Rustic Beef Caldo
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Time to Cook
Step 1Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings.
Step 2Return 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 3Add 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.
Step 4Garnish with lime wedges, if desired.
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.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Filed Under:MexicanSoups, Stews & Chili