Caldo de Res – Mexican Beef Soup
Ingredients:
- 2 lbs beef shank, bone-in
- 1 onion, quartered
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 ears of corn, cut into chunks
- 2 potatoes, peeled and cubed
- 1 zucchini, sliced
- 1/2 cabbage, coarsely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 10 cups water
- Lime wedges, for serving
Instructions:
- Prepare the Beef:
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the beef shank and sear on all sides until browned, about 5-7 minutes.
- Remove the beef and set aside.
- Create the Base:
- In the same pot, add the quartered onion and minced garlic. Sauté until fragrant, about 2 minutes.
- Return the beef to the pot, add water, and bring to a boil. Skim off any foam that rises to the surface.
- Simmer the Soup:
- Reduce heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender.
- Add Vegetables:
- Add the carrots, corn, and potatoes to the pot. Season with salt and pepper. Simmer for an additional 30 minutes.
- Add the zucchini and cabbage, simmer for another 15 minutes, or until all vegetables are tender.
- Finish and Serve:
- Stir in the chopped cilantro and adjust seasoning as needed.
- Ladle the soup into bowls, ensuring each serving gets a mix of beef, broth, and vegetables.
- Serve with lime wedges on the side for a burst of fresh citrus flavor.
Enjoy your hearty and delicious Caldo de Res – a perfect comfort food that brings the authentic flavors of Mexican cuisine to your table!