Ingredients
- Hind Shank (2 lbs)
- Onion (2 small)
- Bell Pepper (1/2)
- Whole Garlic Cloves (4)
- Minced Garlic Cloves (2)
- Leek (1)
- Beef Stock (8 cups)
- Mini Sweet Peppers (1/2 cup)
- Scallions (1/2 cup)
- Sweet Corn (2 ears)
- Cassava (1/2 lb)
- Yautia (1/2 lb)
- White Yam (1/2 lb)
- Butternut Squash (1/2 lb)
- Salt (To taste)
- Pepper (To taste)
- Cilantro (Chopped)
Instructions
Steps
- In a large stockpot, combine 2 lbs of hind shank, 1 halved small onion, 1/2 halved bell pepper, 4 whole garlic cloves, the dark green leaves of 1 leek, and 8 cups of beef stock.
- Cook on medium heat for 45-60 minutes, or until the meat is fork-tender. If needed, add more time for tenderness.
- Once the meat is tender, remove the large pieces of vegetables and bones; discard them.
- Add 1 diced onion, 2 minced garlic cloves, 1/2 cup of mini sweet peppers, sliced light green parts of the leek, 1/2 cup of scallions, 1/2 lb of yucca, and 2 ears of sweet corn. Mix well and simmer covered for 5-8 minutes, until the yucca starts to soften.
- Incorporate 1/2 lb of yautia, 1/2 lb of white yam, and 1/2 lb of butternut squash. Mix to combine and simmer covered for another 5-6 minutes, until all root vegetables are tender but not falling apart.
- Taste and adjust seasoning with salt and pepper as needed. Stir in chopped cilantro and the remaining 2 minced garlic cloves. Allow to simmer for 2 more minutes.
- Serve hot in large bowls, dividing the meat and vegetables evenly. Optionally, add a squeeze of lime juice or hot sauce. Pair with arepas or casabe (cassava bread).