Caldo Tapatío (Jalisco Beef and Cabbage Soup)
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Ingredients
- 600 g beef shin, diced
- 200 g cabbage, roughly chopped
- 300 g potatoes
- 2 carrots
- 1 onion
- 1000 ml beef stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 321 kcal
- Protein
- 36.5 g
- Carbohydrate
- 20 g
- of which sugars
- 7.1 g
- Fat
- 9.2 g
- of which saturates
- 3.6 g
- Fibre
- 4.7 g
- Salt
- 2.18 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 shin in a large pan, then add the onion and fry for 5 minutes.
- 2
Pour in the beef stock, cover and simmer for 50 minutes until the beef is nearly tender.
- 3
Add the potatoes and carrots and simmer for 15 minutes.
- 4
Add the cabbage and simmer for a further 5 minutes until all the vegetables are tender.
- 5
Scatter with fresh coriander and serve in deep bowls.
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