Recipe by Witch Doctor
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!
Top Review by Kamark
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!
- 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
Directions See How It's Made
- 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.