During the cold season, this is the dish that can't be missing in Guatemalan homes. It is very nutritious, an amalgamation of meat, vegetables, and legumes with an exquisite flavor.
This beef broth varies depending on the region, but it is generally prepared with beef, carrot, chayote, green beans, and corn, along with cilantro, spearmint, and culantro. Some versions include guaque chili for a spicy touch.
For more flavor, it is advisable to use beef with bone, ensure the vegetables are cut uniformly (not mixing large and small pieces), and use the freshest herbs possible.
A pressure cooker is a good option if you're short on time, but cooking it slowly will give your entire kitchen a better aroma.
Guatemalan Beef Broth
Ingredients
1 pound of Beef (rump or ribs)
120 grams of Cooked bone
2 Güisquiles or peruleros in four pieces
4 Cut potatoes
3 Cut carrots
2 Cut turnip with leaves
½ Cabbage in pieces
2 Cut corn in four pieces
Green beans tied in three pieces
4 Cut güicoy in four pieces
1 Onion
3 Tomatoes
Garlic
½ Pimiento in small pieces
Cilantro sprigs
1 pinch of Salt
Preparation
Step 1 : To start, place the beef with the bone and some bay leaves in a pressure cooker, adding enough water to cover it.
Step 2 : Cook until the meat is tender.
Step 3 : Once cooked, remove the meat and cut into small pieces.
Step 4 : In another pot, heat oil and sauté the onion, tomato, and garlic until golden and fragrant.
Step 5 : Then, add the beans, corn, and other vegetables to the water in which the meat was cooked, adjusting the water amount if necessary so that the vegetables are well covered.
Step 6 : Season with salt to taste and let it boil gently.
Step 7 : When everything is ready, serve the broth in a deep bowl or plate, and place the vegetables along with the meat pieces on another plate.
Step 8 : As a side, you can offer quartered avocados, lime slices, and chopped cilantro.
Video
Preparation (simple version)
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