Beef broth

Beef broth

Caldo de chambarete

From
M is for Mexican
Serves
6
Prep
15 mins
Cooking time
160 mins

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1kg osso bucco/beef shin on the bone
1 onion, rough chopped
6-7 garlic cloves, halved
600g medium potatoes, quartered
3 carrots, cut into 2-cm chunks
2 sweetcorn, quartered
2 courgettes, cut into 2-cm chunks
sea salt
2 serrano or green chillies, finely chopped, to serve
handful coriander leaves and stems, roughly chopped, to serve

Method

  1. Heat the olive oil in a stockpot and add the osso bucco. Fry for 2 minutes on each side until well browned.
  2. Add the onion and garlic to the pan, stir-fry for 2–3 minutes, then add 1.5 litres water. Bring to the boil, then reduce the heat to a low simmer, cover and leave to cook for 2 hours, skimming the scum from the top every 30 minutes or so.
  3. Taste the broth and season as necessary. Add the potatoes, carrots and sweetcorn and simmer for 30 minutes before adding the courgettes and cooking for a further 10 minutes, or until cooked to your liking.
  4. Remove the meat from the bones and serve with the vegetables and broth, and a scattering of serrano chillies and coriander leaves.
Tags:
Mexican
Mexico
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