Recipe

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• 4 beef shanks or ox tail bone
• 3 lb of shoulder roast trimmed and cut into 1 inch pieces (more or less )
• 1 1/2 medium onion, coarsely chopped
• 2 stocks of chopped celery (optional)
• 3 carrots, cleaned and chopped into 1 inch pieces
• 5 large potatoes skinned and cubed, (russets)
• 2 cobs of corn, cleaned and cut into 3rds
• 2 cloves of garlic
• 2 medium ripe tomato, quartered
• 2 medium tatuma squash, cut into 1 1/2 inch pieces (optional)
• 1/2 head of cabbage, quartered
• 3 tbsp chopped cilantro
• 1/2 tsp ground cumin
• salt and pepper to taste
• 1 lime

• 1 Start with a large stock pot filled a third of the way with water and add shanks, beef shoulder and salt. (Do not cover the pot!!!)
• 2 When it starts boil - skim the top of the pot of any foam or impurities every 5 mins, until there is no more foam(about 20 mins).
• 3 Next add onions, celery, and tomato garlic. Allow soup to cook for about 45 mins( skim any impurities or foam you see).
• 4 Add potatoes, carrots and corn cover and cook for about 30 more minutes. Add more water if necessary.
• 5 Remove shanks, add squash, cabbage and pepper, cumin. Allow to cook for 15 to 20 mins. Remove from heat, add cilantro.
• 6 Serving suggestions.
• 7 At my mom's home, she removes most of the meat from the pot and places it in the middle of the table. This allows the carnivorous easy access.