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My review
Caldo de Res (Mexican Beef Soup)
4
LKONIS
"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."
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Ingredients
2 h 30 m servings 234Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 210290 Ratings
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Most helpful positive review
3/3/2008
I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the s...
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3/3/2008
I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the s...
12/24/2006
And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels...
9/3/2005
MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOE...
12/12/2007
I LOVE THIS DISH. I ADD GARLIC AND COMINO TO MINE. I ALSO ADD KNOR CONSOMATE FOR A GREATER TASTE. I ALSO ADD ZUCHINI SQUASH TO MINE AT THE END. I MAKE A PAN OF MEXICAN RICE FOR A MORE AUTHENTIC ...
4/27/2007
Growing up in a large Mexican family in Texas, this was the "Sunday" soup of my childhood. My grandmother made this every Sunday for the family. We ate it with warm corn tortillas, sliced avac...
4/8/2008
The butcher recommended beef ribs which turned out amazingly moist and flavorful. This recipe is delicious. Will be making it again and freezing some this time.
1/25/2008
My husband is mexican and he thought this tasted just like his mom's (big compliment)! This is a definite saver. This type of soup is really good with chicken and fish also (just change the stoc...
10/13/2007
Great recipe, I live in Chicago where we have an abundance of great Mexican restaurants, and my pals all think this is the best they've ever had! I used the beef shank bone, but also added 1lb ...
6/23/2009
This is wonderful my husband and his family are from Guadalajara, Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!