Caldo de res
Caldo de res, from above
Non vegMexico

Caldo de res

Beef shank, corn cobs and big chunks of vegetables in clear broth. Sunday lunch in a bowl.

150 minTime
44 gProtein each
mildSpice
Sunday soup2 chapters · 1 min read

Make it your way

Grandma's wayBeef shank, corn on the cob, clear broth.
The original
431kcalsame
44 gproteinsame
7 gfibresame
150minutessame

Caldo de res.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg beef shank, bone in, in chunks
Onion1 large, halved
Garlic4 cloves
Water2.5 litres
Tomato2, blended
Sweet corn kernels (corn kernels)2 corn cobs, in thirds
Carrot2, in big chunks
Potato3 medium, halved
Chayote (choko)1, in wedges
Zucchini (courgette, baby marrow)2, in chunks
Cabbage¼ head, in wedges
Coriander leaves (cilantro)a handful
Jalapeño2 serranos, to serve
Lemon2 limes, in wedges
Saltto taste

Method

5 steps
  1. 1Cover the beef with the water, add half the onion, the garlic and salt, and bring to a simmer. Skim the grey foam for the first 10 minutes.
  2. 2Simmer gently for 1 hour 45 minutes until the beef is tender.
  3. 3Stir in the blended tomato, then add corn, carrot and potato. Simmer 15 minutes.
  4. 4Add chayote, zucchini and cabbage and simmer 10 minutes more. Taste for salt.
  5. 5Serve in deep bowls with chopped onion, coriander, chilli and lime on the side.
Serve it like this

Ladle into deep bowls with a piece of corn standing up, and pass lime, onion, coriander, chilli and warm tortillas around the table.

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Make it a meal

What goes with Caldo de res: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
On the side Salsa roja asada20 min
On the side Frijoles refritos45 min
To drink Agua de jamaica20 min
Something sweet Calabaza en tacha120 min
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