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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A savory Mexican soup or Caldo de Res, vegetables cooked with beef and beef stock. A real crowd pleaser for a main course when served with lime and corn tortillias. Ingredients:
2 pounds beef shank; bone-in |
2/3 cup diced onion |
2 minced garlic cloves |
2 teaspoons salt |
1 teaspoon coarse ground black pepper |
10 cups beef stock |
1-1/2 cups diced tomatoes with juice |
4 ears of corn; shucked, quartered |
4 small, unpeeled russet potatoes |
2 chayotes; * see note |
4 peeled carrots; cut in large pieces |
1/4 cup chopped cilantro |
1 whole cabbage; cut into 6 pieces |
2 limes; cut into wedges |
Directions:
1. Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish.
2. Sauté the beef chunks with the chopped onions, garlic, salt and pepper. After beef is browned, add the beef stock and the diced tomatoes.
3. Bring the mixture to a boil and then simmer just below its boiling point for about one hour, until the beef is 'spoon tender.'
4. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote* (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add these vegetables to the soup.
5. Chop 1/4 cup of cilantro and add it to the mixture. Add stock to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.
6. Cut the head of cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
7. Serve, making sure each bowl has chunks of all the vegetables.
8. Garnish with a squeeze of lemon or lime and serve with heated corn tortillas.
9. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added.
10. * Note: Zucchini or Mexican squash may be substituted
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