Recipe

Caldo De Res Recipe

	Oldgringo / All my dishes 5 months, 3 weeks ago A savory Mexican soup or Caldo de Res, vegetables cooked with beef and beef stock. A real crowd pleaser for a main course when served with lime and corn tortillias. Prep:30m Cook:120m Servings:6	Oldgringo
	vegetable beef soup

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Ingredients

2 pounds beef shank; bone-in

2/3 cup diced onion

2 minced garlic cloves

2 teaspoons salt

1 teaspoon coarse ground black pepper

10 cups beef stock

1-1/2 cups diced tomatoes with juice

4 ears of corn; shucked, quartered

4 small, unpeeled Russet potatoes

2 chayotes; * See Note

4 peeled carrots; cut in large pieces

1/4 cup chopped cilantro

1 whole cabbage; cut into 6 pieces

2 limes; cut into wedges

Directions

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish.

Sauté the beef chunks with the chopped onions, garlic, salt and pepper. After beef is browned, add the beef stock and the diced tomatoes.

Bring the mixture to a boil and then simmer just below its boiling point for about one hour, until the beef is 'spoon tender.'

Wash the vegetables. 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 these vegetables to the soup.

Chop 1/4 cup of cilantro and add it to the mixture. Add stock to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.

Cut the head of cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.

Serve, making sure each bowl has chunks of all the vegetables.

Garnish with a squeeze of lemon or lime and serve with heated corn tortillas.

Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added.

* Note: Zucchini or Mexican squash may be substituted

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Comments

rosemaryblue 5 months, 3 weeks ago said:
Absolutely wonderful recipe! Bone marrow does make such a great difference in soups. It has much more flavor and depth. Thanks for this great recipe.

abermouse 5 months, 3 weeks ago said:
This looks wonderful! Thanks

jenniferbyrdez 5 months, 3 weeks ago said:
We call those things mirlitons here-don't know why. Wonderful recipe. Thank you.

kukla 5 months, 3 weeks ago said:
Another great authentic recipe, and this one sounds very hearty, indeed! Keep 'em coming, R :)

robertg 5 months, 3 weeks ago said:
A cold bottle of dos equis and I'd be in heaven,thanks gringo....

oldgringo 5 months, 3 weeks ago said:
Ah! Robert. You know what's good! I will never understand why the Aztecs didn't invent beer. It is such a compliment to their cuisine.

zena824 5 months, 3 weeks ago said:
Ive never had mexican soup.... but will have to try this one....

oldgringo 5 months, 2 weeks ago said:
Well Zena824, there are three wonderful Mexican soups. I have posted two of them; Albondigas and Caldo de Res. The third one is Tortilla Soup. Tortilla or Aztec Soup is going to be posted later. There are other Mexican soups, like Menudo, but I'll stick with just the three that I consider to be extraordinary.
Every year, at the first cold spell of winter I make a big pot of Albondigas.

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