Caldo de Res (Mexican Beef Soup)

Name: Caldo de Res (Mexican Beef Soup)
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 710 milliliters beef broth; 907 grams beef shank, with bone; 1 medium head cabbage, cored and cut into wedges; 411 grams diced tomatoes; 2 mediums carrot, coarsely chopped; 2 ears corn, husked and cut into thirds; 59 milliliters chopped fresh cilantro; 237 milliliters chopped fresh cilantro; 2 teaspoons ground black pepper; 2 limes, cut into wedges; 59 milliliters finely chopped onion; 1 onion, chopped; 59 milliliters sliced pickled jalapenos; 1 potato, quartered (optional); 4 radishes, quartered; 2 teaspoons salt; 1 Tbsp vegetable oil; 946 milliliters water

Need a gluten free and dairy free main course? Caldo de Res (Mexican Beef Soup) could be an excellent recipe to try. This recipe serves 8. One serving contains 421 calories, 40g of protein, and 11g of fat. It is perfect for Autumn. This recipe is typical of Mexican cuisine. If you have carrot, limes, ground pepper, and a few other ingredients on hand, you can make it. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Ingredients you will need

Beef Bone

Meat

Heat a heavy soup pot over medium-high heat until very hot.

Ingredients you will need

Soup

Equipment you will use

Pot

Add the oil, tilting the pan to coat the bottom.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Ingredients you will need

Salt And Pepper

Meat

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.

Ingredients you will need

Tomato

Broth

Onion

Water

Meat

Pour in the water, and return to a simmer.

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Water

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.

Ingredients you will need

Vegetable

Cilantro

Cabbage

Chayote

Carrot

Potato

Corn

Soup

Ladle soup into large bowls, including meat vegetables and bones.

Ingredients you will need

Vegetable

Meat

Soup

Equipment you will use

Bowl

Ladle

Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Ingredients you will need

Lime Juice

Jalapeno Pepper

Cilantro

Radish

Onion

Equipment

Ingredients

Servings:

710milliliters

beef broth 907grams

beef shank, with bone 1medium head

cabbage, cored and cut into wedges 411grams

diced tomatoes 2mediums

carrot, coarsely chopped 2

ears corn, husked and cut into thirds 59milliliters

chopped fresh cilantro 237milliliters

chopped fresh cilantro 2teaspoons

ground black pepper 2

limes, cut into wedges 59milliliters

finely chopped onion 1

onion, chopped 59milliliters

sliced pickled jalapenos 1

potato, quartered (optional)4

radishes, quartered 2teaspoons

salt 1Tbsp

vegetable oil 946milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.