HEARTY CALDO DE RES (MEXICAN BEEF SOUP)

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Hearty Caldo de Res (Mexican Beef Soup) image

Step-by-step way to make this soup and it tastes really good too. Serve with lemon wedges, lime wedges, jalapenos, and/or torts.

Provided by SHYshorty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 3h10m

Yield 6

Number Of Ingredients 15

1 pound bone-in beef shanks
1 pound boneless beef shanks
1 pound beef oxtail, cut into pieces
1 large onion, chopped
2 cups beef broth
2 large tomatoes, chopped
salt and ground black pepper to taste
4 large potatoes, cut into chunks
1 yuca root - peeled, halved, and sliced
4 ears corn, cut into chunks
2 large carrots, cut into chunks
water to cover
2 cups chopped fresh cilantro
1 head cabbage, cut into chunks
5 zucchini, cut into chunks

Steps:

  • Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.
  • Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.
  • Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.
  • Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.

Nutrition Facts : Calories 720.2 calories, Carbohydrate 102.6 g, Cholesterol 94.4 mg, Fat 16.7 g, Fiber 16.5 g, Protein 45.6 g, SaturatedFat 6.3 g, Sodium 511.8 mg, Sugar 16.9 g

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