Caldo De Res

Here’s what you’ll need to make this caldo de res recipe: 

• For the soup: bone-in beef shanks, vegetable oil, salt and pepper, onion, beef broth, diced tomatoes, water, carrots, cilantro, chayotes, corn, potatoes, and cabbage
• To garnish: cilantro, pickled jalapenos, finely chopped onion, lime wedges, and quartered radishes

Soup:

• 2 pounds beef shank, with bone

   

• 1 tablespoon vegetable oil

   

• 2 teaspoons salt

   

• 2 teaspoons ground black pepper

   

• 1 onion, chopped

   

• 3 cups beef broth

   

• 1 (14.5 ounce) can diced tomatoes

   

• 4 cups water

   

• 2 medium carrot, coarsely chopped

   

• ¼ cup chopped fresh cilantro

   

• 2 chayotes, quartered (Optional)

   

• 2 ears corn, husked and cut into thirds

   

• 1 potato, quartered (Optional)

   

• 1 medium head cabbage, cored and cut into wedges

   

Garnishes:

• 1 cup chopped fresh cilantro

   

• ¼ cup sliced pickled jalapenos

   

• ¼ cup finely chopped onion

   

• 2 limes, cut into wedges

   

• 4 radishes, quartered

   

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. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

    

3. Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

    

4. Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.

    

5. Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.