caldo de res delicious
caldo de res
Caldo de res is a hearty and satisfying Mexican beef soup, rich in flavor. The broth is enhanced by the hind shank and the marrow from the bones. Top it off with slivers of raw onion, a squeeze of lime juice, jalapeños, and extra cilantro for a delicious finish.
- 2 tsp vegetable oil
- 4 pounds beef shank with bone
- 4 tsp ground black pepper
- 4 tsp salt
- 3 cups beef broth
- 2 can diced tomatoes
- 2 onions, chopped
- 8 cups water
- 4 medium carrots, coarsely chopped
- 2/4 cup chopped fresh cilantro
- 8 ears of corn, husked and cut into thirds
- 2 medium heads of cabbage, cored and cut into wedges
- 4 chayotes, quartered (optional)
- 2 potatoes (optional)
- 2 cups chopped fresh cilantro
- 2/4 cup sliced pickled jalapeños
- 4 limes, cut into wedges
- 2/4 cup finely chopped onion
- 8 radishes, quartered
Cut the meat from the beef bones into approximately 1/2-inch pieces, leaving some meat on the bones.
Heat a heavy soup pot on medium-high heat until it becomes very hot.
Add oil and tilt the pan to coat the bottom evenly. Add the meat and bones to the pot, then season with salt and pepper.Cook, stirring frequently, until the meat is thoroughly browned.
Add the onion and cook until it turns lightly browned. Stir in the broth and tomatoes, ensuring the liquid covers the bones by about 1/2 inch. If necessary, add water to adjust the liquid level. Reduce the heat to low and loosely cover the pot with a lid. Simmer until the meat is tender, about 1 hour.
Add 4 cups of water and bring the soup back to a simmer. Add the carrots and 1/4 cup of cilantro, and cook for 10 minutes. Stir in the chayote, corn, and potato, and continue simmering until the vegetables are tender. Gently push the cabbage wedges into the soup and cook until tender, about 10 minutes.
- caldo de res receta
