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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rustic Beef Caldo Recipe

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This recipe for Rustic Beef Caldo is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. beef shank cross cuts, cut 1" to 1-1/2 " thick
1 tbsp.vegetable oil
2 cups water
1 can (14 to 14-1/2 ounces) beef broth
2 tbsp. chopped fresh cilantro
4 cloves garlic, minced
2 tsp. salt
2 tsp. pepper
1/2 tsp. ground cumin
5 cups coarsely chopped cabbage
2 medium ears corn, husked, cut into 3 pieces each (It is easier to use frozen corn)
1/2 pound small red-skinned potatoes, cut in half or left whole if small
1 lg. onion, cut into 1-inch pieces
2 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)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Start to Finish: 2 3/4 to 3 hours

 

 

 

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