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Caldo de Res (Mexican Beef Soup)

SUBMITTED BY: LKONIS PHOTO BY: URSIFORM

"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones."

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Read Reviews (23)

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PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

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REVIEWS

Reviewed on Sep. 3, 2005 by VREYES

MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO... MORE

Reviewed on Mar. 3, 2008 by jomist3

I have been making this soup for many years, my husband is Mexican and he and my 3 children... MORE

Reviewed on Dec. 24, 2006 by Karen H

And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this... MORE

Reviewed on May 19, 2007 by M

I made this for my Spanish class in high school. My teacher liked it so much she asked for the... MORE

Reviewed on Jan. 1, 2007 by GABESGIRL

Very delicious and authentic. I substituted the salt for two cubes of Knorr brand beef... MORE

Reviewed on Apr. 27, 2007 by Elizabeth

Growing up in a large Mexican family in Texas, this was the "Sunday" soup of my childhood. My... MORE

Reviewed on Jan. 25, 2008 by rebecca-l

My husband is mexican and he thought this tasted just like his mom's (big compliment)! This is... MORE

Reviewed on Dec. 12, 2007 by ROSA

I LOVE THIS DISH. I ADD GARLIC AND COMINO TO MINE. I ALSO ADD KNOR CONSOMATE FOR A GREATER... MORE

Reviewed on Oct. 13, 2007 by URSIFORM

Great recipe, I live in Chicago where we have an abundance of great Mexican restaurants, and... MORE

Reviewed on Sep. 4, 2007 by Mojito Mama

Taste just lkie my Favorite resturants version !!!! wonderful on a cold night. MORE

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