Beef Chombón soup is comforting and nutritious. Its careful preparation highlights flavors and textures, mixing traditional ingredients with a special touch. A hearty dish that accompanies generously and satisfyingly. Ideal for enjoying on cool days.
To enjoy Beef Chombón Soup, it is recommended to carefully prepare the ingredients to achieve a flavorful and full-bodied broth.
The combination of bone marrow, beef brains, bull testicles, and beef tail enriches the dish with its unique texture.
The mix of vegetables and seasonings adds a fresh and aromatic touch that complements the previously cooked meat and bones.
Before you begin, we recommend as an alternative the delicious recipe from Guacho de rabito on a friendly site.
Beef Chombón Soup
Ingredients
5 pounds of Beef chombón
2 pounds of Beef tail
4 Bull testicles
1 pound of Beef bone marrow
1 pound of Beef brains
2 Quequisques
1 Corn
1 Chayote
1 Onion
2 Chiltomas
4 Tomatoes
1 Culantro
1 Garlic
24 Lemons
12 Sour oranges
6 liters of Water
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, start by cleaning the eggs, bone marrow, brains, and beef tail with water and lemon.
Step 2 : Then, remove the fat from the beef and beef tail, chop them, and cook them for 2 hours with salt to taste.
Step 3 : Next, remove the meat, let it cool in a container, and cut it into small pieces, removing the bones and reserving the broth.
Step 4 : Dice the quequisques and chayotes, shell the corn, and blend everything with garlic, onion, chiltoma, and tomato, being careful not to make the mixture too thin.
Step 5 : In a pot, add the reserved broth, bone marrow, brains, bull testicles, beef chombón meat, beef tail, and the blended mixture, and boil for 20 to 25 minutes.
Step 6 : During the final boils, add cilantro leaves, sour orange juice, and salt to taste.
If you liked this recipe, you’ll surely love the dishes at Harira marroquí or Sopa de frijoles con costilla de res from our recipe collections.
