Ingredients

The following ingredients have 4 Servings
  • 2 packages of RUMBA Beef Cross Cut Hind Shank*
  • ½ medium size onion
  • 4 garlic cloves
  • 1 bay leaf
  • About 8 cups of water
  • 2 tablespoons olive oil or vegetable oil
  • 1/3 medium white onion (diced)
  • 2 large garlic cloves (finely chopped)
  • 2 cans (28oz each of whole peeled tomatoes)
  • ½ cup dry white wine
  • 3 large carrots (peeled and diced)
  • 3 medium size potatoes (peeled and diced)
  • ½ cup raisins
  • 1/3 cup sliced olives
  • 1 tablespoon of capers (drained)
  • 1 teaspoon Mexican oregano
  • 1 bay leaf
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • ¼ cup fresh parsley (finely chopped (for garnish))
  • Salt and pepper to taste
  • Pickled jalapeño peppers to serve

Instruction

  • Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-1/2 hours to cook. If you don’t have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
  • While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
  • Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
  • Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
  • At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.