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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1.Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. | 2. 2.Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned. | 3. 3.Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so. | 4. 4.Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes. | 5. 5.Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	2			1161.2160000000001	0.0	197.31599999999997	34.9272
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
water	4	cups		0.0	0.0	0.0	0.0
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
potato	1		quartered	-	-	-	-
corn	2		husked cut	249.4	54.23	9.482999999999999	3.915
chayotes	2		quartered	-	-	-	-
cabbage	1		cored cut	-	-	-	-
jalapeno	1/4	cup	sliced pickled	6.525	1.4625	0.2048	0.0832
onion	1/4	cup	chopped	64.0	14.944	1.76	0.16
cilantro	1	cup	chopped	0.92	0.1468	0.0852	0.0208
lime	2		cut	-	-	-	-
radish	4		quartered	74.24	15.776	3.1552	0.46399999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.