Mexican Beef Soup.
Beef simmers alone for ninety minutes, then vegetables pile in to build a soup that sticks with you
Beef simmers alone for ninety minutes, then vegetables pile in to build a soup that sticks with you
Ingredients
For the Soup
- 2 lbs bone-in beef shank or NY strip steak, cut in large chunks
- 2 lbs boneless chuck steak, cut in large chunks
- 12 cups water (more if needed while it cooks)
- 1 head garlic
- 1/2 large yellow onion
- 1/2 head cabbage, cut in big pieces
- 1 zucchini, cut into bite-size chunks
- 2 large potatoes, cut in chunks
- 2 large carrots, peeled and cut in chunks
- 2 ears of corn, cleaned, cut into 4 to 5 pieces each
- 1 chayote squash, seed removed and chopped into chunks
- 1 small bunch fresh cilantro, diced
- 1/2 Tablespoon Casa M Spice Co Cattle Drive
- 1 Tablespoon Casa M Spice Co Chain Reaction
- 3/4 Tablespoon tomato bouillon
- Top with serrano peppers (if desired)
- Juice of a lime for topping (if desired)
- Tortillas as a side to dip in (if desired)
- White rice on the side (if desired)
Method
-
01
Prep and cut the beef
10 minCut both the bone-in shank and boneless chuck into large chunks — you want pieces that'll stay together through a long simmer, not fall apart into shreds.
-
02
Start the broth
5 minAdd water, beef, and Casa M Spice Co blends to a large pot and bring to a light boil over medium heat, skimming off the gray foam that rises — that's impurities, and clearing them keeps your broth clean and clear.
-
03
First simmer with aromatics
1h 30mAdd the whole head of garlic and half onion, return to a boil, then drop the heat to low and let it ride for 90 minutes, topping up water as needed to hold your volume — this long, slow cook is where the beef gives up its gelatin and builds real body.
-
04
Add root vegetables
10 minStir in the cabbage, potatoes, carrots, and corn — these are your workhorse vegetables that need time to soften, so they go in first while the zucchini waits.
-
05
Finish with zucchini and bouillon
10 minAfter 10 minutes, add the zucchini and tomato bouillon — zucchini breaks down fast, so it's a last-minute add to keep it from turning to mush while the harder vegetables get tender.
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06
Taste and season
2 minTest that the vegetables are tender all the way through, then taste the broth and adjust the seasoning — this is your moment to dial in salt and any spice balance before service.
-
07
Garnish and serve
Ladle into bowls and finish with fresh lime juice and cilantro leaves — the acid and brightness cut through the deep, savory broth. Serve hot with warm tortillas and white rice on the side.
From Mike's Notebook
Bone-in shank matters: it releases collagen that thickens broth naturally over ninety minutes.
Hold the vegetables until minute ninety—adding them early turns them to mush, wastes their flavor.
Cut potatoes and carrots larger than you think; they shrink more than you expect in the pot.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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