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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter. Ingredients:
1 (2-pound) beef shank |
12 cups water |
4 cups coarsely chopped green cabbage (about 10 1/2 ounces) |
3 cups (1/2-inch-thick) slices zucchini |
2 cups vertically sliced onion |
1 cup (1/2-inch-thick) slices celery |
5 medium carrots, halved lengthwise and cut into 1-inch pieces |
5 garlic cloves, crushed |
3 chicken-flavored bouillon cubes |
lime wedges |
chopped fresh cilantro |
Directions:
1. Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.
2. While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.
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