RUSTIC BEEF CALDO

Rustic Beef Caldo  --
Lean Cut
  • Total Recipe Time: 2-3/4 to 3 hours
  • Makes 6 servings

INGREDIENTS

  1. 3 pounds beef Shank Cross Cut, cut 1 to 1-1/2 inches thick
  2. 1 tablespoon vegetable oil
  3. 2 cups water
  4. 1 can (14 to 14-1/2 ounces) beef broth
  5. 2 tablespoons chopped fresh cilantro
  6. 4 cloves garlic, minced
  7. 2 teaspoons salt
  8. 2 teaspoons pepper
  9. 1/2 teaspoon ground cumin
  10. 5 cups coarsely chopped cabbage
  11. 2 medium ears corn, husked, cut into 3 pieces each
  12. 1/2 pound small red-skinned potatoes, cut in half or left whole if small
  13. 1 large onion, cut into 1-inch pieces
  14. 2 medium carrots, cut into 1-inch pieces
  15. 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces
  16. 2 medium tomatoes, cut into 1-inch pieces
  17. 1 lime, cut into wedges (optional)

INSTRUCTIONS FOR RUSTIC BEEF CALDO

  1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings.
  2. 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.
  3. 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.
  4. Garnish with lime wedges, if desired.
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