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  • 6servings
  • 150minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds beef shank cross cuts, cut 1 to 1-1/2 inches thick

  2. 1 tablespoon vegetable oil

  3. 2 cups water

  4. 1 (14 ounce) can beef broth

  5. 2 tablespoons chopped fresh cilantro

  6. 4 cloves garlic, minced

  7. 2 teaspoons salt

  8. 2 teaspoons pepper

  9. 1/2 teaspoon ground cumin

  10. 5 cups coarsely chopped cabbage

  11. 2 medium ears corn, husked, cut into 3 pieces each 1/2 pound small red-skinned potatoes, cut in half or left whole if small

  12. 1 large onion, cut into 1-inch pieces

  13. 2 medium carrots, cut into 1-inch pieces

  14. 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces

  15. 2 medium tomatoes, cut into 1-inch pieces

  16. 1 lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings.

  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.

  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.

  4. Garnish with lime wedges, if desired

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