Tuesday, January 8, 2013

Caldo de Res (Mex Beef Soup)

1lb beef shank (or a cut of beef that you would like I sometimes use  beef short ribs ) any type of beef that has bones it is up to you
3 garlic cloves
1 onion quartered
1 tomato diced
2 corn on the cob chopped in three pieces each
1 small head of cabbage quartered
3 potatoes cut in half
1 bunch of cilantro chopped
3 carrots chopped in 3 pieces each or sliced
2 beef bullion cubes or 2 cups  beef broth
1/2 tsp cumin
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp salt
Three limes

Farberware Classic Series 8-Qt. Stockpot (Google Affiliate Ad)

In a large pot combine Beef ,onion and garlic ..with 2tbls oil brown until onions are tender  pour in water to cover bones over about 1/2 an inch ..simmer for 1 hour then add  , tomato ,corn,cabbage , carrots , potatoes ,3/4 cilantro,cumin ,beef bullion, salt,pepper add abiut 2 cups if water or beef broth ..stir well simmer for 1 1/2 hours on low heat covered then uncover pot and simmer for one more 1/2 with lid off.
Squeeze lime to taste add remaining cilantro
Season with lime,salt and pepper to taste in bowl


Marissa said...

Yummo! :) what time is dinner?...looks delicious I actually made enchiladas de mole and the sauce was too thick..It needed more broth : / I love caldo de Rez perfect for this weather...thanks for sharing!

Sylvia Barrera-Hackbarth said...

the caldo was awesome for this cold rainy weather we are having right now

victoria hernandez said...

Do you have to add tomatoes

Sylvia Barrera-Hackbarth said...

No Victoria you do not have to add tomatoes , sry for the late response . I never received a notification that you had asked this question.

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