Caldo De Res (Beef Soup)

Name: Caldo De Res (Beef Soup)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 - 2 lb beef shank; 1 c flour; 1/4 c canola oil; 1/2 tsp salt; 1/2 tsp pepper; 1 can(s) (28 oz) diced tomatoes; 2 large potatoes, cubed; 1 medium onion, chopped; 3 carrots, sliced into 1/2 inch rounds; 3 ribs celery, cut into 1/2 inch pieces; 2 ears corn on the cob, cut into 1 1/2 inch pieces; 1/2 medium head cabbage, cut into 4 or 5 wedges; 1 Tbsp garlic, chopped; 1/4 c cilantro, finely diced; 1 tsp garlic salt; 1 tsp ground cumin; 1 Tbsp tony chachere's creole seasoning; 1 tsp ground corriander; 2 qt beef stock; 1 qt water; 2 limes, juiced

By Jeanne Benavidez
@jeanneben

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:

7 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

1 - 2 lb

beef shank
1 c

flour
1/4 c

canola oil
1/2 tsp

salt
1/2 tsp

pepper
1 can(s)

(28 oz) diced tomatoes
2 large

potatoes, cubed
1 medium

onion, chopped
3

carrots, sliced into 1/2 inch rounds
3

ribs celery, cut into 1/2 inch pieces
2

ears corn on the cob, cut into 1 1/2 inch pieces
1/2 medium

head cabbage, cut into 4 or 5 wedges
1 Tbsp

garlic, chopped
1/4 c

cilantro, finely diced
1 tsp

garlic salt
1 tsp

ground cumin
1 Tbsp

tony chachere's creole seasoning
1 tsp

ground corriander
2 qt

beef stock
1 qt

water
2

limes, juiced
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How to Make Caldo De Res (Beef Soup)

Step-by-Step

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.