Caldo de Res (Mexican Beef Soup) Recipe

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Type: Caldo de Res (Mexican Beef Soup) Free Cooking Recipe – Soups

You got to try this!

Ingredients / Directions
2 pounds beef shank
with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion
chopped
1 (14.5 ounce) can diced tomatoes
3 cup(s)s beef broth
4 cup(s)s water
2 medium carrot
coarsely chopped
1/4 cup(s) chopped fresh cilantro
1 potato
quartered (optional)
2 ears corn
husked and cut into thirds
2 chayotes
quartered (optional)
1 medium head cabbage
cored and cut into wedges

1/4 cup(s) sliced pickled jalapenos
1/4 cup(s) finely chopped onion
1 cup(s) chopped fresh cilantro
2 limes
cut into wedges
4 radishes
quartered Cut the meat from the beef bones into about 1/2 inch pieces
leaving some on the bones.
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 1 onion
and cook until onion is also lightly browned. Stir in the tomatoes and broth. the liquid should cover the bones by 1/2 inch. If not
add enough water to compensate. Reduce heat to low
and simmer for 1 hour(s) with the lid on loosely. If meat is not tender
continue cooking for another 10 minutes or so.
Pour in the water
and return to a simmer. Add the carrot and 1/4 cup(s) cilantro
and cook for 10 minutes
then stir in the potato
corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup
and cook for about 10 more minutes.
Ladle soup into large bowls
including meat vegetables and bones. Garnish with jalapenos
minced onion
and additional cilantro. Squeeze lime juice over all
and serve with radishes.

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