Traditional Caldo de Res

It takes 20 minutes to prepare.

Two hours are needed for cooking.

Two hours and twenty minutes in total.

Level of Ability: Simple

6 servings

Ingredients

1. Two pounds of bone-in beef shank (you can use beef short ribs instead)
2. Twelve cups of water
3. One medium onion, cut into quarters
4. Four peeled garlic cloves
5. To taste, add salt and pepper.
6. Cut two corn ears into thirds.
7. Peel and chop three medium carrots into pieces.
8. Three medium potatoes, quartered and peeled
9. One zucchini, chopped into big pieces
10. Cut half a small cabbage into big slices.
11. 1/4 cup of freshly chopped cilantro, if desired

To Serve:

1. slices of lime
2. Fresh cilantro, chopped
3. Diced onion
4. Warm tortillas made of corn

Directions

Get the beef and broth ready.

• Add the beef shank, water, garlic, onion, salt, and pepper to a large pot. Place over medium-high heat and bring to a boil.
• Reduce the heat to low, cover, and simmer until the beef is soft and the broth is delicious, 1 1/2 to 2 hours. Skim off any froth that floats to the surface.

Include the vegetables:

• Simmer the potatoes, carrots, and corn in the pot for 15 to 20 minutes, or until they begin to soften.
• Next, add the cabbage and zucchini. Cook for ten to fifteen more minutes, or until all the vegetables are soft.

Modify the seasoning:

• As necessary, add salt and pepper to taste and adjust the seasoning. If preferred, add chopped cilantro to the stew for additional flavor.

Serve the Res Caldo:

• Make sure there is a fair balance of beef, bone, and veggies in each serving when you ladle the soup into big bowls.
• Warm corn tortillas, sliced onion, lime wedges, and fresh cilantro should be served alongside.