Carne en su Jugo (Mexican Beef Broth)

Ingredients and Weight:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 (12-ounce) bottles of Mexican beer (such as Negra Modelo or Corona)
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped fresh cilantro
• Lime wedges, for garnish

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 2/5 (Medium)

Preparation Method Steps:

1. Heat the vegetable oil in a large Dutch oven or braising pan over medium-high heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the onion and garlic and cook until softened about 5 minutes.
4. Stir in the beer, beef broth, oregano, cumin, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the beef is fork tender.
6. Stir in the cilantro and remove from heat.
7. Serve immediately with lime wedges for squeezing over the soup.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Rich and flavorful Mexican beef broth
• Tender beef cubes
• Authentic Mexican flavors
• Perfect for gatherings or cold evenings

User Comments:

• "This soup is absolutely delicious! The beef is so tender and the broth is full of flavor. It's like a warm hug in a bowl."
• "I was skeptical about the beer in the soup, but it really adds a depth of flavor. I've made this soup several times now and it's always a hit."
• "I love that this soup can be easily made with ingredients I can find at my local supermarket. It's a great way to enjoy authentic Mexican flavors without having to go out to a restaurant."

Special Precautions and Tips:

• Be sure to trim any excess fat from the beef before cutting it into cubes.
• If desired, you can add other vegetables to the soup, such as potatoes, carrots, or green beans.
• Serve the soup with a side of warm tortillas or crusty bread for dipping.
• This soup can be made ahead of time and reheated when ready to serve.