Sopa de Res: Salvadoran Beef Soup

beef shank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often less expensive.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often cheaper.

Prep the beef by using three different cuts: beef shank, oxtails, and stew meat.

Prepare the vegetables by cutting onion, celery, and carrots into large pieces.

Peel and cut chaote in half, then into wedges.

Cut the cabbage into quarters, keeping the core intact.

Cut corn on the cob into bite-size pieces.

Cut a bulb of garlic in half, using it whole.

Use frozen yuca, which works great for this recipe.

In a pan, add avocado oil to coat the bottom, then add the beef cuts with salt and pepper.

Brown the meat in the pan for added flavor.

Add sofrito and tomato paste to the pan for depth of flavor.

Add bay leaves and more salt to taste.

Pour in 12 cups of water and cook for about 1 to 1.5 hours before adding vegetables.

Remove the oxtail and beef shank, leaving the stew meat in the pot.

Add onions, carrots, celery, garlic, and yuca to the pot and cook for 20 minutes.

Add corn and chaote wedges to the broth, along with the meat from the beef shank and one oxtail for presentation.

Cook for another 20 minutes and then add the cabbage, ensuring it is submerged.

Finish with a squeeze of lime juice and fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary