Beef Cabbage Soup
INGREDIENTS
1 pound Beef Shank or Chuck Roast (preferably bone in beef)
Half a green cabbage, quartered
4 garlic cloves, smashed
2 carrots, chopped
1/2 cup butternut squash, cubed
1/2 yellow, white, or sweet onion, chopped
1/2 green bell pepper
2 corn on the cob, halved
3 scallions
A bunch fresh parsley
A bunch cilantro stems, reserve leaves for topping
2 bay leaves
3 thyme sprigs
2 tsp dried oregano
4 cups beef bone broth
2 cups filtered water
Extra virgin olive oil
Salt and pepper to taste
METHOD
Season the beef with salt, pepper, and oregano. Heat oil in a large pot over medium heat, add the beef and sear all sides until browned all over (it does not need to be cooked through).
Add the beef bone broth, water, garlic cloves, onion, bell pepper, thyme, parsley, scallions, and bay leaves. Bring to a simmer, add the cilantro stems, and reduce the heat to medium-low and partially cover with a lid. Allow to simmer for 45 minutes to an hour - until the beef is tender.
Uncover and add the squash, carrots, corn, and season with salt and pepper to taste. Partially cover and simmer for 30 minutes or until the carrots and squash are tender and the beef is falling off the bone.
Serve warm with a sprinkle of fresh cilantro or parsley. Enjoy!