Caldo De Res (Mexican Beef Soup)
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Beef (shank, with bone)1 tbsp
Vegetable Oil2 tsps
Salt2 tsps
Ground Black Pepper1 cup
Onion (finely chopped)3 cups
Beef Broth4 cups
Water2 medium
Carrot (coarsely chopped)1 cup
Cilantro (chopped fresh)Directions:
1
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones
2
Heat a heavy soup pot over medium-high heat until very hot
3
Add the oil, tilting the pan to coat the bottom
4
Add the meat and bones, and season with salt and pepper
5
Cook and stir until thoroughly browned
6
Add 1 onion, and cook until onion is also lightly browned
7
Stir in the tomatoes and broth
8
The liquid should cover the bones by 1/2 inch
9
If not, add enough water to compensate
10
Reduce heat to low, and simmer for 1 hour with the lid on loosely
11
If meat is not tender, continue cooking for another 10 minutes or so
12
Pour in the water, and return to a simmer
13
Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote
14
Simmer until vegetables are tender
15
Push the cabbage wedges into the soup, and cook for about 10 more minutes
16
Ladle soup into large bowls, including meat vegetables and bones
17
Garnish with jalapenos, minced onion, and additional cilantro
18
Squeeze lime juice over all, and serve with radishes