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Categories:
beef shanks beef oxtail onion beef broth tomatoes salt potatoes root corn carrots water fresh cilantro cabbage zucchini
Viewed: 95 - Published at: 4 years agoIngredients
- 1 pound bone-in beef shanks
- 1 pound boneless beef shanks
- 1 pound beef oxtail, cut into pieces (optional)
- 1 large onion, chopped
- 2 cups beef broth
- 2 large tomatoes, chopped
- salt and ground black pepper to taste
- 4 large potatoes, cut into chunks
- 1 yuca root - peeled, halved, and sliced
- 4 ears corn, cut into chunks
- 2 large carrots, cut into chunks
- water to cover
- 2 cups chopped fresh cilantro
- 1 head cabbage, cut into chunks
- 5 zucchini, cut into chunks
Method
- Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.
- Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.
- Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.
- Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.
