Traditional beef shank caldo de res

Ingredients

• 1.8 kg bone-in beef shank
• 3.5 l water
• 2 pieces fresh white onion
• 6 cloves dry white garlic clove
• 2 tbsp coarse sea salt
• 2 pieces fresh sweet corn ear
• 2 pieces fresh chayote
• 3 pieces fresh carrot
• 3 pieces waxy potato
• 400 g fresh green cabbage
• 2 pieces fresh green zucchini
• 1 bunch fresh cilantro
• 4 sprigs fresh mint
• 3 pieces fresh lime

Method

1. Place the bone-in beef shank in the bottom of a large stockpot, then pour the cold water over it to cover the meat completely.
2. Heat over medium-high heat until the water comes to a simmer. Immediately reduce the heat to low to avoid a rolling boil, then use a skimmer to carefully remove the foam and gray impurities that rise to the surface for about 15 minutes, until the broth is completely clear.
3. Halve half of the white onions and peel the garlic cloves. Drop the onion halves, whole garlic cloves, and coarse sea salt into the simmering broth. Partially cover the pot and simmer very gently for about 2 hours, until the meat is fork-tender.
4. While the meat simmers, prep the vegetables into generous chunks. Peel the carrots and cut them into large pieces. Peel the chayotes, remove the central core, and cut into thick wedges. Slice the ears of sweet corn into thick rounds. Rinse and halve the potatoes. Cut the green cabbage into large wedges, leaving part of the core attached so the leaves hold together. Finally, slice the zucchini into thick rounds.
5. Add the sweet corn rounds and carrots to the hot broth first, as these take longer to cook. Simmer gently over low heat for about 15 minutes.
6. Next, add the chayote wedges and potatoes. Continue simmering covered for about 15 minutes, until a knife tip just begins to pierce the potatoes.
7. Add the cabbage wedges, zucchini rounds, fresh mint sprigs, and half of the cilantro tied into a bundle. Cook for about 10 more minutes, until the zucchini is tender but not mushy.
8. Remove the cooked herb bundle and the softened onion pieces from the broth. Finely chop the remaining raw white onion and remaining fresh cilantro, then cut the limes into wedges.
9. Ladle into large, warm bowls, placing a generous portion of meat with its marrow bone and a colorful assortment of each vegetable in each bowl. Pour the piping-hot broth over the top. Serve immediately, accompanied by the minced raw white onion, chopped fresh cilantro, and lime wedges to squeeze to taste.

Nutrition

Per serving

Energy

351.8 kcal

Protein

45.54 g

Carbohydrate

15.37 g

Fat

12.52 g

Fibre

3.83 g

Calcium

59.15 mg

Iron

1.19 mg

Magnesium

26.43 mg