Cocido Recipe (Mexican Beef Soup)
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 quarts water
  • 3 pounds beef shank, cut
  • ½ white onion, cut in wedges
  • 3 garlic cloves, peeled
  • 2 large carrots, peeled and cut into chunks
  • 2 large ears of corn, husked, and cut across the cob into 1 ½ inch pieces
  • 2 medium red skin potatoes, scrubbed and quartered
  • 1 stalk celery, cut into 1 inch
  • ⅓ head green cabbage, sliced
  • 2 zucchini cut into 1-inch pieces
  • ⅓ cup fresh cilantro leaves
  • Salt added to taste
  • Hot Sauce added to taste
  1. Begin to cook the meat in a pot of water.
  2. At boiling point skim the impurities from the surface as appropriate.
  3. Add the onion and garlic.
  4. Reduce the heat and cook until the meat is tender, which takes about 2 hours.
  5. Add salt to taste, then add the potatoes, corn, carrot, cabbage and celery and continue cooking for 15 to 20 minutes.
  6. Add zucchini and cook just long enough until the vegetables are tender-crisp.
  7. Before removing from flame add the cilantro leaves.
  8. Serve.
Recipe by Mom's Mexican Recipes at