Chilean Beef, Pumpkin and Corn Soup with Rice

What you need

• 900 g (2 lb) bone-in beef shank, cut into 4 thick pieces
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 tbsp neutral oil
• 1 onion, quartered
• 3 garlic cloves, smashed
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 l (8 cups) water
• 4 medium potatoes, peeled and halved
• 2 carrots, peeled and cut into 5 cm chunks
• 400 g (14 oz) pumpkin, or kabocha squash, peeled and cut into 5 cm chunks
• 80 g (scant 1/2 cup) long-grain white rice
• 2 ears of corn, each cut into 3 rounds
• 150 g (5 oz) green beans, trimmed and cut into 4 cm pieces
• 3 tbsp cilantro, or parsley, finely chopped

Method

Restated from the original video

1. 1

   Pat the beef dry and season with the salt and black pepper.

2. 2

   Heat the oil in a large pot over medium-high heat. Brown the beef in two batches for 3-4 min per side, then set it aside.

3. 3

   Lower the heat to medium. Add the onion, garlic, oregano and cumin and cook for 3 min, stirring.

4. 4

   Return the beef to the pot, pour in the water and scrape up the browned bits. Bring to a boil and skim off the foam.

5. 5

   Partly cover and simmer on low for 1 hour 15 min, until the beef is nearly tender.

6. 6

   Add the potatoes and carrots and simmer for 10 min.

7. 7

   Add the pumpkin and rice and simmer for 10 min, stirring once or twice so the rice does not stick.

8. 8

   Add the corn and green beans. Simmer for 10-12 min, until the rice is soft and the vegetables are tender.

9. 9

   Taste the broth and add more salt if needed.

10. 10

    Serve in deep bowls, giving each person a piece of beef, a potato half, pumpkin, a round of corn and plenty of broth. Sprinkle with the cilantro.

Imported from ancientcookware.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.