Caldo de Res

Inspiration:
2 pounds of beef shank, purchased as part of a larger order from Batalden Farms
and
Alex Trejo's recipe found at www.allrecipes.com

Ingredients:

• 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

Instructions:

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