Rustic Beef Caldo
Total Recipe Time: 2-3/4 to 3 hours
Makes 6 servings
Ingredients3 pounds beef Shank Cross Cut, cut 1 to 1-1/2 inches thick1 tablespoon vegetable oil2 cups water1 can (14 to 14-1/2 ounces) beef broth2 tablespoons chopped fresh cilantro4 cloves garlic, minced2 teaspoons salt2 teaspoons pepper1/2 teaspoon ground cumin5 cups coarsely chopped cabbage2 medium ears corn, husked, cut into 3 pieces each1/2 pound small red-skinned potatoes, cut in half or left whole if small1 large onion, cut into 1-inch pieces2 medium carrots, cut into 1-inch pieces 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces 2 medium tomatoes, cut into 1-inch pieces 1 lime, cut into wedges (optional)
- Heat oil in stockpot over medium heat until hot. Brown beef shanks, 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.
Cook'sTipMexican zucchini (also called calabacita or tatuma squash) is similar to zucchini and yellow squash but has a shorter, stockier shape, speckled light green skin and denser, drier flesh. They are available at Latin American or Mexican grocery stores and some supermarkets.
Nutrition information per serving: 319 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 1141 mg sodium; 19 g carbohydrate; 4.8 g fiber; 39 g protein; 7.8 mg niacin; 0.7 mg vitamin B6; 3.9 mcg vitamin B12; 5.1 mg iron; 32.0 mcg selenium; 11.5 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.