Beef broth

Cook the beef:

1. In a pressure cooker, place the 500 g of beef flank, 1/2 onion, 1/4 cabbage, the garlic clove, salt to taste, and 2 liters of water.

2. Close the pot and cook for 30 minutes once it starts releasing steam.

Prepare the beef:

1. Once the time has passed, safely release the pressure from the cooker and uncover it.

2. Remove the beef and shred it into medium pieces.

Add the vegetables:

1. Add the 500 g of La Huerta Field Selection to the broth.

2. Return the shredded beef to the pot.

3. Season with a pinch of marjoram, a pinch of thyme, 1 bay leaf, and salt and pepper to taste.

Final cooking:

1. Let the broth simmer over medium heat for a few more minutes, until the vegetables are tender and the flavors have come together.

Serve:

1. Serve the broth hot in bowls, making sure to include broth, vegetables, and beef in each serving.