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3 to 3-1/2 lbs beef shank or 2 lbs stewing beef cut into 2"cubes
1 oz chorizo, or hot pepperoni
4 green onions cut in 4"lengths
1 stalk celery cut in 4"lengths
1 1/2 tsp salt
1 small head cabbage quartered
2 medium potatoes, pared and quartered
1/4 lb green beans
2 tbsp cooking oil
1 clove garlic, minced
1 medium onion, sliced
1/2 cup tomato sauce
1 cup canned chickpeas
1. Put beef shank pieces in a big pot, add enough water to cover it, add salt, celery and green onions. Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until beef is tender. Add chorizo last 30 minutes of cooking time.
2. Remove beef from pot, bring stock to a boil again, add potatoes, cook for 5 minutes; add green beans and cabbage, cook another 10 minutes or until done.
3. Saute garlic and onion in hot oil. Add beef and tomato sauce, simmer for a few minutes; add 3 cups of the broth and bring to a boil. Add chickpeas and cook for about 10 minutes.
4. Place beef in a deep serving dish, arrange vegetables around meat. Cut chorizo in thin slices and use as garnish. Pour sauce over beef and vegetables and serve hot.
VARIATIONs:
Subtitute 3 lbs cut-up chicken or pork for beef and cook initially for 30 minutes. Or use small chicken (about 2 lbs) cut up and 1 lb lean pork cut into 1 1/2" cubes. Cook pork initially for 1 1/2 hrs adding chicken or pork at the last 30 minutes of cooking time.