Matt's Caldo De Res

                                                          

 

 Ingredients:
 1  (2-pound) beef shank
 12  cups  water
 4  cups  coarsely chopped green cabbage (about 10 1/2 ounces)
 2  cups  chopped onion
 1  cup  chopped celery
 5  medium carrots cut into 1-inch pieces
 5  garlic cloves, crushed
 3  chicken bouillon cubes
 1 potato, quartered (optional)
 2 ears corn, husked and cut into thirds
 2 chayotes, quartered (optional)
        
 For the garnish on the side:
        
 1/4 cup sliced pickled jalapenos
 1/4 cup finely chopped onion
 1 cup chopped fresh cilantro
 2 limes, cut into wedges
 4 radishes, quartered
 Plenty of salt & Tortillas
 
Preparation:
Place the beef shank into a large pot and cover with room temperature water to about 2 inches above the meat. Bring it to a boil and reduce to medium-high heat.  Cook for 1 hour or until beef is tender.  After the meat is cooked, remove it from the pot and set it aside.
While beef is cooking, combine 12 cups water and the remainder of the ingredients in a large soup pot.   Bring to a boil then reduce heat to a simmer for about 30 minutes.  Add the beef back in for the last 10 minutes.   Ladle soup into large bowls and enjoy.   
      -Matt Berger

 

* I cut the meat into chunks before I boiled it and it was done in 15 minutes.
* I then used the water that I boiled the beef in as part of the 12 cups of water. Muy Delicioso!

       -Susie