Name: Nicaraguan Beef Soup
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 45 min
Cuisine: Nicaraguan
Ingredients: 1 kg of bone-in beef (shank or short ribs) (about 2 lb); 3 liters of water (12 cups); 1 large of white onion, quartered (1 medium onion); 4 cloves of garlic, peeled (4 cloves); 2 stalks of celery (2 stalks); 1 large of tomato, chopped (1 medium tomato); 1 of green bell pepper, chopped (1 medium bell pepper); 300 g of yuca (cassava), peeled and cut into chunks (2 cups); 300 g of taro root (quequisque), peeled and cut into chunks (2 cups); 2 of green plantains, peeled and cut into large chunks (2 green plantains); 2 of chayote squash, peeled and cut into chunks (2 medium chayotes); 2 of corn on the cob, cut into thick rounds (2 ears of corn); 1/4 head of cabbage, cut into large chunks (2 cups); 2 tablespoons of achiote (annatto) paste, dissolved in water (2 tablespoons); to taste of salt; to taste of black pepper; a small bunch of fresh cilantro, chopped, for serving (3 tablespoons chopped) (optional)

Ingredients

Scale

1 kg of bone-in beef (shank or short ribs) (about 2 lb)
3 liters of water (12 cups)
1 large of white onion, quartered (1 medium onion)
4 cloves of garlic, peeled (4 cloves)
2 stalks of celery (2 stalks)
1 large of tomato, chopped (1 medium tomato)
1 of green bell pepper, chopped (1 medium bell pepper)
300 g of yuca (cassava), peeled and cut into chunks (2 cups)
300 g of taro root (quequisque), peeled and cut into chunks (2 cups)
2 of green plantains, peeled and cut into large chunks (2 green plantains)
2 of chayote squash, peeled and cut into chunks (2 medium chayotes)
2 of corn on the cob, cut into thick rounds (2 ears of corn)
1/4 head of cabbage, cut into large chunks (2 cups)
2 tablespoons of achiote (annatto) paste, dissolved in water (2 tablespoons)
to taste of salt
to taste of black pepper
a small bunch of fresh cilantro, chopped, for serving (3 tablespoons chopped) (optional)