Caldo de res

Ingredientes

• 2.2 pound beef shank
• 1.5 pound marrow bones
• 2 fresh corn ears (cut into 3 pieces each)
• 2 large potatoes (peeled and cut into chunks)
• 3 medium carrots (peeled and cut into chunks)
• 1/2 small cabbage (cut into quarters)
• 4 medium zucchini (cut into chunks)
• 1 Tablespoon tomato paste (optional)
• 7 oz green beans (trimmed)
• 1 medium onion (halved)
• 2 cloves garlic (skin on)
• 1 small bunch cilantro
• salt (to taste)

Preparación

1. 1

   Wash the meat and bones under cold water, place in a large bowl and cover with water. Let them soak for 30 minutes.

2. 2

   Discard the soaking water and place everything in a large stockpot covered with 2 inches of water.

3. 3

   Add a spoonful of salt, garlic, and onion.

4. 4

   Bring to a boil and cook for 30 minutes, discarding the foam that forms on the surface.

5. 5

   Set heat to medium, cover the pot, and cook for about 1 hour and 30 minutes, making sure the ingredients are always covered with liquid. If necessary, add more water to the pot.

6. 6

   Once the meat is cooked and tender. Add all the vegetables, pushing them down with a spoon to immerse them into the broth.

7. 7

   Cook for 20-25 minutes or until all vegetables are nicely tender.

8. 8

   Adjust salt to taste, turn off the heat, and serve with tortillas, salsa, and rice.