👨‍🍳 作り方

1. 1

   In a large stockpot, combine the beef, water, onion, garlic, celery, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.

   ⏱️ 1.5-2 hours
2. 2

   Skim off any impurities that rise to the surface during the first hour of simmering.

   💡 プロのコツ: This helps create a clearer broth.
3. 3

   Add the corn, potatoes, carrots, chayote, and yuca to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.

   ⏱️ 30-45 minutes
4. 4

   Add the cabbage wedges during the last 10-15 minutes of cooking, until they are tender-crisp.

   ⏱️ 10-15 minutes
5. 5

   Season the soup generously with salt and black pepper to taste. Remove bay leaves before serving.

   💡 プロのコツ: Taste and adjust seasoning as needed.
6. 6

   Ladle the soup into bowls, ensuring each serving has a good mix of beef and vegetables. Garnish with fresh cilantro.

   💡 プロのコツ: Serve hot, with a side of white rice and lime wedges.