Mexican beef soup

Ingredients

– 2 pounds beef brisket or beef shank, cut into large pieces
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and chopped
– 2 medium carrots, peeled and chopped
– 1 large zucchini, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons chopped fresh cilantro (optional)
– Lime wedges, for serving

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the beef and cook until browned on all sides, about 5-7 minutes.
4. Add the beef broth, potatoes, carrots, zucchini, diced tomatoes, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the beef is tender.
6. Taste and adjust the seasoning.
7. Serve the soup hot, garnished with chopped cilantro (if desired) and a squeeze of lime juice.

Tips and Variations

– Use beef bones or beef neck bones for added flavor.
– Add some diced bell peppers or chopped fresh epazote for extra flavor.
– Serve with warm tortillas, rice, or crusty bread for a filling meal.
– For a spicy kick, add some diced jalapeños or serrano peppers to the soup.
– Experiment with different types of beef, such as beef shank or beef short ribs, for varying textures and flavors.