Cazuela de Vacuno

Ingredients

• 300 g Pumpkin
• 500 g Beef Shank
• 1 pcs Onion
• 2 pcs Garlic
• 1 pcs Carrot
• 2 pcs Potato
• 1 pcs Corn
• 120 g Green Beans
• 40 g Long Grain Rice
• 12 g Cilantro
• 2 pcs Bay Leaves
• 0.5 tsp Ground Cumin
• 1 tsp Paprika
• 0.75 tsp Black Pepper
• 1.3333333333333333 tbsp Kosher Salt
• 1 tbsp Vegetable Oil
• 1.5 l Water

Method

1. Dice {onion}, mince {garlic}, slice {carrot}, trim {green_beans}, and cut {pumpkin} into large serving pieces so the vegetables stay intact in the broth.
2. Pat {beef_shank} dry, season with {kosher_salt} and {black_pepper}, then heat {vegetable_oil} in a large pot over medium-high heat. Sear {beef_shank} without crowding until deeply browned on both sides, because good color builds the broth's flavor.
3. Lower to medium heat, add {onion}, {garlic}, and {carrot} to the pot with another pinch of {kosher_salt}, and sweat until softened and sweet. Add {ground_cumin} and {paprika}, then bloom until fragrant.
4. Pour in {water} and scrape up the fond, then add {bay_leaves} and a little more {kosher_salt}. Bring to a gentle boil, reduce to the barest simmer, and cook until {beef_shank} is tender and the broth tastes rich and clear, skimming when needed.
5. Add {potato}, {pumpkin}, {corn}, {green_beans}, and {long_grain_rice} with another layer of {kosher_salt}. Simmer gently until the vegetables are tender but still hold their shape and the rice is cooked through.
6. Taste the broth and adjust with {kosher_salt} and {black_pepper}. Turn off the heat, fold in most of the {cilantro}, and let the cazuela sit briefly so the flavors settle.
7. Divide the {beef_shank}, {potato}, {pumpkin}, {corn}, and broth into warm bowls, keeping the vegetables whole in the Chilean style. Finish with the remaining {cilantro} for a fresh, bright lift.