Hey there, soup lovers! As the chill sets in, let me introduce you to one of my all-time favorite comfort foods – Beef Shank ‘Kadu’. In Chamorro, the native language of Guam, ‘kadu’ means ‘soup’. This delectable dish is a Chamorro take on the popular Filipino dish, ‘Bulalo’.

What Makes Up Kadu?

The hero of this dish is the beef shank, a cut that turns incredibly tender and flavorful after several hours of slow cooking. The bone marrow enriches the soup, giving it a robust, irresistible flavor. Alongside the beef, we’ve got a medley of veggies – onions, garlic, potatoes, snake beans, and cabbage. The result? A nourishing, well-rounded dish that hits all the right notes.

Mix It Up

In this comforting Kadu recipe, both potatoes and cabbage play key roles. Potatoes, whether they’re russet, Yukon gold, or red, add a comforting, earthy flavor and a hearty texture. On the other hand, cabbage, be it green, red, or napa, contributes a delightful crunch and delicate sweetness. The beauty of Kadu lies in its flexibility – feel free to tweak the ingredients to your taste and dietary preferences.

The Perfect Companion

This hearty soup loves company. Pair it with some steamed rice or a crusty loaf of bread. Trust me, the starch is perfect for mopping up that savory, delicious broth. I promise, each bite will be a joyride for your taste buds.

Let’s Get Cooking

Yes, Kadu requires a bit of patience, but believe me, the end result is worth every minute. Start by marinating the beef shanks in salt, then sauté them with onions and garlic until they’re slightly charred. Add water and bay leaves, and let it all simmer. After a couple of hours, add more water, potatoes, and a beef bouillon. Give it another 15 minutes of simmering, add the snake beans and cabbage, stir it all up, and voilà!

Beef Shank ‘Kadu’ – this is one comfort dish that warms you from the inside out. So go ahead, bring a taste of Guam into your kitchen and enjoy. Happy cooking, folks!

Beef Shank Kadu

Ingredients:

• 1-2lb Beef Shank, or 3-4 pieces
• 8 Cups of water, for initial boiling
• 6 Cups of water, for after 2-3 hours of boiling
• 1-2 tbsp Sea Salt, to season beef
• 1 large onion, medium diced
• 4-5 garlic cloves, minced
• 3 Bay Leaves
• 3-5 russet potatoes, large diced
• 1lb snake beans , cut to 2 inches
• 1/2 head cabbage
• 1 – 2 tbsp Better Than Bouillon (Roasted Beef)

Instructions:

1. Begin by marinating the beef shank with salt. This could be done for a period of 1 hour or left overnight for a more intense flavor.
2. Proceed to chop some onions and garlic.
3. Prepare your preferred vegetables. Potatoes are a great addition if you enjoy them.
4. Heat your oil of choice in a pan, then add the chopped onions and garlic. Sauté them until they become fragrant.
5. Now, add the marinated beef into the pan. Sauté it until both sides are slightly charred to lock in the flavors.
6. Pour about 8 cups of water into the pan and add the bay leaves.
7. Allow this to cook on high heat for approximately 2 hours. Remember to stir occasionally to avoid burning and add more water as often as needed.
8. After about 2 hours, add more water to create plenty of soup, along with the beef bouillon for added flavor.
9. Add the prepared potatoes to the pan and let everything simmer together for 15 minutes.
10. Finally, turn off the heat. Add the snake beans and cabbage, give everything a good stir, serve and enjoy!

Here is a quick video on how I made this delicious and comforting dish: https://youtube.com/shorts/SVkTgxQkoKI?feature=share