CALDO DE RES (BEEF SOUP)

Caldo de Res (Beef Soup) image

Provided by Jeanne Benavidez

Time 2h

Number Of Ingredients 22

1 - 2 lb beef shank
1 c flour
salt and pepper, to season meat
1/4 c canola oil
1 can(s) diced tomatoes
2 large potatoes, diced
1 onion, chopped
2 Tbsp chopped garlic
3 carrots, cut into 1 inch pieces
3 ribs celery, cut into 1 inch pieces
2 ears corn, cut into 3 or 4 pieces each
2 zuchini squash, cut into 1/2 inch slices
1/2 large head of cabbage, cut into large pieces
lime quarters for garnish
SOUP SPICES:
6 Tbsp chopped cilantro
1 Tbsp garlic salt
1 tsp ground cumin
1 tsp ground corriander
2 qt beef stock
1 tsp oregano, dried, crushed
1 tsp tony chachere's creole seasoning

Steps:

1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2. Dredge meat in flour, salt and pepper.
3. Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
4. When the meat is browned, add the onion, garlic and tomato and cook about 5 minutes.
5. Add the beef stock and enough water to cover the meat and bones by about 2 inches. Add soup spices and stir will. Reduce heat to low, Cover, and simmer about 1 hour, or until meat is tender.
6. Add any remaining water, the potatoes, carrots and corn; simmer until vegetables are tender.
7. Add the zucchini and cabbage and simmer another 10 minutes or until tender.