Yield: 12 servings
This beef and vegetable broth is a staple of northern Mexican cuisine. It is often served as an appetizer, but since it is so rich in flavor, can also be the main dish on the cooler months.
- 1 lb. beef shank or foreshank, cut in 2” pieces
- 1 onion, cubed
- 3 garlic cloves, minced
- 2 cups La Patrona Salsa Roja Fresca
- 1 small bunch of cilantro, chopped
- 1 sprig of celery, diced
- 4 sprigs of spearmint, chopped
- 2 potatoes, diced
- ¼ head of cabbage, chopped
- 3 ears of corn, cut in 4 or 5 pieces each
- 3 zuchinni or summer squash, sliced thick
- 8 oz. green beans, tips cut
- 2 quarts water
In a large pot, bring the water to a boil over high heat and add the meat and garlic, cook at full boil for 30 minutes. If the water evaporates too much you can add a little more, enough to cover the meat. Make sure to remove the foam that appears while the meat is cooking with a slotted spoon.
Add the rest of the ingredients and cook for 30 more minutes, checking the seasoning half way and making sure there is enough water to cover the ingredients. After the broth is done, the meat should fall off the bone, remove the bones, chop the rest of the meat and return to the pot.
This broth is served on deep bowls making sure everybody gets at least 1 piece of corn. Always have warm corn tortillas handy and some Mexican style rice.