Time: 30min prep / 1.5 hours simmer
Servings: 6
Rating: 4.5/5
Recipe by LKONIS from allrecipes: https://www.allrecipes.com/recipe/85055/caldo-de-res-mexican-beef-soup/
INGREDIENTS
Soup
- 2 lb beef shank (with bone)
- 1 tbs vegetable oil
- 2 tsp salt
- 2 tsp ground black pepper
- 1 onion, chopped
- 14.5 oz can diced tomatoes
- 3 cups beef broth
- 4 cups water
- 2 carrots, chopped
- 1/4 cup cilantro, chopped
- 1 potato, large chunks
- 2 ears corn, thirds
- 2 chayotes, quartered
- 1 head cabbage, wedges
- 1 head cauliflower, florets
Garnishes
- 2 jalapenos, sliced
- 1/4 cup onion, diced
- 1 cup cilantro
- 2 limes, wedged
- 4 radishes, quartered
INSTRUCTIONS
- Cut meat from the bone, while leaving some meat on the bone. Cut meat into 1″ cubes. Chop onion.
- Heat up large soup pot until hot. Add in oil until it coats the bottom then brown bones and meat. Season with salt and pepper.
- Add in chopped onion and cook until brown. Add in tomatoes and beef broth.
- Cover and simmer for 1 hour, meat should be tender. While simmering, skim excess fat off the top.
- Chop remaining vegetables.
- Add in water, carrots, and cilantro. Simmer for 10min.
- Add in potato, corn, chayotes, cabbage, and cauliflower. Simmer for another 10 min or until vegetables tender.
- Serve with garnishes.
Thoughts
I couldn’t find beef shanks so I used ~3lb beef short ribs which worked pretty well. Next time, I would cut the cubes of meat bigger and leave more on the bone. Also, I couldn’t find corn or chayotes but added in cauliflower. To make the soup lighter, while simmering, scoop off the fat on top. This soup isn’t as filling as I would like probably because of the missing squash and corn.
