Oaxacan Beef and Vegetable Broth (Caldo de Gato)
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Ingredients
- 600 g beef shin, diced
- 300 g potatoes
- 2 carrots
- 1 courgette
- 2 sweetcorn cobs
- 1 onion
- 2 garlic cloves
- 1000 ml beef stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 39.1 g
- Carbohydrate
- 32.6 g
- of which sugars
- 8.9 g
- Fat
- 10.5 g
- of which saturates
- 3.8 g
- Fibre
- 5.5 g
- Salt
- 2.17 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 garlic cloves and fry for 5 minutes.
- 2
Pour in the beef stock, cover and simmer for 1 hour until the beef is tender.
- 3
Add the potatoes and carrots and simmer for 15 minutes.
- 4
Add the courgette and sweetcorn cobs, halved, and simmer for a further 10 minutes until all the vegetables are tender.
- 5
Scatter with fresh coriander and serve the broth in deep bowls with the vegetables and beef.
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