Caldo de Res (Mexican Beef Soup)
Description
Caldo de res is a Mexican beef soup made with beef bones, cabbage, potatoes, corn, chayote, and cilantro for a deliciously hearty and satisfying meal.
Ingredients
•
2 pounds beef shank, with bone
•
1 tablespoon vegetable oil
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2 teaspoons salt
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2 teaspoons ground black pepper
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1 onion, chopped
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3 cups beef broth
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1 (14 1/2 ounce) can diced tomatoes
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4 cups water
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2 medium carrot, coarsely chopped
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1/4 cup chopped fresh cilantro
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2 chayotes, quartered
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2 ears corn, husked and cut into thirds
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1 potato, quartered
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1 medium head cabbage, cored and cut into wedges
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1 cup chopped fresh cilantro
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1/4 cup sliced pickled jalapenos
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1/4 cup finely chopped onion
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2 limes, cut into wedges
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4 radishes, quartered
Directions
1
Gather all ingredients.
2
Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3
Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4
Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5
Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6
Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7
Ladle soup into large bowls, including some meat, vegetables, and bones.
8
Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!