Ingredients
- Hind Shank - 2 Lbs
- Onion - 2 small
- Pepper - 1/2
- Garlic - 4 Cloves Chopped
- Garlic - 4 Cloves Crushed
- Leek - 1
- Beef Stock - 8 cups
- Sweet Red Peppers - 1/2 cup
- Scallions - 1/2 cup
- Sweetcorn - 2
- Cassaba - 1/2 lb
- Yautia - 1/2 lb
- White Yam - 1/2 lb
- Butternut Squash - 1/2 lb
- Salt - To taste
- Pepper - To taste
- Cilantro - Chopped
Instructions
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.
When the meat is tender, remove the big pieces of vegetables and bones. Discard.
Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.
Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.
Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.
Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).