Caldo de Res Recipe eratosthanes

• 2-5 1 in. thick beef shanks depending on size
• 2 med. yellow squash
• 2 med. zucchini
• 1 small cabbage or 1/2 large cabbage, cut into 2 in. pieces
• 2 med. potatoes or a decent size jicama (optional
• 1 cn corn, or 2 whole ears (optional)
• 1 cn crushed tomatoes
• 4-6 cloves garlic
• 4 Guajillo chilie
• 2 chipotles
• 2 Tb chile powder
• 2 t ground cumin(comino) or 1 t fresh ground cumin
• 1 block Knorrs beef bullion
• salt and pepper to taste

1. Brown beef shanks in pan with a small amount of oil, then simmer in large pot with onions and garlic, for 1 hour, skimming foam when necessary.
2. Meanwhile, chop veggies into large bite-size pieces, and quarter corn cobs.
3. Set aside
4. Also, places Guajillo chilies in small sauce pan with water to cover.
5. Simmer 1/2 hour
6. When hour is up, add veggies, bullion, spices, guajillo chilies and chipotles
7. Simmer for two hours longer, or until meat is very tender, and falls off bone.
8. serve with lime juice and corn tortillas.

thick beef shanks depending, yellow squash, zucchini, cabbage, potatoes, corn, tomatoes, garlic, chilie, chipotles, chile powder, ground, knorrs beef bullion, salt

Taken from www.chowhound.com/recipes/caldo-de-res-28153 (may not work)