Panamanian Beef Tail Soup

Ingredients

• 2 pounds (900g) beef tails 2 pounds (900g) beef tails
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro and parsley for garnish Fresh cilantro and parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the beef tails for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, heat some oil over medium heat and sauté the onion and garlic until fragrant.
3. 3.
   Add the blanched beef tails back to the pot and pour in enough water to cover them. Bring to a boil, then reduce the heat to low and simmer for 2 hours or until the beef tails are tender.
4. 4.
   Add the carrots, celery, bell pepper, tomatoes, tomato paste, cumin, oregano, and bay leaf to the pot. Season with salt and pepper.
5. 5.
   Continue simmering for another 30 minutes or until the vegetables are cooked to your desired tenderness.
6. 6.
   Just before serving, squeeze in the lime juice and stir well.
7. 7.
   Garnish with fresh cilantro and parsley.
8. 8.
   Serve hot with rice or yuca on the side.

Treat your ingredients with care...

• Beef tails — Make sure to blanch the beef tails before cooking to remove any impurities and ensure a cleaner broth.

Tips & Tricks

• For a richer flavor, you can brown the beef tails before blanching them.
• If you prefer a thicker soup, you can add a few tablespoons of cornstarch mixed with water to the soup during the last few minutes of cooking.
• Feel free to adjust the amount of spices and seasonings according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.
• This soup tastes even better the next day as the flavors have had time to meld together.

Serving advice

Serve the Panamanian Beef Tail Soup hot in individual bowls. Accompany it with a side of rice or yuca to complete the meal. Provide lime wedges on the side for those who want an extra tangy kick.

Presentation advice

Garnish each bowl of Panamanian Beef Tail Soup with a sprinkle of fresh cilantro and parsley. The vibrant green herbs will add a pop of color to the dish. Serve the soup in rustic bowls or deep plates to showcase its heartiness.