Name: Taino's Kitchen Downtowns Sopa De Res (Beef Soup) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Beef shank; 1 lb Beef bones; 2 cups Carrots; 2 cups Potatoes; 1 cup Celery; 1 cup Corn (fresh or frozen); 1 medium Onion; 4 cloves Garlic; 0.5 cup Cilantro (for garnish); 2 tsp Salt; 1 tsp Black pepper; 1 tsp Cumin; 1 medium Lime (for serving); 10 cups Water

Jalisco - Los Altos Southern 40% agave, white pepper, cooked chili

CURADO CUPREATA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cut the beef shank into large chunks (about 2-3 inches) and set aside. Place the beef bones in a large pot.

Prepare the beef

Peel and chop the carrots and potatoes into bite-sized pieces. Chop the celery and onion finely. Mince the garlic.

Chop vegetables

Add the beef shank chunks and water to the pot with the bones. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.

Boil the broth

Once the broth is simmering, add the carrots, potatoes, celery, and corn. Stir to combine.

Add vegetables

Add salt, black pepper, and cumin to the pot. Stir well and continue to simmer for about 1 hour, or until the meat is tender.

Season the soup

After 1 hour, add the minced garlic and chopped onion to the pot. Continue to simmer for another 20-30 minutes.

Add garlic and onion

Taste the soup and adjust seasoning if necessary. Remove from heat.

Final seasoning

Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Serve the soup

Beef shank

Beef bones

Carrots

Potatoes

Celery

Corn (fresh or frozen)

Onion

Garlic

Cilantro (for garnish)

Salt

Black pepper

Cumin

Lime (for serving)

Water