Caldo de Res (Mexican Beef Soup)

Name: Caldo de Res (Mexican Beef Soup)
Prep time: 30 min
Cook time: 2 h
Yield: 8
Ingredients: 2 pounds beef shank, with bone; 1 tablespoon vegetable oil; 2 teaspoons salt; 2 teaspoons ground black pepper; 1 onion, chopped; 1 (14.5 ounce) can diced tomatoes; 3 cups beef broth; 4 cups water; 2 medium carrot, coarsely chopped; 1/4 cup chopped fresh cilantro; 1 potato, quartered (optional); 2 ears corn, husked and cut into thirds; 2 chayotes, quartered (optional); 1 medium head cabbage, cored and cut into wedges; 1/4 cup sliced pickled jalapenos; 1/4 cup finely chopped onion; 1 cup chopped fresh cilantro; 2 limes, cut into wedges; 4 radishes, quartered

Caldo de Res (Mexican Beef Soup) was pinched from <a href="http://allrecipes.com/Recipe/Caldo-de-Res-Mexican-Beef-Soup/Detail.aspx" target="_blank">allrecipes.com.</a>

""This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."..."

INGREDIENTS

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2 pounds beef shank, with bone

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1 tablespoon vegetable oil

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2 teaspoons salt

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2 teaspoons ground black pepper

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1 onion, chopped

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1 (14.5 ounce) can diced tomatoes

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3 cups beef broth

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4 cups water

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2 medium carrot, coarsely chopped

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1/4 cup chopped fresh cilantro

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1 potato, quartered (optional)

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2 ears corn, husked and cut into thirds

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2 chayotes, quartered (optional)

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1 medium head cabbage, cored and cut into wedges

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1/4 cup sliced pickled jalapenos

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1/4 cup finely chopped onion

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1 cup chopped fresh cilantro

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2 limes, cut into wedges

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4 radishes, quartered

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