caldo de res (beef soup)

Name: Caldo de Res (Beef Soup)
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 - 2 pound(s) beef shank; 1 cup(s) flour; - salt and pepper, to season meat; 1/4 cup(s) canola oil; 1 can(s) diced tomatoes; 2 large potatoes, diced; 1 - onion, chopped; 2 tablespoon(s) 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 tablespoon(s) chopped cilantro; 1 tablespoon(s) garlic salt; 1 teaspoon(s) ground cumin; 1 teaspoon(s) ground corriander; 2 quart(s) beef stock; 1 teaspoon(s) oregano, dried, crushed; 1 teaspoon(s) tony chachere's creole seasoning

(1 RATING)

90 Pinches 2 Photos

Jeanne Benavidez

Odessa, TX

Updated on Oct 10, 2011

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

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 - 2 pounds beef shank
1 cup flour
- salt and pepper, to season meat
1/4 cup canola oil
1 can diced tomatoes
2 large potatoes, diced
1 - onion, chopped
2 tablespoons 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 tablespoons chopped cilantro
1 tablespoon garlic salt
1 teaspoon ground cumin
1 teaspoon ground corriander
2 quarts beef stock
1 teaspoon oregano, dried, crushed
1 teaspoon tony chachere's creole seasoning

How To Make caldo de res (beef soup)

Step 1

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Step 2

Dredge meat in flour, salt and pepper.
Step 3

Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
Step 4

When the meat is browned, add the onion, garlic and tomato and cook about 5 minutes.
Step 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.
Step 6

Add any remaining water, the potatoes, carrots and corn; simmer until vegetables are tender.
Step 7

Add the zucchini and cabbage and simmer another 10 minutes or until tender.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes