Kådu Weather: How to Make Chamorro Kadun Beef Shank Like a Boss (Even If You Burn Toast)
By Frank "The Crank" Camacho
Yo! Let’s be real for a second...
If it’s raining outside or you just feel like staying home in your basketball shorts, then guess what time it is?
KÅDU TIME, baby.
And today we’re making Kadun Beef Shank—one of the most classic Chamorro soups ever. I’m talkin’ about tender beef, soft veggies, rich broth, and a whole lotta love. This is the kind of soup that hits your soul. And don’t worry—if you don’t know how to cook, I gotchu.
Let me walk you through it like I’m talking to my cousin who’s never touched a pot in his life. 😂
🛒 What You’ll Need (For a Family of 6 Hungry Islanders)
Meat stuff:
- 3–4 pounds beef shank (ask the butcher for the ones with bones and marrow—aka the good stuff)
Flavor squad:
- 1 onion (sliced up like how payday slices through your dreams)
- 5–6 garlic cloves (smashed, not chopped—pretend it’s your alarm clock)
- 1 piece of ginger, like 2 inches (peeled & sliced)
- 10 cups water
- 2–3 teaspoons salt (you can always add more later)
- 1 teaspoon black pepper
Optional party crashers:
- 2–3 tablespoons soy sauce (for extra saltiness)
- 2–3 tablespoons vinegar (adds a little zang—up to you)
Vegetables:
- 2–3 taro (or sweet potatoes or green papaya or pumpkin or whatever’s in the kitchen—don’t stress)
- A handful of greens: baby bok choy, kangkong (water spinach), or whatever leafy thing you like
- 1 can diced tomatoes (optional, but some people like it for color and flavor)
- 1 can coconut milk (totally optional, but creamy and delish)
To eat with it:
- Steamed rice
- Finadene (Chamorro dipping sauce with soy sauce, lemon, onions, and chili—put it on EVERYTHING)
🍲 Let’s Get This Soup Rolling
Step 1: Prep that beef
Rinse the beef shank with water, pat it dry with a paper towel like a newborn baby. If it’s got a big fat cap on it, trim that thing down a little.
Crank tip: The bone and marrow are the VIPs of the broth. Don’t toss it—that’s the flavor!
Step 2: Brown the beef (optional, but makes it TASTE BOMB)
Put a little oil in a big pot. Throw in the beef and brown all sides. Just cook it until it looks a little golden brown—not burned. That caramelized meat = FLAVOR CITY.
Don’t got time for this? Skip it. But don’t cry when your broth tastes like boiled socks. 😅
Step 3: Toss in the flavor squad
Once your beef is browned, throw in the onions and ginger. Stir it around like you're doing a dance. After 2 minutes, add the garlic. Keep the heat on medium and stir for a minute.
Don’t burn the garlic! If it smells like burnt popcorn, you went too far, chelu.
Step 4: Add the water & seasonings
Pour in about 10 cups of water (enough to cover the meat). Then add your salt and pepper. If you’re using soy sauce and vinegar, add like 2 tablespoons each now.
Bring it to a boil. Then turn it way down to low and put the lid on. Let that thing simmer for 2 to 3 hours.
Yes, HOURS. Go clean your house or play with your kids or sharpen your knives. This is island-style—low and slow, baby.
Step 5: Check the meat
After a couple hours, your beef should be soft and almost falling apart. If it’s still tough, keep going. The goal is “melt in your mouth,” not “chew for 20 minutes.”
Step 6: Veggie time!
Now throw in your taro, papaya, sweet potato, or whatever starch you’re using. Let it cook another 30–40 minutes until soft.
Then toss in the green veggies (bok choy, kangkong, green beans, whatever you got). These only need like 5–10 minutes to cook.
Chop everything into bite-size chunks. You’re making soup, not a weapon. 😂
Step 7: Coconut milk magic (optional but fire 🔥)
Turn the heat down low and gently pour in a can of coconut milk. Stir it up and simmer for 5 more minutes. Don’t boil it like crazy or it might separate and look weird.
Step 8: Taste it, chelu!
Taste your broth. Want more salt? Add some. Want more zing? Add a little more vinegar. Just don’t go overboard—you can always add more but can’t take it back.
(Make it how you like it. I’m not your mom or your grandma. 😂)
Step 9: Plate and flex
Scoop up a bowl, make sure you get a piece of beef, some soup, veggies, and pour that hot soup over a bowl of rice. Then hit it with some finadene on top. Wooo. Heaven.
Sip that broth, chew that marrow, feel the love. This is how we do it on Guam.
❤️ Final Thoughts from The Crank
Chamorro soup is more than just food—it’s family, memories, and warmth. Even if you’re not a kitchen pro, you can make this. And once you do, don’t be surprised when your kids start asking, “You making that KÅDU again?!”
Share it. Freeze it. Bring it to a party. Or eat it alone in peace watching local news reruns. You earned it.
Stay shinarp, eat good, and si Yu’us ma’åse!
– si Frank the Crank 🥄💪🏽
Want the full recipe card or a printable version? Message me or check BladesByCrank.com – I might even have a special knife for your kadu prep. 👀🍖