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, salt, and pepper. After beef is browned, add the beef broth and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is “spoon tender.”
  • Wash the vegetables.
  • Add the vegetables to the soup.
  • Chop 1/4 cup of cilantro and add it to the mixture.
  • 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 head of white 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.
  • 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 jalapeños may be added for the perfect hangover cure :-)

Reviews & Comments 3

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  • joolnut 6 years ago
    Its 80 degrees on long island today but the soups up and! Hope it tastes as good as it smells :)
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    " It was excellent "
    coffeebean53 ate it and said...
    I love this. I can't wait for colder weather now! Bookmarked it to try. Thank you for posting.
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    " It was excellent "
    linebb956 ate it and said...
    This is so good. In the winter on certain days they serve this... In HUGE bowls!
    Good Post!
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