Servings: Serves 4 to 6 people
2 lbs beef shank, bone-in
1 medium-sized white onion,
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 chayote (may substitute zucchini)
6 carrots, peeled
1/4 cup chopped cilantro,
plus extra for garnish
1 head cabbage
1 lime or lemon, cut into wedges
corn tortillas, for garnish
sliced jalapenos, for garnish
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, and then simmer just below the boiling point for about one hour, until the beef is "spoon tender."
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 1/4 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 1/2 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 corn tortillas.
Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
Note: Recipe courtesy of Elex Sanchez.