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MEXICAN BEEF BROTH

Ingredients

  • Salt
  • 2 carrots
  • 1/4 cabbage
  • Half an onion
  • 1 serrano chili
  • 1 bay leaf
  • 1.5 liters of water
  • 2 medium potatoes
  • Half a head of garlic
  • A couple of sprigs of coriander
  • 500 grams of beef tenderloin
  • 1 ear of corn (cut in half)

Preparation

  1. To prepare this delicious broth you need to add the water in a large pot
  2. There you add the morcillo, garlic, bay leaf and salt
  3. If you have beef bones or other tough cuts of beef, you can add those too
  4. Let it cook and when it starts to boil, lower the heat and remove the foam that forms on the surface. Note: this is an important step that you need to do throughout the process, since in this way we manage to remove as many impurities as possible and make the broth clearer
  5. Let the broth cook over low heat for approximately 2 hours or until the meat is soft
  6. After cooking, remove the bay leaf and garlic.
  7. Take the onion, peel it and finely chop
  8. Peel and cut the carrot into pieces of about two or three centimeters
  9. You also peel the potatoes and cut them into large pieces
  10. You are going to add the vegetables to the pot, along with the pieces of corn on the cob
  11. Continue to simmer long enough for the potatoes to be almost tender.
  12. Meanwhile wash the cabbage and cut into pieces
  13. Once the potatoes are almost tender, remove the corn and meat from the soup
  14. Add the cabbage and a couple of finely chopped coriander sprigs
  15. Now let it cook for about 15 minutes or until the cabbage is cooked al dente
  16. Rectify the salt if necessary
  17. Remove the pot from the heat, add the meat and corn and let stand for 15 minutes
  18. To finish, grind the serrano chili, seeded, with a little water
  19. Add to the pot just before serving, stirring to unify all the flavors.