Ingredients

  • 1350 grams beef chuck roast with bone
  • 2 liters water
  • 1 onion
  • 1 bay leaf
  • 8 peppercorns
  • 1 carrot
  • 1 stalk celery
  • Arroz Rojo
  • 1 ½ cups rice
  • 1 clove garlic mashed
  • ¾ teaspoon salt
  • 3 tablespoons vegetable oil
  • ½ medium onion finely chop
  • 225 milliliters tomato sauce
  • 450 milliliters chicken stock
  • Soup
  • 1 large potato 1 inch cubes
  • 1 large carrot 1/2 inch pieces
  • 2 ears corn quartered
  • 2 courgettes 1/2 inch pieces
  • 1 large celery 1/2 inch pieces
  • Garnish
  • ½ onion finely chop
  • 5 grams cilantro sprigs
  • 1 lime cut in 8ths
  • salsa

Directions

1. Place beef in large pot along with remaining beef ingredients. Add water to cover. Bring to a boil, then simmer for 2 to 2 1/2 hours until meat is very tender. Let meat cool in broth. Prepare Arroz Rojo.
2. Arroz Rojo: Rinse rice. Mash garlic and salt to make a paste. Heat oil in a large pot. Add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Stir in tomato sauce and chicken broth. Cover and simmer until most of the liquid is absorbed. Remove from heat and let sit for 30 minutes.
3. Remove meat from bones and cut in large chunks. Discard bones and vegetables. Strain broth through a fine sieve. Return meat and broth to clean pot. Add potato and carrot and bring to a boil. Simmer for 15 minutes. Add corn and zuchini and simmer 5 minutes. Add celery and simmer 5 minutes or until all vegetables are tender. Add salt to taste.
4. To serve, ladle broth, meat and vegetable into large soup bowls. Top each serving with a generous spoonful of Arroz Rojo, 1 or 2 tablespoons chopped onion and 2 or 3 cilantro sprigs. Serve with lime wedges and salsa.

Notes
Notes:Original serves 8.


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadMexican Vegetable Beef Soup. To import, drag image to your MacGourmet recipe box.