Uruguayan-style Menudo

Ingredients

Uruguayan-style Menudo differs from the original Filipino Menudo in terms of flavor profile and spices used. While the Filipino version incorporates soy sauce and vinegar for a tangy taste, the Uruguayan adaptation focuses on earthy flavors with the use of bay leaves, oregano, and paprika. Additionally, the Uruguayan version uses different vegetables such as potatoes and carrots, giving the stew a heartier and more robust character. We alse have the original recipe for Menudo Filipino, so you can check it out.

• 500g (1.1 lb) beef (flank or chuck), cubed 500g (1.1 lb) beef (flank or chuck), cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced carrots, cubed potatoes, bay leaves, dried oregano, and paprika. Season with salt and pepper to taste.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. 5.
   Adjust the seasoning if needed and remove the bay leaves before serving.
6. 6.
   Serve the Uruguayan-style Menudo hot with crusty bread or rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like flank or chuck for the best results. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For a richer flavor, you can marinate the beef cubes in a mixture of olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Uruguayan-style Menudo in deep bowls, allowing the flavorful broth to surround the tender beef and vegetables. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika on top of each serving. Serve the stew alongside a slice of crusty bread or a scoop of fluffy white rice.