Description
Caldo de Res is a delicious Mexican beef soup that combines tender beef shank, hearty vegetables, and a rich, flavorful broth. This traditional dish is nutritious, filling, and customizable to your taste, with options to adjust the spice level. Perfect for family meals or gatherings, this comforting soup is an easy recipe to make and sure to impress.
Ingredients
Beef shank (with bone)
Olive oil
Onion
Garlic
Carrots
Potatoes
Zucchini
Corn
Cilantro
Salt
Black pepper
Bay leaves
Serrano peppers
Water
Lime juice (optional)a
Instructions
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Brown the Beef: Heat olive oil in a large pot over medium heat. Add the beef shank and brown on all sides for about 8-10 minutes.
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Sauté Aromatics: Add chopped onion and minced garlic to the pot, sautéing until fragrant, about 2 minutes.
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Simmer the Broth: Pour in water, add bay leaves, salt, pepper, and serrano peppers. Bring to a boil, then reduce heat to low. Cover and let it simmer for 2-3 hours until the beef is tender and the broth is flavorful.
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Add Vegetables: Add chopped carrots, potatoes, zucchini, and corn. Continue simmering for 30-45 minutes until the vegetables are tender.
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Season and Serve: Adjust seasoning with salt or pepper if needed. Add lime juice for brightness if desired. Garnish with freshly chopped cilantro.
Notes
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Feel free to add vegetables like green beans, cabbage, or chayote.
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Adjust the spice level by controlling the number of serrano peppers used.
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Store leftovers for up to 3 days in the refrigerator or freeze for up to 3 months.
