I first saw this being prepared many years ago at the home of my friend Isabel Hoyos Gomez, who made it for her ailing father. Here in Mexico, it is said to be a fortifying soup for the aging and infirm, but it is delicious served to anyone as a light first course. It uses the cooking technique called bain marie, or baño maría in Mexico, in which food is cooked in a container that is placed in a larger container that has water or other liquid at the simmering point.
- ½ pound beef neck ( pescuezo de res)
- ½ pound beef sirloin ( aguayón)
- 2 cloves garlic, peeled and coarsely chopped
- ½ onion, peeled and coarsely chopped
- 2 bay leaves
- 1 teaspoon Maggi seasoning ( jugo Maggi)
- 1 teaspoon Worchestershire sauce ( salsa inglesa)
- salt and pepper to taste
Place all ingredients in a 2 quart jar. Close the jar lid and place on a rack in a large pot, such as a stockpot. A tamalera, or tamale steamer, is good for this, because it is large and comes with a rack that fits the pot, but any large pot and rack will work.
Fill the large pot with water up to halfway up the jar. Bring to a boil and immediately reduce to a simmer. Cover and simmer for 1 ½ -2 hours, until the meat releases all its juice. Strain and serve in consommé bowls, garnished with fresh herbs if desired. Serves 4.
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