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.
Ingredients
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
Instructions
- 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 & Wine Advice
Serve hot with lime wedges.