Sopa de Pata

Ingredients:

• 6 pieces Swift Beef Feet
• 6+ cups water (plus extra for blanching beef feet)
• 6 garlic cloves, minced
• 1 tablespoon oil
• 2 tablespoons achiote powder
• 1 teaspoon dried oregano
• 1 quart beef broth
• 1 can crushed tomatoes, 14 ounces
• 1 medium yuca (cassava), or 2 russet potatoes, peeled and cut into chunks
• 1 jalapeño, seeded and minced
• 1 small cabbage, cut into pieces
• 2 cobs of corn, each cut into 4 pieces
• 8 lime wedges
• ½ bunch cilantro, finely chopped
• 4 scallions, finely sliced
• Salt and black pepper, to taste

Cooking Directions:

1. Blanch beef feet in boiling water for 15 minutes, then drain.
2. Sauté garlic in oil, add beef feet, achiote, oregano, beef broth, crushed tomatoes, and 6 cups water. Season with salt.
3. Simmer covered for 3 to 3.5 hours until tender.
4. Remove beef feet and cut meat off bones.
5. Return meat to pot, add black pepper.
6. Add yuca (cassava) or potato and jalapeño. Simmer for 15 minutes.
7. Add cabbage and corn, simmer for 15-20 minutes until tender.
8. Adjust seasoning and serve with cilantro, scallion, and lime.