Sopa De Res

Ingredients

• 2.5 pounds beef shank – bone-in
• 4 quarts water
• 1.5 tablespoons kosher salt
• 1 each white onion – halved
• 4 cloves garlic – smashed
• 2 each tomato – quartered
• 1 teaspoon ground annatto (achiote)
• 1 teaspoon ground black pepper
• 4 sprigs mint – left whole (tie together if desired)
• 2 each corn on the cob – cut into 2-inch rounds
• 1.5 pounds yuca – peeled and cut into 2-inch chunks
• 2 each carrot – cut into 1.5-inch chunks
• 2 each potato – peeled and cut into 1.5-inch chunks
• 1 each chayote – cut into wedges
• 1 each plantain – green, peeled and cut into 1.5-inch chunks
• 8 ounces green bean – trimmed and cut into 2-inch lengths
• 0.5 each cabbage – cut into 6 wedges, core intact
• 0.5 cup cilantro – chopped
• lime wedges – for serving
• cooked white rice – for serving
• corn tortillas – warmed (for serving)

Instructions

1. Combine the beef shank, water, white onion, garlic, tomato, kosher salt, ground annatto, and black pepper in a large pot; bring to a boil over high heat, skim off foam, add the mint, then reduce to a gentle simmer. Partially cover and cook until the beef is nearly tender, 60–75 minutes.
2. Add the corn on the cob and yuca to the pot; simmer until the yuca edges begin to turn translucent and the corn is bright, 20 minutes.
3. Add the carrots and potatoes; simmer until just tender when pierced, 10–15 minutes.
4. Add the chayote, plantain, and green beans; simmer until the vegetables are tender but hold their shape, 10–12 minutes.
5. Nestle the cabbage on top; simmer until the leaves are crisp-tender and lightly sweet, 5–8 minutes.
6. Stir in the cilantro, then turn off the heat and let the soup stand 5 minutes to settle; adjust seasoning to taste if needed.
7. Ladle beef, vegetables, and broth into bowls and serve with lime wedges, cooked white rice, and corn tortillas.