Caldo De Res (Beef Soup)
By
Jeanne Benavidez
@jeanneben
1
My mother-in-law made this soup quite often on Sundays( along with fresh flour tortillas) and I really liked it. Of course, she never had a written recipe for anything so I just had to take notes and ask questions while I watched her cook. I had to practice and adjust ingredients until I got close to her recipe. This is definitely comfort food.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr 45 Min
Method:
Stove Top
Ingredients
-
1 - 2 lbbeef shank
-
1 cflour
-
1/4 ccanola oil
-
1/2 tspsalt
-
1/2 tsppepper
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1 can(s)(28 oz) diced tomatoes
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2 largepotatoes, cubed
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1 mediumonion, chopped
-
3carrots, sliced into 1/2 inch rounds
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3ribs celery, cut into 1/2 inch pieces
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2ears corn on the cob, cut into 1 1/2 inch pieces
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1/2 mediumhead cabbage, cut into 4 or 5 wedges
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1 Tbspgarlic, chopped
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1/4 ccilantro, finely diced
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1 tspgarlic salt
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1 tspground cumin
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1 Tbsptony chachere's creole seasoning
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1 tspground corriander
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2 qtbeef stock
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1 qtwater
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2limes, juiced
How to Make Caldo De Res (Beef Soup)
- Cut the meat from the beef bones into about 1 inch pieces, leaving some on the bones.
- Dredge meat in flour, salt and pepper.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add the onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely.
- Add lime juice and more water, if necessary, and return to a simmer. Add the carrot and cilantro, and cook for 10 minutes, then stir in the celery, potato, corn and garlic. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Serve soup in large bowls, including meat vegetables and bones.
