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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Caldo de Res (Mexican Beef Soup) Recipe

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This recipe for Caldo de Res (Mexican Beef Soup) is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs beef shank, with bone
1 Tbsp vegetable oil or butter
2 tsps salt
2 tsps black pepper
1 onion, chopped
1 (14 oz) can diced tomatoes
3 cups beef broth
4 cups water
2 carrots, coarsely chopped
1/4 cup chopped fresh cilantro
1-2 potatoes, quartered
2 ears corn, cut into thirds
2 chayotes, quartered
1 small cabbage, cut into wedges
Directions:
Directions:
Cut the meat from the beef bones into 1/2" pieces, leaving some on the bones. Heat a heavy soup pot over med-high heat until very hot. Add the oil or butter, coating the bottom of the pot. Add the meat and bones, season with salt and pepper. Cook and stir until thoroughly browned. Add onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2". Reduce heat to low, and simmer for 1 hr with the lid on loosely. If meat is not tender, continue cooking for another 10 mins. Pour in the water, and return to a simmer. Add the carrots and cilantro, and cook for 10 mins, Stir in the potatos, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 20 more mins. Ladle soup into large bowls, top with jalapenos, chopped onion, and cilantro. Squeeze with fresh lime.
Personal Notes:
Personal Notes:
Alot of ingredients, but I can buy them all the La Villita Carniceria-y-Taqueria which is less than a mile from my house. The best Hispanic grocery store in Kennesaw and super inexpensive!

 

 

 

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