Caldo De ResFrom oldgringo 9 years ago
- 2 pounds beef shank; bone-in shopping list
- 2/3 cup diced onion shopping list
- 2 minced garlic cloves shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon coarse ground black pepper shopping list
- 10 cups beef stock shopping list
- 1-1/2 cups diced tomatoes with juice shopping list
- 4 ears of corn; shucked, quartered shopping list
- 4 small, unpeeled russet potatoes shopping list
- 2 chayotes; * See Note shopping list
- 4 peeled carrots; cut in large pieces shopping list
- 1/4 cup chopped cilantro shopping list
- 1 whole cabbage; cut into 6 pieces shopping list
- 2 limes; cut into wedges shopping list
How to make it
- 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