Caldo De Res

Ingredients

• 2 pounds beef shank with bone
• 1 tablespoon cooking oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 1 can diced tomatoes
• 3 cups beef broth
• 4 cups water
• 2 carrot, coarsely chopped
• 1 ¹/₄ cup cilantro, chopped
• 2 ears corn, husked and cut into thirds
• 1 head cabbage, cored and cut into wedges
• 1/4 cup pickled jalapenos, sliced
• 1/4 cup onion, finely chopped
• 2 limes, cut into wedges
• 4 radishes, quartered

Cooking Instructions

1. Remove most of the meat from the bones. Do a rough cut so that some meat is left on the bones.
2. Slice the meat into bit-sized chunks.
3. Put the water in pot and heat until very hot but not boiling
4. Line a heavy soup pot with oil and then put in the meat and bones.
5. Cook and stir until meat is browned.
6. Add the onion and continue to stir until the onion is also browned.
7. Pour the beef broth into the pot and add the diced tomatoes. Make sure that the broth immerses the meat and bones.
8. Simmer for 1 hour or until meat becomes tender.
9. Add the carrot, corn, cabbage and the silantro and continue to simmer until vegetables become tender.
10. Ladle into bowls to serve and garnish with, jalapeños, onion and cilantro.