Comforting Caldo De Res Recipe

Caldo de res, a beloved Mexican beef soup, is more than a meal—it's a comforting experience. This hearty soup originated in Mexican cuisine and warms the body and spirit.

Ingredient

– 6 ½ cups water, divided – 1 pound bone-in beef shank – 5 cloves garlic, smashed – 2 bay leave – 1 ½ teaspoons sea salt – 2 medium carrots, sliced into thick coin – 1 ear of corn, shucked and quartered – 8 baby yellow potatoes, cut in half – ¼ cup cilantro, plus more for serving – 2 teaspoons tomato paste – 1 lime quartered, for serving

Direction

Fill a large Dutch oven or heavy-bottomed pot with 6 cups water, beef shank, garlic, bay leaves, and salt. Boil, cover, simmer under low heat for 1 ½ to 2 hours until meat is cooked.

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Remove the bay leaves, garlic cloves, and white or brown foam from the saucepan.

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The cooked beef shank with the bone should be put in a bowl and left to cool a bit.

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Mix ½ cup water with tomato paste in a small bowl until well blended. Pour it into the pot.

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Cook the carrots, corn, potatoes and cilantro in the saucepan until they are tender.

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Bring the soup to a boil, then lower the heat and simmer for 10-15 minutes until the veggies are soft.

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Discard the meat shank bones and rough bits while the veggies simmer. Return the softened meat to the stew in bite-sized chunks.

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Make sure that each bowl of soup has a little of everything when you serve it.

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For each bowl, add more cilantro, lime juice that has just been squeezed, and a dash of hot sauce.

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also see

also see

Easy Reuben Brats Recipe