Yield: 4 serving
8 cups cold water
3 lbs. beef shanks
salt as needed
4 small boiling potatoes
4 whole fresh celery leaves
2 Tbsps. extra virgin olive oil
1 medium onion, cut into julienne strips
1 medium carrot, peeled, coarsely grated
1 medium green bell pepper, coarsely
4 cloves garlic, finely chopped
½ tsp. dried oregano
12 oz. calabaza or butternut squash, cut
into 2” pieces
2 small ears of corn, halved
4 oz. green beans, halved lengthwise
1⁄3 cup uncooked rice
4 tsps. fresh cilantro, finely chopped
black pepper as needed
1. Put the water and the meat in a large, deep cooking pot. Add salt, cover and bring to a boil. Remove the fat that rises to the surface and replace the lost volume with additional water.
2. Continue cooking, covered, over medium heat. After the meat becomes fairly tender inside, or after about 45 minutes to 1 hour, add the potatoes and celery leaves. Reduce the heat to medium-low and continue to cook, covered.
3. Meanwhile, heat the oil in a skillet over medium heat. When hot, add onion, carrot, bell peppers and garlic. Sauté for 5 minutes, stirring continuously, and remove from heat.
4. After the potatoes have cooked for about 15 minutes, add onion mixture to the pot, along with the oregano. Reduce heat to low and continue cooking, covered. After 10 minutes, add calabazza, corn, green beans, and rice. The beef should now be quite tender. Continue cooking another 15 minutes, or until the potatoes, rice,
calabaza are tender. Add more water, if necessary, to ensure everything is fully submerged.
5. Add salt to taste and serve immediately or after about 30 minutes when the flavors have mingled more thoroughly in the covered pot. Serve in a large soup bowl and sprinkle cilantro and black pepper on each person’s soup.
Recipe from Tasting Chile, by Daniel Joelson