Caldo De Res (A Mexican Beef -Vegetable Soup)

Recipe by Witch Doctor
READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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