Beef foot broth is a traditional dish enjoyed in various corners of Latin America, and in Guatemala, it stands out for its exquisite flavor and high nutritional value.
This recipe has its roots in the ancestral cuisine of the country, where the use of all parts of the animal was highly valued in the kitchen.
It is appreciated for its unique flavor and nutritious properties, being considered a comforting dish in many Guatemalan families.
Beef Foot Broth
Ingredients
4 liters of Water
3 pounds of Beef foot
600 grams of Peeled cassava
6 Chopped tomatoes
1 pound of Cubed potatoes
4 Crushed garlic cloves
½ Chopped red onion
3 Chopped cilantro sprigs
½ Chopped mint sprig
1 Chopped chili pepper
1 Large diced carrot
1 Diced chayote
Bouillon cube
1 pinch of Salt
1 pinch of Pepper
Preparation (simple version)
Preparation
Step 1 : To prepare this delicious beef foot soup, first wash the beef foot and cut it into large pieces.
Step 2 : Then, place the foot in a large pot and boil for about an hour.
Step 3 : Once that time has passed, add the crushed garlic, red onion, cilantro, mint, a pinch of salt, pepper, bouillon cube, and water.
Step 4 : Let it simmer on low heat for another hour.
Step 5 : Next, add the cassava, carrot, potato, and chayote, and cook for about 20 to 30 minutes.
Step 6 : When done, remove the strings from the cassava and cut it into medium-sized pieces, then add the tomatoes along with the chopped cassava.
Step 7 : Cook on low heat for another 20 to 25 minutes, and adjust the flavors by adding more salt, pepper, or bouillon if needed, ensuring there is enough broth.
Step 8 : Finally, serve the soup garnished with chopped cilantro and green onion, with a squeeze of lime on top.
Step 9 : A comforting and flavorful recipe to enjoy anytime!
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