The DU Lounge

2 pounds beef shank, with bone

1 tablespoon vegetable oil

2 teaspoons salt

2 teaspoons ground black pepper

1 onion, chopped

3 cups beef broth

1 (14.5 ounce) can diced tomatoes (I use Rotel)

4 cups water

2 medium carrots, coarsely chopped

¼ cup chopped fresh cilantro

2 chayotes, quartered (Optional)

2 ears corn, husked and cut into thirds

1 potato, quartered (Optional)

1 medium head cabbage, cored and cut into wedges

Garnishes:

1 cup chopped fresh cilantro

¼ cup sliced pickled jalapeños

¼ cup finely chopped onion

2 limes, cut into wedges

4 radishes, quartered

Cut the meat from the bone, leaving some on the bone, and cut into cubes.

Cook the meat and bones, seasoned with salt and pepper, in oil until brown.

Cook the onion, then stir in the broth and tomatoes. Simmer until the meat is tender.

Add water, return to a simmer, then add carrots and cilantro.

Stir in the remaining vegetables and cook until tender.

Ladle into bowls and add garnishes.


What is chayote? It is a squash. In Louisiana it is called a mirliton. Just use zucchini chunks.

I don’t use cilantro. Both of us think it tastes like soap. I add fresh parsley instead.

If the beef shanks are a bit skimpy on meat add some cubed chuck roast.

I use frozen mini corn and cook them separately per package direction. Add them to the soup when serving. Slice the cobs into about 1 inch pieces. This is a chunky type soup.

Serve with condiments and warm flour or corn tortillas.

Buen provecho (Enjoy your meal)