Meat & rice vegetable soup
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Vegetable Beef & Rice Soup

This recipe for Vegetable Beef & Rice Soup (“Carne Picada con Arroz”) combines fresh vegetables, rice, beef, and a nutritious broth, all in one scrumptious bowl!
Course Beef
Cuisine Mexican
Servings 8
Author María Inés Muñoz Gordillo

Ingredients

  • 2 lbs skirt steak
  • 1 lb beef bones with marrow
  • 3 medium corn ears removed from the husk
  • 2 small chayotes or 1 big one, peeled and cut into small cubes
  • 2 to matoes
  • 1 green pepper
  • 1 small onion
  • 2 garlic cloves peeled
  • 2 peppercorns
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 4 leaves of “Perejil ranchero” or 10 sprigs flat-leaf parsley
  • 5 sprigs of cilantro
  • ½ cup of rice rinsed and drained
  • 2 tablespoons vegetable oil

Instructions

  • Place the meat and the bones in a large pot along with 1 garlic clove, one half of the onion, 2 peppercorns, 3 bay leaves, and salt to taste. Fill the pot with eight cups of water and cook on high heat until it reaches boiling point. After the water starts to boil, reduce the heat to low and keep cooking for 30 minutes, or until the meat is soft.
  • Once the meat has been cooked, remove it from the pot and cut it into small cubes. It has to be very finely chopped. Remove the marrow from the bones and mix it into the chopped beef.
  • Strain the broth from the pot in order to remove the remains of the onion and other condiments. Return the broth to the same pot, and add the chopped beef with marrow.
  • In order to prepare the “sofrito”, dice the tomatoes, green pepper (with seeds removed), garlic clove, and remaining half of the onion. Heat the two tablespoons of vegetable oil in a medium pan and add the diced ingredients to fry. Add a couple of tablespoons of the beef broth to the pan and continue to cook for 10 minutes.
  • Add this “sofrito” to your blender along with the thyme and oregano. Blend until you have a fine and homogeneous mixture, then pour into the pot with the beef broth (you do not need to strain it).
  • Place the pot with the beef and broth over high heat once more, adding the parsley and oregano. Once it starts boiling, add the corn and cook for 10 minutes. After this, add the chopped chayotes and cook for 5 more minutes. Finally, add the rice and let it boil for 6 more minutes, then turn the heat off.
  • Remove the pot from the heat and set it aside, uncovered, for 10 minutes. Keep in mind that the heat of the broth will continue to cook the rice. After this time has passed, it is ready to serve.