← Nouns Cooking · Mexican

Ingredients

• 1.5 kg bone-in beef shank, cut into thick slices
• 500 g beef marrow bones (optional)
• 1 white onion, halved
• 3 cloves Garlic, peeled
• 3 l Water
• 1 tbsp salt, plus more to taste
• 2 Bay leaves
• ½ tsp Black pepper
• 2 Tomato, chopped
• 3 corn cobs, each cut into 3 rounds
• 3 Carrot, cut into chunks
• 3 medium waxy potatoes, cut into chunks
• 200 g Green beans, trimmed and halved
• 3 Courgette (zucchini), cut into chunks
• ½ small white cabbage, cut into wedges
• 1 handful Coriander (cilantro), chopped
• 3 Lime, cut into wedges

Method

1. Put the beef, bones (if using), onion, garlic and water in a very large pot and bring to the boil. Skim off the foam for the first 10 min until the broth runs clear.
2. Add the salt, bay leaves, pepper and tomato, turn the heat down and simmer gently, partly covered, for 2 hours, until the beef is tender.
3. Add the corn and carrots and cook for 15 min.
4. Add the potatoes and green beans and cook for 10 min, then add the courgette and cabbage for a final 10 min, until everything is just tender.
5. Taste the broth for salt. Serve in big bowls with a bit of everything, topped with coriander and a squeeze of lime, with warm tortillas and salsa on the side.

Tips

• Scoop the soft marrow from the bones onto a warm tortilla with salt: a cook’s treat.
• A pressure cooker gets the beef tender in about 45 min.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos