Shredded Beef Soup
Shredded Beef Soup
Sopa de Carne de Res DeschebradoA 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 (oval Mexican sandwich rolls) or crusty French rolls.
Ingrediënten
Makes 4 servings
- 1 tablespoon plus 2 teaspoons vegetable oil
- 1 pound beef stew meat cut into 2-inch pieces
- 1 141⁄2-ounce can beef broth
- 1 bay leaf
- 1 medium onion thinly sliced
- 4 medium garlic cloves thinly sliced
- 2 medium tomatoes peeled, seeded, and chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ 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 chile seeded, ribs removed, and finely chopped
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Finely chopped white onion
- Chopped fresh cilantro
- Lime wedges
Instructies
- 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, 1½ 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.
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot with lime wedges.
