Mexican shredded beef soup

mexican shredded beef soup
2H 45M



1.Tie beef with kitchen string at 3cm intervals. Place in a large saucepan with water, bay leaf, peppercorns, carrot and celery. Bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Uncover; simmer 30 minutes or until beef is tender.
2.Cool beef in stock for 10 minutes. Transfer beef to a large bowl; using two forks, shred beef coarsely. Strain stock through a muslin-lined sieve over another large bowl. Discard solids and return stock to pan.
3.Heat oil in a medium frying pan over medium heat; cook onion, capsicum, garlic, chilli and cumin, stirring, for 5 minutes or until vegetables soften. Add onion mixture, beef, tomatoes and ¼ cup of the oregano to pan with the stock; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes.
4.Cut corn kernels from cob. Add corn to soup; cook, uncovered, for 5 minutes or until corn is just tender.
5.Meanwhile, preheat grill. Just before serving, cut each tortilla into 8 wedges and place on an oven tray in a single layer. Toast under grill until crisp. Sprinkle remaining oregano over soup, serve with tortillas.

Soup can be made two days ahead.