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 Minced garlic
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

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