Caldo De Res (A Mexican Beef -Vegetable Soup) - cooking recipe

Ingredients
    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
    water
    1 head cabbage
    1 limes or 1 lemon, cut into wedges
    corn tortilla, for garnish
    sliced jalapeno, for garnish
Preparation
    Chop the beef shank into large chunks, keeping some attached to the bone.
    Saute 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 1/4 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 1/2 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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