Rustic Beef Caldo
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3 HRS
Time to Cook
6
Servings
17
Ingredients
Ingredients
Preparation
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Step 1
Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings. -
Step 2
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. -
Step 3
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.Cooking Tip: Mexican zucchini (also called calabacita or tatuma squash) is similar to zucchini and yellow squash but has a shorter, stockier shape, speckled light green skin and denser, drier flesh. They are available at Latin American or Mexican grocery stores and some supermarkets.
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Step 4
Garnish with lime wedges, if desired.
Nutrition Information
Nutrition information per serving: 319 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 81 mg Cholesterol; 1141 mg Sodium; 19 g Total Carbohydrate; 4.8 g Dietary Fiber; 39 g Protein; 5.1 mg Iron; 7.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 11.5 mg Zinc; 32 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.