Caldo de Res (Beef Soup)

Jeanne Benavidez

By
@jeanneben

This is a wonderful cold-weather dish.This photo is from the internet to show you the finished product.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 - 2 lb
beef shank
1 c
flour
salt and pepper, to season meat
1/4 c
canola oil
1 can(s)
diced tomatoes
2 large
potatoes, diced
1
onion, chopped
2 Tbsp
chopped garlic
3
carrots, cut into 1 inch pieces
3
ribs celery, cut into 1 inch pieces
2
ears corn, cut into 3 or 4 pieces each
2
zuchini squash, cut into 1/2 inch slices
1/2 large
head of cabbage, cut into large pieces
lime quarters for garnish

SOUP SPICES:

6 Tbsp
chopped cilantro
1 Tbsp
garlic salt
1 tsp
ground cumin
1 tsp
ground corriander
2 qt
beef stock
1 tsp
oregano, dried, crushed
1 tsp
tony chachere's creole seasoning

Directions Step-By-Step

1
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2
Dredge meat in flour, salt and pepper.
3
Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
4
When the meat is browned, add the onion, garlic and tomato and cook about 5 minutes.
5
Add the beef stock and enough water to cover the meat and bones by about 2 inches. Add soup spices and stir will. Reduce heat to low, Cover, and simmer about 1 hour, or until meat is tender.
6
Add any remaining water, the potatoes, carrots and corn; simmer until vegetables are tender.
7
Add the zucchini and cabbage and simmer another 10 minutes or until tender.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican