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Caldo de Res: Spanish Beef Soup Recipe

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This recipe for Caldo de Res: Spanish Beef Soup, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elys Mattar
Added: Thursday, May 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds beef shank, bone-in
1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, like russets, unpeeled
6 carrots, peeled
1/4 cup chopped cilantro, plus more, for garnish
Water, to cover
1 lime or lemon, cut into wedges

Directions:
Directions:
Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock 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. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots . 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. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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