Name: Beef Shank – Rustic Beef Caldo
Yield: 6
Ingredients: 3 lbs Beef Shank; 1 tbsp Vegetable oil; 2 cups Water; 14 ½ oz Beef broth; 2 tbsp Fresh cilantro, chopped; 4 Cloves of garlic, minced; 2 tsp Salt; 2 tsp Pepper; ½ tsp Ground cumin; 5 cups Cabbage, coarsely chopped; 2 Ears of corn, husked and cut into 2-3 inch pieces; ½ lb Red skin potatoes, cut in half; 1 Large onion, cut into 1 inch pieces; 2 Medium carrots, cut into 1 inch pieces; 2 Medium zucchini, cut into 1 inch pieces; 2 Medium tomatoes, cut into 1 inch pieces; 1 Lime, cut into wedges

Beef Shank – Rustic Beef Caldo

CategoryBEEFDifficultyBeginner

Yields6 Servings

Total Time3 hrs

3 lbs Beef Shank

1 tbsp Vegetable oil

2 cups Water

14 ½ oz Beef broth

2 tbsp Fresh cilantro, chopped

4 Cloves of garlic, minced

2 tsp Salt

2 tsp Pepper

½ tsp Ground cumin

5 cups Cabbage, coarsely chopped

2 Ears of corn, husked and cut into 2-3 inch pieces

½ lb Red skin potatoes, cut in half

1 Large onion, cut into 1 inch pieces

2 Medium carrots, cut into 1 inch pieces

2 Medium zucchini, cut into 1 inch pieces

2 Medium tomatoes, cut into 1 inch pieces

Optional

1 Lime, cut into wedges

Heat oil in stockpot over medium heat until hot. Brown beef Shank, in batches, on all sides. Pour off drippings.

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender.

Garnish with lime wedges, if desired.

Ingredients