Recipe
Beef Cartilage Soup
Cuban beef cartilage soup slow-cooked with potatoes, noodles, and fresh sofrito. Served with lemon, it comforts the whole family.
- Preparation20 min
- Cooking1 h 40 min
- Total time2 h
- Servings4 servings
- DifficultyEasy
Ingredients
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Method
- Cut the beef cartilage into pieces about 6 cm long and season with salt.
- Clean the onion, ají cachucha, tomatoes, and garlic, and cut them into small cubes (jardinera style).
- In a large pot, place the oil, beef cartilage, chopped fresh spices, tomato paste, and bay leaf. Sauté over medium heat for about 5 minutes, turning with a slotted spoon.
- Add the 5 liters of water and bring to a boil.
- Reduce the heat and cook slowly until the meat easily separates from the bone and the liquid has reduced by one quarter.
- Peel and wash the potatoes, cut them into eighths, and add them to the broth. Cook for 10 minutes.
- Add the noodles and cook for another 10 minutes.
- Adjust the salt to taste, remove the soup from the heat, and let it rest for 10 minutes.
- Serve with lemon.
