Red Beef Soup

Ingredients

• 2 lb Beef ribs (Cut into pieces)
• Water for cooking the meat (Amount not specified)
• Onion (A piece for the pot; amount not specified)
• 2 Garlic (Cloves, for the pot)
• Bay leaves (Amount not specified)
• Thyme (Amount not specified)
• Salt (To taste; amount not specified)
• Black pepper (To taste; amount not specified)
• Bouillon (Optional; amount not specified)
• Oil (A little, for sautéing; amount not specified)
• Onion (A piece for sautéing; amount not specified)
• 2 Garlic (Cloves, for sautéing)
• 1 Tomato
• 2 Guajillo chiles (Also called guaque chiles)
• 1 Pasilla chile (Small)
• 2 cup Water for the sauce
• 1 Potato
• 0.5 Chayote (The audio seems to say “half a whisky”; based on the vegetable context, this is interpreted as chayote)
• 1 Carrot (Small)
• 1 Summer squash
• 1 Corn on the cob (Also added to the soup; the amount is specified as one ear of corn)
• Green beans (A little; the audio pronounces it unclearly (“jotes”); amount not specified)
• Cabbage (A small piece; amount not specified)
• Additional water (A little more for the soup; amount not specified)
• Cilantro (A small bunch for the soup; amount not specified)
• Cilantro (Chopped, for finishing; amount not specified)
• Handmade tortillas (For serving; amount not specified)
• Rice (For serving; amount not specified)
• Avocado (For serving; amount not specified)

Steps

1. 1

   Cut the beef ribs into pieces.

2. 2

   Place the ribs in a pot with water. Add a piece of onion, the 2 garlic cloves, bay leaves, thyme, salt, pepper, and bouillon if desired.

3. 3

   Cover the pot and cook until the meat is somewhat tender. The audio does not specify the cooking time or amount of water.

4. 4

   While the meat is cooking, heat a little oil in a skillet and sauté the other piece of onion with the 2 garlic cloves.

5. 5

   Add the tomato, the 2 guajillo chiles, and the small pasilla chile to the skillet. Sauté briefly; the cooking time is not specified.

6. 6

   Add 2 cups of water to the skillet mixture and cook for 2 more minutes.

7. 7

   Turn off the heat and let the mixture cool slightly.

8. 8

   Blend the mixture until smooth to make the sauce, then set it aside.

9. 9

   Cut the vegetables: the potato, half the chayote, the small carrot, the summer squash, the corn, the green beans, and the cabbage. The creator mentions that other vegetables may also be used to taste.

10. 10

    When the meat is somewhat tender, add the blended sauce and a little more water to the pot.

11. 11

    Add the corn and a small bunch of cilantro. Cook for 8 minutes.

12. 12

    Add the chayote, green beans, and carrot. Cook for 3 minutes.

13. 13

    Add the potato and summer squash.

14. 14

    Add the cabbage at the end, since it requires less cooking time. Cook until all the vegetables are tender; the cooking time is not specified.

15. 15

    Turn off the heat and finish with chopped cilantro.

16. 16

    Serve the soup with handmade tortillas, rice, and avocado.

Notes

The creator clarifies that this is a different way to prepare beef soup, not the original recipe. The initial or additional volume of water, total cooking time for the meat, and quantities of several vegetables and seasonings are not specified. The audio seems to say “half a whisky”; based on the context and the later mention, this is interpreted as half a chayote.

Nutrition per serving

• soup
• Mexican food
• beef
• broth
• with vegetables
• stovetop
• main course