Caldo De Res (a Mexican Beef -vegetable Soup)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 lbs beef shank, bone-in
• 1 medium onion, finely diced
• 1 cup chopped onion, for garnish
• 1 tablespoon salt
• 1 tablespoon pepper
• 12 ounces beef stock
• 12 ounces stewed tomatoes
• 4 ears corn
• 4 baking potatoes, unpeeled
• 2 chayotes (may substitute zucchini)
• 6 carrots
• 1/4 cup chopped cilantro, plus extra for garnish
• water
• 1 head cabbage
• 1 limes or 1 lemon, cut into wedges
• corn tortilla, for garnish
• sliced jalapeno, for garnish

Recipe

• 1 chop the beef shank into large chunks, keeping some attached to the bone.
• 2 sauté the beef chunks with the chopped onions, salt, and pepper.
• 3 after the beef is browned, add the beef stock and the stewed tomatoes.
• 4 bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tenderâ€?.
• 5 wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• 6 cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• 7 add the vegetables to the soup.
• 8 chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• 9 reduce the heat to medium and simmer for 20 minutes.
• 10 cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• 11 wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• 12 serve, making sure each bowl contains chunks of all the vegetables.
• 13 garnish with a squeeze of lemon or lime. serve with heated tortillas.
• 14 caldo de res is accompanied by chopped sides of onion and cilantro which may be added according to taste.