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Rustic Beef and Potato Caldo

This delicious recipe courtesy of The Beef Checkoff.

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Potato Type: Reds
Prep Method: Boiled


SoupMain Dish

Prep Time

30 Mins

Cook Time

135 Mins


Serves 6


This delicious recipe courtesy of The Beef Checkoff.


  • 3 lbs. Beef Shank cross cuts, cut 1 to 1-½ inches thick
  • 1 tablespoon Vegetable Oil
  • 2 cups Water
  • 1 can (14 to 14-½ ounces) Beef Broth
  • 2 tablespoons Fresh Cilantro, chopped
  • 4 cloves Garlic, minced
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • ½ teaspoon Ground Cumin
  • 5 cups Cabbage, coarsely chopped
  • 2 Medium Ears Corn, husked, cut into 3 pieces each
  • ½ pound Small Red-skinned Potatoes, cut in half or left whole if small
  • 1 Large Onion, cut into 1-inch pieces
  • 2 Medium Carrots, cut into 1-inch pieces
  • 2 Medium Zucchini or Mexican Zucchini, cut into 1-inch pieces
  • 2 Medium Tomatoes, cut into 1-inch pieces
  • 1 Lime, cut into wedges (optional)


  1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings.
  2. Return beef to stockpot.
  3. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-¾ to 2 hours or until beef is fork-tender.
  4. Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer.
  5. Reduce heat; simmer, covered, 20 minutes.
  6. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender.
  7. Garnish with lime wedges, if desired.

Cook’s Tip:  Mexican zucchini (also called calabacita or tatuma squash) is similar to zucchini and yellow squash but has a shorter, stockier shape, speckled light green skin and denser, drier flesh. They are available at Latin American or Mexican grocery stores and some supermarkets.


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