Caldo De Res (mexican Beef Stew)

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 lbs beef shank (bone in)
• 2 ears corn
• 1 large chayote (peeled and sliced in long slivers)
• 2 large zucchini (sliced in 1 inch thick slices)
• 2 large carrots (sliced in half inch slices)
• 1/2 lb green beans (ends snapped)
• 1/2 head cabbage (chopped in thirds with the heart attached to keep the leaves together)
• 2 large red potatoes (peeled and quartered)
• 1/4 bunch cilantro
• 6 garlic cloves (peeled)
• 2 roma tomatoes (cut in quarters)
• 1/4 onion
• 1 stalk celery
• 5 beef bouillon cubes
• 1 teaspoon celery salt
• 1 teaspoon salt

Recipe

• 1 in a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
• 2 bring to a low boil and cook for 4 hours covered.
• 3 add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
• 4 while the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
• 5 add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
• 6 serve in large bowls with slices of lime and corn tortillas on the side.
• 7 note: i also serve this with chile de arbol which i have posted on this site as well.