Beef, vegetable and long-grain rice soup
This soup tastes even better the following day, but the rice will continue to soak up the stock, so add a splash of water when reheating.
The recipe takes its lead from the hearty beef and vegetable soups found across Latin America and the Caribbean. The exact ingredients often change according to what is available. Some versions contain cabbage, cassava or plantain (a starchy, banana-like fruit), while others use rice, potatoes or mealies.
Tips: Beef shin works well because the bone and connective tissue give the broth body as it cooks. Chuck or stewing beef will also work, although bone-in meat produces the richest result. Keep the heat low and give it time. The meat should become soft enough to pull apart with a spoon.
Prep: 20 minutes | Cook: 2 hours | Serves: 6
Ingredients
• 1.2kg beef shin or stewing beef, cut into large pieces
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 celery stalks, chopped
• 2 litres beef stock
• 2 bay leaves
• 2 carrots, cut into chunks
• 3 medium potatoes, peeled and cubed
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 2 mealies, each cut into four pieces
• ½ cup long-grain rice, rinsed
• 1 tsp ground cumin
• Salt and black pepper
• Chopped parsley or coriander
• Lime wedges, to serve
Method
- Season the beef with salt and pepper.
- Heat the oil in a large pot. Brown the beef in batches, then transfer it to a plate.
- Add the onion and celery to the same pot. Cook for five minutes.
- Stir in the garlic and cumin and cook for one minute.
- Return the beef to the pot. Add the stock and bay leaves.
- Bring to a gentle boil, then lower the heat, cover and simmer for 75 minutes.
- Add the carrots and potatoes. Cook for 20 minutes.
- Add the peppers, mealies and rice. Simmer for another 20 to 25 minutes, until the rice and vegetables are tender.
- Remove the bay leaves.
- Scatter with parsley or coriander and serve with lime wedges.
