Ingredients
O
1 kg Ossobuco or Short ribs (or a combination of both)
F
Few tbsp neutral of oil
g
2 garlic cloves
b
2 bay leaves
w
3 L water
b
1 brown onion diced
p
2 pieces cassava root (frozen)
c
1 choko in wedges
c
2 celery sticks roughly chopped
Z
1 Zuchinni in wedges
c
2 carrots roughly chopped
w
1 wedge of cabbage in chunks
c
2 corn cobs roughly chopped
S
Salt to taste
F
For the Garnish
F
Fresh Mint, Parsley & Coriander
T
To serve
S
1 Salvadoran tortillas (use one of my masa tortilla recipes in my reels and make the tortillas slightly thicker than a Mexican tortilla)
Directions
1
Season the beef ossobuco / short ribs with salt and neutral oil
2
Heat a large heavy bottom pot, and sear the beef pieces until nicely browned
3
Pour the water on top of the beef, add the garlic and bay leaves, and simmer for around 2 h or until tender (scum any gunk if it rises to the top)
4
Add the rest of the vegetables and cook for 15-20 until the cassava is fork tender, break the cassava into smaller pieces
5
Adjust seasoning
6
Garnish with the fresh herb mix
7
Serve your hearty beef soup with Salvadoran tortillas
