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ARYSBETH'S CALDO DE RES
Posted On: 2015-12-20 17:32:29
INGREDIENTS:
925 grams beef shank, sliced into cubes
2 Tablespoons vegetable oil
3 Tablespoons beef stock, divided
2.25 L water
1 potato, peeled & chopped
2 cups chopped cabbage
2 cobs sweet corn, cut into 6 pieces
1 courgette, chopped
2 tomatoes, chopped
1 carrot, chopped
1 carrot, chopped
lime wedges (optional)
DIRECTIONS:
Fry beef with oil & add one tablespoon of beef stock in a large pot.
Fry beef with oil & add one tablespoon of beef stock in a large pot.
Add water & remaining beef stock & cook over a high temperature until boiling.
Lower the temperature to medium heat & cook the meat for about an hour or until the meat softens.
Add potato & cook for 10 minutes.
Add cabbage, carrot, sweetcorn, courgettes & tomatoes, cook for 5 minutes or until vegetables are tender.
Serve in a soup bowl with a lime wedge.
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