6 Serves
90 Mins
In a large stockpot, combine the beef hind shank, a halved small onion, a halved bell pepper, four whole garlic cloves, the dark green parts of the leeks, and the beef stock. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes until the meat is fork-tender.
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Vitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
77 µg / 400 µgCalcium
197 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
311 mg / 1,250 mgPotassium
1872 mg / 4,700 mgSodium
2250 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
119 gAlcohol
0 g
Remove the beef shank and the boiled vegetables from the pot and discard the vegetables. Shred the meat if desired and return it to the pot.
Add the diced onion, two minced garlic cloves, mini sweet peppers, sliced light green leek parts, scallions, yucca, and corn to the pot. Cover and simmer over medium heat for 5 to 8 minutes until the yucca begins to soften.
Stir in the yautia, white yam, and butternut squash. Cover and simmer for an additional 5 to 6 minutes until the root vegetables are tender but not falling apart.
Season the soup with salt to taste. Stir in the fresh cilantro and the remaining two minced garlic cloves, then simmer for a final 2 minutes.
Serve the soup hot in large bowls, ensuring an even distribution of meat and vegetables. Garnish with a squeeze of lime juice and hot sauce if desired, and serve with arepas or casabe.
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Chinese