About this recipe:An incredibly satisfying and hearty soup. Beef is stewed with marrow bones, tomatoes, carrots, potato, chayotes, sweetcorn, cabbage and coriander. Serve as a substantial lunch or dinner.
675g beef stewing steak, cut into 1.25cm chunks
225g beef marrow bones
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (400g) tin chopped tomatoes
750ml beef stock
1 litre water
2 medium carrots, coarsely chopped
4 tablespoons chopped fresh coriander
1 potato, quartered
2 ears sweetcorn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
4 tablespoons sliced pickled jalapenos peppers
4 tablespoons finely chopped onion
45g fresh coriander, chopped
2 limes, cut into wedges
4 radishes, quartered
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion and cook until onion is also lightly browned. Stir in the tomatoes and stock. The liquid should cover the bones by 1.25cm. If not, add enough water to compensate. Reduce heat to low and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water and return to a simmer. Add the carrot and 4 tablespoons coriander and cook for 10 minutes, then stir in the potato, sweetcorn and chayotes. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, finely chopped onion and additional coriander. Squeeze lime juice over all and serve with radishes.
Beef marrow bones can be purchased from your local butchers.
Chayotes and pickled jalapeno peppers can be purchased online.