Recipe by Steingrim
A good traditional spicy beef soup. Add as much heat to this with peppers as you like.
Top Review by Happy Hippie
This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe.
- 1 lb beef shank, cubed
- 1 tomatoes, quartered
- 2 potatoes, cubed
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1⁄2 head cabbage, chopped
- 4 cloves garlic, minced
- 6 teaspoons chopped fresh cilantro, divided
- 1⁄4 teaspoon cayenne, to taste (or other peppers to your taste)
- 1 tablespoon salt
- 1⁄4 teaspoon fresh ground pepper, to taste
- water, to cover
- 4 tablespoons fresh lime juice
- 1⁄4 teaspoon ground cumin
Directions See How It's Made
- In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
- Add water to cover and stir well.
- Cover and simmer on low for 2 hours.
- Uncover, stir, and simmer for an additional hour uncovered.
- Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
- Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.