Caldo De Res (Cocido)

Ingredients

• 16 cups water (about 4 liters)
• 2 pounds beef shank with bone (Also known as chamorro or chambarete in Spanish)
• 1 ½ pound top loin or lean chuck
• 1 garlic head (slice the top off)
• ½ large white or yellow onion (chopped)
• ½ Tablespoon kosher or sea salt or more to taste
• 1 teaspoon black pepper or more to taste
• 2 fresh corn on the cob (cut in 4 pieces each)
• 3 large carrots (peeled & sliced into 1 inch pieces.)
• 1 Chayote (peeled & sliced into 1 inch pieces.)
• 1 teaspoon dried oregano
• 1 cup chopped cilantro
• 2 Teaspoon beef bouillon or 2 cube
• 6 small potatoes
• 2 cups green beans
• 1 small cabbage (cut into 4 pieces)
• 2 large zucchinis (cup into small chunks)
• salsa macha (or your favorite spicy salsa), and fresh lime juice.

Steps

1. 1

   Place the beef shank and top loin in a large pot. Cover with about 16 cups of water. Bring to a boil, then skim off any foam that rises to the top. Add the whole head of garlic, ½ onion, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Lower the heat to medium, cover and simmer for about 1 to 1 ½ hours, until the beef is tender.

2. 2

   Remove the garlic head and discard. Add the corn, carrots, and chayote. Bring back to a boil and cook for 10 minutes.

3. 3

   Add oregano, cilantro, bouillon, potatoes, green beans and cabbage. Cover with a lid and cook for 15 minutes. Add the zucchini and cook for 15 more minutes.

4. 4

   Serve hot in large bowls, making sure each bowl gets a bit of meat, broth, and vegetables. Enjoy with salsa, a drizzle of lime juice and warm corn tortillas (this is a must to add more flavor to the broth).