Compared to a regular roast, the flavor of this slow cooker Korean-inspired roast is more sweet, but in a pleasant manner (not overly sweet). Although using so many jalapenos might sound a little terrifying to some, the meat is actually just nice and not too hot. This dish is about as straightforward as it gets. Anyone can achieve success in life. Additionally, you’re welcome to swap out a roast with pork ribs.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound beef shank
- 1 tomato, quartered
- 2 potatoes, cubed
- 1 onion, chopped
- 3 carrots, chopped
- ½ medium head cabbage, chopped
- 4 cloves garlic, minced
- 6 teaspoons chopped fresh cilantro
- 1 tablespoon salt
- ¼ teaspoon ground cumin
- 2 fluid ounces fresh lime juice
Instructions
- In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
- Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 1881 mg |
| Sugars | 9 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, I did add more vegetables like yucca aka casava and instead on a can of tomatoes I diced them and used a can of “pato sauce”.
Wonderful!
I just added corn and zucchini and it tasted like home. This Seattleite was missing home and this recipe was spot on. thank you!
Followed recipe and my family loved it
no changes and I will make it again!
Especially hearty soup that hit the spot on a good, rainy weekend. Served several meals and froze the remainder.
Substituted oxtail for the meat! The family loves it!
Vegan approach : sautéed the veggies in a little oil with the salt and garlic. Added a jalapeño. After about 5-10 mins of stirring I added water to coat and did a quick boil and simmer for about 10 mins. Everything is well cooked and well seasoned. Squeeze the lime in last minute. Yummy
Great recipe. I added 1 corn broken into pieces. Next time I’ll add a squash too. I used my Instant Pot and did 60 minutes pressure. Natural release. It was perfect. The beef was falling apart. Yum!!!!!
Wow! Can’t believe how good this soup tastes. Added star anise (suggested by another person that made this), Pinot because I had a small amount left over and Muir Glen organic diced tomatoes fire roasted w/medium green chilies. Gave it a little “kick”
This dish is rich and flavorful but don’t put in your veggies at the beginning. Wait until the last 30 minutes or so for this. Also, I add garbanzo beans in with the meat and corn as it’s done on traditional Mexican recipes and it makes it that much more delicious!
I loved it. I did make some modifications according to my taste like using 32 oz of beef broth and water enough to cover all good 🙂 I also added some adobo and I cooked it on low in crockpot for 4 1/2 hrs. Also cut up the meat at the end… 🙂 super yummy, my 1 1/2 year old loved it too.
When my wife and I made this I was unable to find beef shank. We substituted stew meat and two marrow bones. We also substituted half the water with homemade beef stock. The result was wonderful! The lime juice and cilantro really gave it a nice pop (as did the cayenne pepper We added!).
I made this just as the recipe is written, so delicious.. Although the total time was half of that noted on here.
Great easy tasty recipe . Made it for Mother’s Day for my mother and law and she’s been eating it since arrived ??????
Really good caldo! A few changes. I browned the stew meat first then added it to the broth that has already been simmering (with veggies) – oh I also add corn on the Cobb. I add kale instead of cabbage about 15 minutes before serving. It’s great over rice and one of my favorite comfort foods. Pepper and/or sea salt adds more flavor. Very similar to and reminds me of Beef Nilaga (Filipino beef soup).
I used the beef shanks but found them to be too fatty. I will try it again using oxtail or cubed beef for stew. Omitted the cilantro and used fresh Italian parsley as our family doesn’t like cilantro.
My mother always told me that you should start the meat & water boiling first and skim off the blood scrum that comes from the beef then start adding the vegetables, etc. I also use vegetable stock along with the water and pureed can tomatoes instead of fresh, plus corn & calvaza squash. NOM, NOM.
Made as it. Just what I was looking for.
I used beef short ribs (with bones) instead of the beef shanks because that’s what my mom usually uses. This is what I did: 1) boil water 2) add meat and let it come to a boil 3) blend the garlic cloves, a piece of the onion, and salt and add to the pot 4) Towards the end, I added potatoes, chayote, and corn. I omitted the cumin, tomato, and cabbage because that’s not how I grew up eating it. I omitted the carrots because I don’t really care for them in my soup. For the leftovers, I plan on boiling some chile guillo, blend it, strain it, and add it to the soup for a different flavor, but yet still delicious. If I want it spicy, I will also boil some chile de arbol along with the chile guillo.
Made this yesterday, so good! The only thing I did different was to use stew meat and zucchini, also added 2 beef bullion cubes the last hour. My husband who is not a soup eater, loved it!!