Caldo De Res
- 1 (2-pound) beef shank
- 12 cups water
- 4 cups coarsely chopped green cabbage (about 10 1/2 ounces)
- 3 cups (1/2-inch-thick) slices zucchini
- 2 cups vertically sliced onion
- 1 cup (1/2-inch-thick) slices celery
- 5 medium carrots, halved lengthwise and cut into 1-inch pieces
- 5 garlic cloves, crushed
- 3 chicken-flavored bouillon cubes
- Lime wedges
- Chopped fresh cilantro
- Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.
- While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.
beef shank, water, green cabbage, zucchini, onion, celery, carrots, garlic, chicken, wedges, fresh cilantro
Taken from www.myrecipes.com/recipe/caldo-de-res (may not work)