Caldo de Res (Mexican Beef Soup)
Ingredients
- 2 pounds beef shank, with bone
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 onion, chopped
- 3 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 4 cups water
- 2 medium carrots, coarsely chopped
- ¼ cup chopped fresh cilantro
- 2 chayotes, quartered (Optional)
- 2 ears corn, husked and cut into thirds
- 1 potato, quartered (Optional)
- 1 medium head cabbage, cored and cut into wedges
- 1 cup chopped fresh cilantro
- ¼ cup sliced pickled jalapeños
- ¼ cup finely chopped onion
- 2 limes, cut into wedges
- 4 radishes, quartered
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Instructions
- Gather all ingredients.
- Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
- 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.
- 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.
- Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
- 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.
- Ladle soup into large bowls, including some meat, vegetables, and bones.
- Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!
Source
Original recipe: View Original