatoes, peeled, seeded, and chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon dried thyme 1 cup corn kernels, fresh (from about 1 ear) or frozen 2 small zucchini, cut into 1/2-inch cubes 1 medium carrot, peeled and cut into 1/2-inch cubes 1 jalapeño pepper, seeded, ribs removed, and finely chopped 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste Finely chopped white onion Chopped fresh cilantro Lime wedges 1. In a large pot, heat the tablespoon of oil over medium-high heat. Cook the meat in batches, turning frequently, until browned. When all is browned, add the beef broth, 1 1/2 cups of water, and the bay leaf. Bring to a boil, uncovered, skimming the foam that rises to the top. Reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour. With a slotted spoon, remove the beef from the broth. When cool enough to handle, shred the meat and return to the broth. 2. Meanwhile, in a skillet, heat the remaining 2 teaspoons of oil and cook the onion, stirring, until limp, about 2 minutes. Add the garlic, tomatoes, oregano, and thyme. Bring to a boil and cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 3 to 4 minutes. 3. Transfer the tomato mixture to the beef broth along with the corn, zucchini, carrot, jalapeño, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes. Remove the bay leaf. Top each serving with chopped onion and cilantro. Serve hot with lime wedges. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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