Mexican Cocido

Mexican Cocido

Mexican beef stewWhat’s more delicious than a bowl of warm soup on a cold rainy day!? “Cocido” (Spanish for stew) was my mom’s go-to-meal on cold rainy days.  I grew up cuddling up on the couch, smelling this delicious scent, as my mom made this for us while we dried off from jumping in puddles all day.  Now my kids patiently wait for me to do the same.  What I love most about this dish is that it’s so easy to make, not to mention, gluten-free!!!

Ingredients for Cocido:

3 lbs. beef shank
4 carrots
2 onions
2 celery ribs
1 small head cabbage
6 red potatoes
2 zucchini (green & yellow)
2 corn on the cob

Season the broth with:
1 teaspoon ground cumin
1 teaspoon of dried oregano
1/2 teaspoon dried thyme
salt & pepper to taste
cilantro
jalapeño (optional)
limes
onion
4 cloves garlic
2 bay leaves

Directions:

Boil meat in a pot full of water about in inch above the meat, for approximately 1 minute. Drain. Then rinse both meat and pot and fill again, bring to a boil. Not necessary, but helps for it to be a clear broth.  Next, add seasoning and simmer for approximately 2 hours or until tender.

While meat is simmering, prepare veggies by chopping in large chunks.  Too small will just fall apart.  Add all veggies except zucchini and cabbage (they take the least amount of time to cook), bring to a boil and simmer for 15 minutes, then add the zucchini.  Last, cabbage cut in fourths should be added and placed on top after the zucchini.  Once boiling again, lower the heat and simmer until the cabbage is tender, about 10 minutes or until done.

I plate this dish by adding red Mexican rice to the bottom of a bowl, then use tongs to fish out the veggies and beef, and last, I’ll ladle the soup over it all. Once at the table, I squeeze some lime juice over it all for a bit of flavor and as a personal preference I like to add slices of banana (a little at a time) to get that sweet and salty taste, but that’s not everyone’s cup of tea.  Enjoy!

-Sandra

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