Caldo = soup. This recipe = delicious! Chockfull of tender beef, vegetables and a rich broth, this will warm up any cold day.
Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings.
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.
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.
Garnish with lime wedges, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 319 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 81 mg Cholesterol; 1141 mg Sodium; 19 g Total Carbohydrate; 4.8 g Dietary Fiber; 39 g Protein; 5.1 mg Iron; 7.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 11.5 mg Zinc; 32 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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