Caldo de res recipe

Ingredients

• Beef shank: 32 oz
• Vegetable oil: 1 tbsp
• Salt: 2 tsp
• Ground black pepper: 2 tsp
• Onion: 1. chopped
• Beef broth: 24 oz
• Diced tomatoes: 14.5 oz
• Water: 32 oz
• Carrots: 2. chopped
• Fresch cilantro: 2 oz
• Corn ears: 2. husked and cut into thirds
• Cabbage: 1. cut into wedges

Instructions

1. 1

   Cut the meat from the beef bones into chunks. Heat a dutch oven over a medium heat on the stove.

2. 2

   Add the vegetable oil to the Dutch oven to coat the bottom of the pan. Add the meat with the bones,and season with the salt and ground black pepper. Cook until browned.

3. 3

   Add the chopped onion to the dutch oven,and after a few minutes add the beef broth and diced tomatoes ensuring the liquid fully covers the meat. You can add a little water to top up if needed.

4. 4

   Reduce to a simmer for around 1 hour until the meat is fully tender. Add the water,carrots,and fresh cilantro and leave to combine for around 10 minutes. Stir in the corn ears and cabbage wedges and leave to simmer for a further 10 minutes until tender.

5. 5

   Ladle into bowls to serve warm,and garnish with more cilantro,jalapeño peppers,and lime juice as desired.