So, today is my WFH day. No, really. Anyway, I got the fixins’ for cocid(o|a) a few days ago and decided since I was home to put it together. I like to use the slow cooker for soups and such so the flavors really blend well. I didn’t think about the wonderful smell I’m going to have to deal with all day! It really is smelling wonderful in here.
Enough about my troubles, on to the soup!
Stuffs:
- 1lb beef shank (with bone)
- 1 onion
- a few small red potatoes
- a few large carrots
- 1 can chicken broth
- fresh rosemary, sage, oregano, whatever you have
- 1 clove crushed garlic
- seasonings (salt, pepper, chili powder, etc)
Saute some of the onion with the garlic in a little oil. Cube the shank and brown it on all sides, seasoning the meat at will. I prefer to season the meat as a brown because the flavor sticks better.
Once the meat is browned, you can stick it with the garlic and onion in your slow cooker (I mentioned you needed on of those right?). You can now saute the rest of the onion. As you’re doing that, put a little water in your pan and scrape those lovely meat remains from the pan. You really should keep that flavor in the dish. Add this to your pot as well.
Cut up the rest of the ingredients into large pieces and toss them in as well. Feel free to season what’s in the pot with salt and pepper, and you can through in your herbs if you want those added flavors.
Now, add your broth and enough water to cover the stuff in the pot.
Set for 8-10 hours and enjoy (or be tortured by) the aromas!
Once its done, serve over rice with tortillas.
