This was originally posted on another blog of mine (Simplicity — Small & Cheap). I consolidated all blogs to simplify my life. – Jen 6/19/09
I didn’t take a photo because it’s a stew and I’m not a food photographer. Even after I screwed it up (I boiled all the water out and caught it JUST before it started to burn — such is life with littles who need you!), it tasted phenominal!!
- 2 lbs beef shank with bone (my new FAVORITE ingredient!)
- 2-3 red potatoes, cubed
- 3 carrots chopped
- 1 calabacita squash, chopped (similar to zucchini)
- 1 lb frozen corn
- 1/4 head of cabbage, chopped
- 1 tomato, quartered
- 2 cloves of garlic
- 6 tsp fresh cilantro
Boil water in medium pot with garlic and salt. How much water, you ask? However much you want, I guess. We used a 4 qt dutch oven and filled it halfway (after I screwed up). Maybe a little less…the veggies make the water level rise quite a bit.
Cut the meat off the bone, into 1″ chunks and throw the meat and the bone(s) in the boiling water. Cut all the veggies and set aside.
When the meat is cooked, lower temp to medium and add the corn. Let cook for 10 minutes. Ad the potatoes, carrots, squash and tomato and let it cook for another 15 minutes. Add the cabbage and let cook until potatoes and cabbage are tender. Turn off heat and serve hot.
Serves approximately 8 when using a normal sized dutch oven.
Well, here is my first review on the food. The tomatoes didn’t last a day after I brought them home. By Sunday night (I picked up Sat. PM), they were furry. So I used a can of diced tomatoes (undrained) and it worked fine.
Also, the produce box proudly proclaims PRODUCE OF USA. However, the items inside told a different story. The Key Limes were a product of Mexico and the garlic was a product of China. It must have come over from China to the US during the Ming Dynasty. They were so old that most of the cloves were exposed and were very dry and brittle. I didn’t even attempt to eat them and threw them straight in the compost pile–I bet they are so old, I couldn’t even grow garlic from them! I used dried garlic instead.
Also to note is how much I LOOOOOOVE beef shank w/bone. The bone(s) — It required 2 packages to get 2 lbs of meat and so I got 3 bones (1 in one pkg and 2 in the other) — give SUCH a flavorful broth. They were $2.97 a pound and well worth every penny. You get fatty, flavorful, tender meat and yummy bone juices. I will definately keep this cut of meat in my back pocket for beef based soups.
Stay tuned for the key lime bonanza! What would you do with 2 lbs of key limes?