Ingredients
Beef and broth
- 2 pounds boneless beef chuck roast 907 g, large exterior fat trimmed, cut into 1 1/2-inch chunks
- 10 cups water 2.4 liters, plus hot water as needed
- 1 medium white onion about 150 g, peeled and quartered
- 4 garlic cloves about 12 g, peeled and lightly crushed
- 2 bay leaves
- 1 teaspoon fine salt 6 g; adjust only after cooking if needed
Vegetables and serving
- 1 pound potatoes 454 g, scrubbed and cut into 1 1/2-inch chunks
- 3 medium carrots about 240 g, peeled and cut into thick pieces
- 2 ears of corn husked and cut into 3 rounds each
- 1/4 small green cabbage about 300 g, cut into large wedges
- 2 small zucchini about 300 g, cut into thick half-moons
- 1/4 cup chopped fresh cilantro optional, for serving
- 2 limes optional, cut into wedges for serving
Equipment
- 8-quart heavy stockpot with lid
- Slotted spoon
- Tongs
- Ladle
Instructions
Simmer the beef, then add vegetables
- Put the beef, water, onion, garlic and bay leaves in an 8-quart pot. Bring just to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Skim the foam that collects on the surface during the first 15–20 minutes.
- Add the measured salt, partially cover and simmer gently for about 1 1/2–2 hours, until the beef yields easily when pierced with a fork. Check occasionally and add hot water if the meat is no longer covered. If still firm, continue simmering before adding any vegetables.
- Add the potatoes, carrots and corn. Return to a gentle simmer and cook for 15–20 minutes, until the potatoes and carrots are nearly tender.
- Add the cabbage and zucchini, pushing them gently into the broth. Simmer for another 8–12 minutes, until all the vegetables are tender but still hold their shapes. Avoid vigorous stirring or boiling.
- Discard the bay leaves. Skim excess surface fat if desired. Taste the broth and adjust with a little additional salt or hot water only if needed.
- Divide the beef and vegetables among six wide bowls, then ladle over the broth. Offer cilantro and lime separately. Let corn rounds cool enough to handle before eating.
Nutrition
Calories: 509kcalCarbohydrates: 30.1gProtein: 30.6gFat: 30.1gSaturated Fat: 12gCholesterol: 107mgSodium: 542mgPotassium: 1200mgFiber: 5.5gSugar: 8.3gCalcium: 76mgIron: 4.5mg
Notes
Cooking time depends on the chuck and piece size; wait for fork tenderness before adding vegetables. Nutrition is estimated per sixth of the recipe using USDA FoodData Central raw ingredient values. It includes all meat fat before optional skimming and excludes bay leaves, optional garnishes, extra salt and accompaniments. Beef trimming changes the estimate. Refrigerate promptly in smaller covered containers within 2 hours, or 1 hour above 90°F (32°C); use within 3–4 days and reheat to 165°F (74°C).