Caldo De Res Spanish Beef Soup |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 610 |
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Great for a cold day or any day. serve with tortillas and lots of fruit for dessert for a very satisfying and healthy meal 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 |
15 oz can beef broth or water |
14 ounce can stewed tomatoes |
4 ears corn cut into 1-2 inch thinck slices |
4 baking potatoes, like russets, unpeeled large dice |
2 chayote, zucchini may be substituted |
6 carrots, peeled sliced |
1/4 cup chopped cilantro, plus more, for garnish |
water, to cover |
1 head cabbage |
1 lime or lemon, cut into wedges |
corn tortillas, for garnish |
sliced jalapeños, for garnish |
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. Sauté the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef broth 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.”
2. Wash the vegetables.
3. Add the vegetables to the soup.
4. Chop 1/4 cup of cilantro and add it to the mixture.
5. Add water, to cover, the vegetables and bring the mixture to a boil.
6. Reduce the heat to medium and simmer for 20 minutes.
7. Cut the head of white 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.
8. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime.
9. Serve with heated corn tortillas.
10. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapeños may be added for the perfect hangover cure :-)
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