Caldo de Costilla (Mexican Beef Rib Soup)
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Ingredients
- 800 g beef short ribs, flanken-cut
- 300 g potatoes
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1200 ml beef stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 602 kcal
- Protein
- 34 g
- Carbohydrate
- 19 g
- of which sugars
- 5.6 g
- Fat
- 42.6 g
- of which saturates
- 18 g
- Fibre
- 3.5 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef short ribs in a large pan, then add the onion and garlic cloves and fry for 5 minutes.
- 2
Pour in the beef stock, cover and simmer for 55 minutes until the beef is tender.
- 3
Add the potatoes and carrots and simmer for a further 15 minutes until tender.
- 4
Scatter with fresh coriander and serve in deep bowls.
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