My Mother’s Mexican Boiled Dinner or Cocido
Ingredients
- 2 pounds lean short ribs
- 2 pounds chuck stew meat
- 2 pounds beef shank with marrow
- 1 tablespoon mashed garlic
- 2 tomatoes peeled and cut in fourths
- Salt and freshly ground black pepper
- 2 turnips peeled and cut in large cubes
- 3 large carrots peeled and cut into 1½-inch pieces
- 2 zucchini tops removed, cut in thirds
- 3 ears corn cut in thirds
- 1 large potato peeled and cut into large cubes
- 8 sprigs cilantro
Instructions
- Wash the meat and place in a large soup pot. Add the garlic, tomatoes, salt, pepper, and 3 quarts water. Bring to a boil over high heat. Skim the scum that accumulates on top; lower heat to maintain a simmer, and cook, partially covered, for one hour.
- Remove the partially cooked meat to a bowl while you strain the stock and separate about 1½ quarts. This will be the soup you will be serving. Return the remaining stock and the meat to the pot (there should be just enough stock to just cover the meat. If not, add some of the reserved stock). Simmer, covered, until the meat is tender. (Note: My mother always did this because she liked the pure, intense flavor of the stock. I do it this way, too, but have skipped this step on occasion, and the soup was still delicious. It’s up to you.)
- Meanwhile, parboil all the vegetables separately in mildly salted water. They should be crisp-tender.
- To serve, heat reserved stock with the cilantro sprigs to a boil and cook for 5 minutes. Add vegetables and cook just until heated through. Serve with fresh
Pico de Gallo Norteño or another table sauce.
Nutrition
Calories: 652kcalCarbohydrates: 16gProtein: 72gFat: 33gSaturated Fat: 14gTrans Fat: 1gCholesterol: 205mgSodium: 311mgPotassium: 1861mgFiber: 4gSugar: 6gVitamin A: 5789IUVitamin C: 36mgCalcium: 98mgIron: 9mg