Begin by: Cutting the ends off your onion and peel the outer layer. Cut the head of your garlic bulb. Then separate your cilantro leaves and stem.
Rinse your onion, garlic, and cilantro.
Place the garlic and onion into a large disposable tea bag. Place the cilantro in a separate disposable tea bag. Set aside.
Season your beef shank and beef stew meat with salt and paper on both sides.
Then add olive oil to your pot and brown your beef shank and beef stew meat on both sides.
Once brown, add water and deglaze the pot.
Add the large disposable tea bag with garlic and onion to the pot.
Cook over medium low heat for 1.5 hour or until meat becomes tender. Ensure internal temperature meets FDA guidelines.Remember to skim fat and foamy scum from broth.
While you wait, prepare your potatoes, carrots, zucchini, and corn by rinsing with water.
Dice potatoes, carrots, and zucchini into bite sizes. Cut corn cob in half.
Once meat has become tender and reached FDA recommended internal temperature, add the beef bullion and tomatoe bullion to the broth and stir. At this time remove 2 cups of broth and set aside to make the red chili.
Add your cilantro stem (should be in a disposable tea bag), potatoes, carrots, and corn to the broth. Cook for 15 minutes.
Then add the zucchini and cook for another 15 minutes.
Once vegetables become tender, turn off heat.
Best topped with red chili and served with flour tortillas.
