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Cocido

Time 2 hours 30 minutes
Yields Serves 4
Cocido
(Los Angeles Times)
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 jalapenos and a bowl of Mexican limes.

Some markets sell beef shank already cut; if not, ask the butcher to cut it for you.

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