Caldo de Res (Mexican Beef Soup)

Ingredientes

• 2 pounds beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 3 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 4 cups water
• 2 medium carrot, coarsely chopped
• 0.25 cup chopped fresh cilantro
• 2 chayotes, quartered
• 2 ears corn, husked and cut into thirds
• 1 potato, quartered
• 1 medium head cabbage, cored and cut into wedges
• 1 cup chopped fresh cilantro
• 0.25 cup sliced pickled jalapenos
• 0.25 cup finely chopped onion
• 2 limes, cut into wedges
• 4 radishes, quartered

Nutrición

Pasos

1

Gather all ingredients.

2

Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

3

Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

4

Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

5

Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

6

Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.

7

Ladle soup into large bowls, including some meat, vegetables, and bones.

8

Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

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Total

95 min

Tags

Soup

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