COCIDO

COCIDO image

Yield 4 people

Number Of Ingredients 17

3 pounds beef shank cut into
1- to 2-inch pieces
1/2 onion, halved lengthwise then cut in 4 wedges
3 cloves garlic
2 bay leaves
2 teaspoons salt
10 peppercorns
2 red potatoes, peeled if desired, cut into 1 1/2 -inch pieces
2 ears corn, cut into 1 1/2 -inch pieces
1 large carrot, peeled and cut diagonally into 3/4 -inch slices (about 3/4 cup)
16 green beans cut into 2-inch pieces (about 3/4 cup)
1 sprig each oregano, marjoram and thyme
2 zucchini, trimmed and cut into 1-inch pieces
2 tablespoons chopped cilantro or 4 sprigs for garnishing
Mexican rice
Salsa and/or sliced jalapeños
Mexican limes, halved (optional)

Steps:

1. Place the meat in a large pot. Cover with water and bring to a boil. Boil 1 minute. Drain, discarding the water. Rinse the pot. Return the meat to the pot and add water to cover (12 to 14 cups depending on the pot). 2. Add the onion, garlic, bay leaves, salt and peppercorns. Bring to a boil, reduce the heat, cover loosely and boil gently until the meat is very tender, about 2 hours. Skim the surface as needed. 3. When the meat is tender, add the potatoes, corn, carrot, green beans, oregano, marjoram and thyme. Cover loosely and boil gently until the potatoes are tender, about 20 minutes. 4. Taste the broth and add more salt if needed. Add the zucchini and cook just until tender. Do not overcook or the zucchini will become soft and fall apart. 5. Serve in large soup bowls, spooning meat, some of each vegetable and broth into each bowl. Garnish with a cilantro sprig or a dash of chopped cilantro. Serve Mexican rice on the side. Accompany with hot salsa or sliced jalapeños and a bowl of Mexican limes. Each serving: 384 calories; 44 grams protein; 34 grams carbohydrates; 5 grams fiber; 8 grams fat; 3 grams saturated fat; 89 mg. cholesterol; 1,274 mg. sodium