Prep 1 hr
Cook 1 hr 30 mins
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
- 2 lbs beef shank, bone-in
- 1 medium white onion, finely diced
- 1 cup chopped onion, for garnish
- 1 tablespoon salt
- 1 tablespoon pepper
- 12 ounces beef stock
- 12 ounces stewed tomatoes
- 4 ears corn
- 4 baking potatoes, unpeeled
- 2 chayotes (may substitute zucchini)
- 6 carrots
- 1⁄4 cup chopped cilantro, plus extra for garnish
- 1 head cabbage
- 1 limes or 1 lemon, cut into wedges
- corn tortilla, for garnish
- sliced jalapeno, for garnish
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tender”.
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
I made a few changes, I added: 1 Anaheim pepper, 1/2 green pepper, 1 full teaspoon of oregano, 2 bay leaves, 1/2 teaspoon cumin, 1 package Lipton mushroom/onion soup, one of each squash posted, and 1 can of chopped tomatoes with Mexican seasonings.
We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!
FANTASTIC! I would give this 10 stars if I could. I made this recipe as written with only a few substitutions. For the meat I used 4 beef shanks, 1 large beef short rib (butcher cut into 6 or 7 pieces), and 4 large pieces of oxtail. Instead of using beef broth, I browned the shanks and rib pieces over high heat to get more flavor, then added the oxtail, onions, salt and pepper and sauted as directed. In step 3, I added plain water and a small can of diced tomatoes. For the veggies, the only change was to use Mexican zucchini. Other than that, I followed the recipe as written. AWSOME! My husband, who is Mexican, loved it. My children loved it as well. They said, "The potatoes taste like french fries!" This recipe makes a huge pot of soup. The amount of servings depends on who you are serving, but it is easily 6-8.