Caldo de Res
How to make Caldo de Res Recipe - This Mexican beef soup is garnished with slices of corn still on the cob for an authentic presentation.
4 SERVINGS
Ingredients:
1 piece Beef shank or chuck
3 Red-skin new potatoes
2 Carrots, peeled, whole
1 Onion, peeled, whole
2 quarts Water, cold
1 Corn on the cob, cleaned, in 1-inch (2.5 cm) slices
1/2teaspoon Thyme
1 Bay leaf
1 Parsley sprig
1 cup Green cabbage, 1 inch (2.5 cm) dice
1/2 cup Zucchini squash, 1-inch (2.5 cm) cubes
To taste Salt and black pepper
1 tablespoon Lime juice
2 tablespoons Cilantro, chopped
Method:
Wash and rinse meat and all whole vegetables. Place in a large pot with the cold water.
Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
Bring to a simmer over low heat; simmer until all ingredients are cooked and tender. As ingredients become tender, remove them from the pot.
Let vegetables cool, and cut into 1-inch (2.5 cm) cubes or bite-size pieces.
Strain the stock and reduce until very flavorful.
Remove the fat and cartilage from the beef. Dice the meat into 1/2-inch (1.2 cm) pieces.
Return the diced meat and chopped vegetables to the broth and bring to a simmer.
Add the zucchini and correct the seasoning. Remove bay leaf.
Add the lime juice and cilantro just before serving.
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| Caldo de Res |
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