Ingredients
- 800 g beef for soup, with bone
- 2 corn cobs, in chunks
- 1 cassava (yuca)
- 2 potatoes
- 1 green plantain
- 1 chayote
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1 bunch cilantro
- Salt and pepper
- 1.8 liters water
Step-by-step
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- Put the beef with bone, onion, garlic, salt and 1.8 liters water in the mixing bowl. Cook 40 min/Varoma/reverse/spoon speed.
- Add the corn, cassava and green plantain in chunks. Cook 20 min/100°C/reverse/spoon speed.
- Add the potato, chayote and carrot in chunks. Cook 20 min/100°C/reverse/spoon speed.
- Add the chopped cilantro, adjust the salt and pepper. Serve the broth with the vegetables and rice on the side.
Tips
- Cut the vegetables into large chunks so they don't fall apart.
- The broth and rice are traditionally served separately.
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