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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