Monday, April 7, 2008

Caldo de Res

2 pounds of beef shank, purchased as part of a larger order from Batalden Farms
Alex Trejo's recipe found at

  • 2 pounds beef shank, including bone
  • 2 tomatoes, quartered
  • 1 1/2 potatoes, cubed
  • 1 large onion, chopped
  • 1 small head cabbage, chopped
  • 6 cloves garlic, minced
  • 6 teaspoons chopped fresh cilantro
  • 1 1/2 tablespoons salt
  • 1/2 teaspoon ground cumin
  • 2 fluid ounces fresh lime juice
  1. Cut meat into 1-inch chunks. Do not discard bones. In a large pot over low heat combine the beef, bones, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well.
  2. Cover and simmer for 2 hours.
  3. Remove lid, stir, and simmer for another hour with lid off.
  4. Remove bones.
  5. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Tim's Rating: 8/10
Liz's Rating: 7/10

1 comment:

Anonymous said...

Yum! Beef shank is so good like this. And btw - I have the same dishes. LOVE THEM!