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0:09
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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:
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Crockpot Cajun 15 Bean Soup 🥣🔥 If you’re looking for the ultimate comfort food, this Crockpot Cajun 15 Bean Soup is it! A smoked beef shank slow-cooked for 10 hours makes the broth incredibly rich, while Louisiana Cajun seasoning gives it just the right amount of kick. This is one of those recipes that tastes even better the next day! Ingredients: 1 bag 15-bean soup mix, rinsed 1 smoked beef shank 1 onion, diced 1 green bell pepper, diced 2–3 celery stalks, diced 4–6 cloves garlic, minced 1 bu
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Eid Special Nalli Nihari 🥘🔥 Ingredients For the Nihari • 1 cup oil • 2 large onions • 1 kg beef or mutton with shank (nalli) • 2 tbsp ginger garlic paste • 1 tsp Kashmiri red chilli powder • 1 packet Nihari Masala • 6 cups water For Thickening • ¾ cup wheat flour (atta) • 1 cup water Mix the flour and water until smooth, then add towards the end of cooking to achieve that signature nihari consistency. Garnishes • Fresh coriander • Green chillies • Crispy brown onions • Lemon wedges • Julienne
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