Ingredients
1 kilo of beef with bone like chambarete (some people use beef ribs and shoulder, or beef in big cubes)
¾ kilo of marrow bones
4 cloves of unpeeled garlic
½ medium white onion cut into 2 pieces
2 green corn cut in 3 or 4 pieces
1 large chayote peeled and cut into large cubes without seeds
2 large carrots, peeled and cut into slices
¼ kilo green beans, cleaned and halved, optional
2 cups of cooked chickpeas or 1 can of drained chickpeas optional
2 small zucchini, sliced or diced
â…“ cabbage cut into large cubes
1 plantain, sliced, optional
2 small white potatoes cut into cubes
2 sprigs of fresh mint
6 sprigs cilantro
Enough water to cover the meat and vegetables
Salt to taste
La Matriarca" Sauce Original Recipe
For the garnish
Chopped cilantro to taste
1 lime cut into wedges
Corn tortillas
Instructions
In a large pot place the meat and bones, corn, onion, garlic and herbs. (If you prefer, tie the herbs with kitchen string). Add the water, and once it comes to a boil reduce the heat to low and cook the broth for approximately 2 hours or until the meat is tender, removing the foam and fat as it forms. Remove the garlic, onion and herbs to leave a clear broth. If you have time, cook the meat and broth a day ahead, and remove the fat when the broth cools. If you use a pressure cooker, cook the meat for 35 minutes.
Bring the broth and meat back to a boil and add the carrots and chayotes; cook for about 15 minutes. Add the potatoes and keep cooking for 10 minutes more, making sure the vegetables are still firm. Add the rest of the vegetables and salt to taste; simmer for another 10 minutes or until the vegetables are done. It is important to cook the vegetables in stages as indicated in the recipe to avoid overcooking.
Serve in a large bowl with a sprinkling of cilantro and serve with corn tortillas and lime wedges.
Add Salsa "La Matriarca" Original Recipe to taste.