MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abraham Conlon's Caldo Verde w/Beef Shank & Sausage
 Categories: Beef, Potatoes, Vegetables, Greens, Stews
      Yield: 8 Servings
 
      2 tb Extra-virgin olive oil
      1 lb Meaty beef shank
           Salt & black pepper
      1 md Spanish onion; halved, thin
           - sliced
      1    Bay leaf
      2 tb Garlic, minced
    1/4 ts Crushed red pepper
      1 qt Chicken stock
    1/2 c  Dried kidney beans; soaked
           - overnight, drained
      1 lb Yukon Gold potatoes; peeled,
           - in 1" pieces
      1 lb Kale or collard greens;
           - stemmed, leaves chopped
    1/2 lb Linguica or Spanish chorizo;
           - sliced 1/4"
      2 tb Sherry vinegar; more for
           - serving
 
  In a large pot, heat the olive oil. Season the beef
  shank with salt and black pepper and add it to the pot.
  Cook over moderately high heat, turning, until browned
  all over, about 8 minutes. Transfer to a plate. Add the
  onion, bay leaf and a generous pinch each of salt and
  black pepper to the pot and cook, stirring occasionally,
  until the onion is softened, about 5 minutes. Add the
  garlic and crushed red pepper and cook, stirring, until
  fragrant, about 2 minutes. Add the stock, beans and 2
  cups of water and bring to a boil. Return the beef shank
  to the pot. Cover and cook over moderately low heat
  until the beef and beans are tender, about 2 hours and
  30 minutes.
  
  Add the potatoes to the pot and simmer uncovered,
  stirring occasionally, until tender, about 30 minutes.
  Using tongs, transfer the beef shank to a plate. Add the
  kale to the pot and cook, stirring occasionally, until
  wilted, about 10 minutes. Pick out and discard the bay
  leaf.
  
  Using 2 forks, shred the beef into bite-size pieces.
  Discard the bone and any gristle. Add the beef and
  sausage to the pot and simmer for 5 minutes. Stir in
  the 2 tablespoons of vinegar and season with salt and
  black pepper.
  
  Ladle into bowls and serve, passing more vinegar at
  the table.
  
  MAKE AHEAD: The soup can be refrigerated for up
  to 3 days.
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
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