This beef and vegetable is also known in Mexico as caldo de res, puchero or cocido.
Ingredients
2.2 lb 2 pieces of shank steak (chamberete con tuetano), optional
1-3/4 lb chuck steak (diezmillo), cut into large cubes
Soup bones
4 bone marrow bones
4,000 ml (4 liters) filtered water
1-1/2 tablespoons salt
1 whole head of garlic
1 small white onion cut into large slices
3 carrots, peeled and sliced diagonally
2 Mexican chayotes
½ pound green beans trimmed and cut in half
3 small white potatoes, unpeeled and cubed
2 ears of corn cut into 3 or 4 parts
1 small head of cabbage, cut into 4 pieces
2 small Mexican squash or zucchini sliced or cubed
4 green onions, white and green parts, trimmed
1 bunch of cilantro
1 bunch of spearmint (hierba buena)
Or 1 tablespoon of fresh herbs, such as basil, mint, epazote, minced
Additional water to cover the meat and vegetables
Salt and freshly ground black pepper to taste
Salsa
3 jitomates roma
5 jalapenos
2 dientes de ajo
1/2 cucharadita de sal
To Serve
Mexican red or white rice
Tortillas
Lime slices
Cilantro
Mexican Oregano
Directions
1. Meat remove foam.
2. Add onion, garlic head, corn and salt. Cook at high pressure for 40-45 minutes. Remove from the heat, and once the pressure has come down, open the pressure cooker and remove the bones and garlic head. Discard the soup bones and reserve the bone marrow bones.
3. Add carrots, chayotes, potatoes, corn, and green beans. Allow the broth to come to a simmer and cook for 10 minutes.
4. Add the cabbage, cilantro, green onions, and additional herbs. Cook for 15 minutes.
5. Add the Mexican squash and cook for 15 more minutes. Taste and season with salt and pepper as needed.
Notes
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