Ingredients
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1 medium white onion, finely diced
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1 cup chopped onion, for garnish
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1 tablespoon salt
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1 tablespoon pepper
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12 ounces beef stock
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12 ounces stewed tomatoes
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4 ears corn
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4 baking potatoes, unpeeled
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2 chayotes (may substitute zucchini)
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6 carrots
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1/4 cup chopped cilantro, plus extra for garnish
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water
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1 head cabbage
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sliced jalapeno, for garnish
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1 limes or 1 lemon, cut into wedges
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corn tortilla, for garnish
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2 lbs beef shank, bone-in
Instructions
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tenderâ€.
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- 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.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.