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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 145 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour. | 2. Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour. | 3. Stir potatoes, yuca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes. | 4. Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	1	pound	bone	580.6080000000001	0.0	98.65799999999999	17.4636
beef shank	1	pound	boneless	580.6080000000001	0.0	98.65799999999999	17.4636
beef oxtail	1	pound	cut	1319.976	0.0	78.5635	109.0908
onion	1		chopped	60.0	14.01	1.65	0.15
beef broth	2	cups		33.6	0.192	5.472	1.056
tomato	2		chopped	65.52	14.1596	3.2032	0.728
salt black pepper	to taste		ground	-	-	-	-
potato	4		cut	-	-	-	-
yuca root	1		peeled halved sliced	-	-	-	-
ear corn	4		cut	-	-	-	-
carrot	2		cut	59.04	13.7952	1.3392	0.3456
water				-	-	-	-
cilantro	2	cups	chopped	7.36	1.1744	0.6816	0.1664
head cabbage	1		cut	-	-	-	-
zucchini	5		cut	11.55	1.7105	1.4905	0.22

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.