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Thread of What You've Eaten, Cooked and/or Drunk Lately

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So I'd made a bone broth for caldo de res and when I went to buy the beef shanks and found the tenderloin marked as shanks it gave me an idea. When making pho you buy a quality cut of beef and slice it thinly raw and allow the pho broth to poach it. What if you do the same with caldo de res? Here is my broth along with my blakend root veggies and squash. I chose to emit the traditional cabbage and corn cobs which are not my thing. It will be accompanied with Spanish rice, cilantro and lime wedges. Might mess around and make some handmade corn tortillas

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