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1
Simmer the Beef Shank
120 Mins
Gentle simmer, about 95°C (200°F)
Put the beef in a large stockpot with the 3 litres of water, the halved onion, whole garlic cloves, tomato quarters, green pepper and half the salt. Bring to a boil over high heat, skim off the grey foam that rises, then lower the heat to the gentlest simmer, cover with the lid ajar, and cook for about 2 hours, until the meat is tender and nearly falling off the bone. Skim again if foam returns.
Never let the pot boil hard: a rolling boil clouds the broth and toughens the meat. A lazy simmer with small bubbles is what you want.
Done when: Meat tender enough to pull apart with a fork; broth clear and golden, not cloudy.
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2
Cook the Rice (While the Beef Simmers)
20 Mins
Gentle simmer, about 95°C (200°F), then off the heat
While the beef simmers, put the rinsed rice in a saucepan with 360 ml of water and a pinch of salt. Bring to a boil, cover tightly, lower the heat to the lowest setting and cook for 15 minutes without lifting the lid. Take it off the heat and leave it covered for 5 minutes, then fluff with a fork and keep warm. The rice is served on the side, spooned into the soup at the table.
This step runs in parallel with the beef simmer, so it adds no time to the pot. Do not lift the lid while the rice cooks.
Done when: Grains tender and separate, no water left in the pan.
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3
Add Yuca and Corn
15 Mins
Gentle simmer, about 95°C (200°F)
Lift the beef out onto a plate if the pot is crowded, or leave it in. Add the yuca chunks and corn rounds to the simmering broth and cook for about 15 minutes. These are the hardest vegetables, so they go in first.
If the yuca is frozen it cooks faster, so check it after 10 minutes: it should yield to a fork but not fall apart.
Done when: Yuca starting to soften at the edges but still firm in the middle; corn bright yellow.
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4
Add Carrots, Chayote and Potatoes
15 Mins
Gentle simmer, about 95°C (200°F)
Add the carrots, chayote and potatoes to the pot and simmer for about 15 minutes more, until they are nearly tender. Return the beef to the pot if you took it out.
Keep the pieces large and the simmer gentle: small pieces and hard boiling turn the vegetables to mush before the beef is ready.
Done when: Carrots and potatoes tender when pierced with a knife; chayote translucent at the edges.
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5
Finish with Cabbage, Cilantro and Mint
10 Mins
Gentle simmer, about 95°C (200°F); broth above 74°C (165°F)
Lay the cabbage wedges on top of the soup, cover, and simmer for about 10 minutes until the cabbage is wilted but still holding its shape. Stir in the cilantro and mint, then take the pot off the heat. The broth should be steaming hot throughout, well above 74°C (165°F).
The herbs go in last and off the heat, so they stay bright: cooked mint turns dark and loses the fresh lift that makes this soup Salvadoran.
Done when: Cabbage wilted and glossy, wedges still whole; herbs bright green, not grey.
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6
Season and Serve
5 Mins
Hot, straight from the pot, about 70°C (158°F)
Taste the broth and add the remaining salt and the black pepper. Ladle into deep bowls with a piece of beef and a share of every vegetable in each one, and serve with the rice, warm tortillas and lime wedges on the side, so everyone squeezes lime and spoons in rice as they like.
Season at the very end: the broth concentrates as it simmers, and salt added too early can end up too strong.
Done when: Broth well seasoned, beef tender, every bowl with meat, vegetables and plenty of hot broth.
auto_awesome Finishing Touches & Plating
Serve steaming hot, each bowl with beef on the bone, a share of every vegetable and plenty of broth, with rice, tortillas and lime on the side — and the mint and cilantro bright on top.
El Salvador
1h 15m
