Entree: Mexico – Mexico State (Central Mexico) – Sopa de Médula (Bone Marrow Soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 3 beef marrow bones (huesos de tuétano), approx. 24 oz (680 g) total
- 1 lb (454 g) beef shank or soup beef, cut into 1-inch (2.5 cm) pieces
- 10 cups (2.4 L) water
- 1 medium white onion, halved (about 8 oz / 225 g)
- 4 garlic cloves, crushed (about 12 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 2 medium carrots, peeled and sliced 1/2-inch (about 8 oz / 225 g)
- 2 chayotes, peeled, seeded, and cut into 1-inch pieces (about 14 oz / 400 g)
- 1 cup (185 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
- 2 sprigs epazote (optional)
- Lime wedges, for serving
- 1/2 small white onion, finely chopped, for garnish
- Radish slices, for garnish (optional)
- Warm corn tortillas, for serving

Instructions

Short Description:
A rich, comforting central Mexican beef broth built from marrow bones and beef shank, with local vegetables like chayote and carrots; served with rice and classic garnishes.

Regional Notes:
This Mexico State version emphasizes roasted/beef marrow (tuetano) and incorporates local vegetables—chayote and carrots—cooked in a clear, savory broth. Unlike thicker or chile-forward regional soups, this rendition stays brothy and highlights the marrow's silky texture and the fresh vegetal notes common to central Mexican home cooking.

1. Preheat the oven to 425°F (220°C). Arrange the marrow bones on a rimmed baking sheet and roast 15–20 minutes until the marrow just begins to brown and release fat. This step deepens flavor; it is optional but recommended.
2. While bones roast, heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat. Add beef shank pieces and brown on all sides, about 6–8 minutes total. Remove browned meat and set aside.
3. Add the roasted marrow bones, browned beef shank, halved onion, crushed garlic, bay leaves, peppercorns, and 10 cups (2.4 L) water to the pot. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim foam and impurities off the surface during the first 10–15 minutes.
4. Partially cover and simmer gently for 1 1/2 to 2 hours, until the meat is tender and marrow has released into the broth. If using epazote, add it during the last 20 minutes of simmering.
5. About 30 minutes before the end of cooking, add the sliced carrots and chayote to the pot so they become tender but still hold shape. Taste and add 2 tsp (10 g) kosher salt or more as needed.
6. While the vegetables finish cooking, prepare the rice: bring 2 cups (475 ml) water to a boil in a medium saucepan, add the rinsed rice and a pinch of salt, reduce to low, cover, and simmer 15–18 minutes until tender. Fluff with a fork and keep warm.
7. When the meat and vegetables are done, remove the bones from the broth. Optionally, use a small spoon to scoop the softened marrow from the bones into a bowl; you can return some marrow pieces to the pot or reserve them for serving in bowls.
8. To serve as an entree, place about 1/2 cup (approx. 90 g) cooked rice in each soup bowl, ladle the hot broth with beef, carrots, and chayote over the rice, and add a spoonful of marrow per bowl if desired.
9. Garnish with chopped cilantro, chopped raw white onion, radish slices, and a lime wedge. Serve immediately with warm corn tortillas for scooping or toasting with marrow.
10. Leftovers: refrigerate broth and solids separately from rice up to 3 days; marrow will firm when chilled and can be gently warmed before serving.