Friday, 19 October 2012

Caldo de Res(Mexican)


1. 2 pounds beef shank, with bone

2. 1 potato, quartered (optional)

3. 1 tablespoon vegetable oil

4. 2 ears corn, husked and cut into thirds

5. 2 teaspoons salt

6. 2 chayotes, quartered (optional)

7. 2 teaspoons ground black pepper

8. 1 medium head cabbage, cored and cut into wedges

9. 1 onion, chopped

10. 1 (14.5 ounce) can diced tomatoes
11. 1/4 cup sliced pickled jalapenos

12. 3 cups beef broth

13. 1/4 cup finely chopped onion

14. 4 cups water

15. 1 cup chopped fresh cilantro

16. 2 medium carrot, coarsely chopped

17. 2 limes, cut into wedges

18. 1/4 cup chopped fresh cilantro

19. 4 radishes, quartered


1.                                At first we have to cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

2.                                Then we heat a heavy soup pot over medium-high heat until very hot. By adding some oil, tilting the pan to coat the bottom. After that add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

3.                                The third step is added 1 onion and cook until onion is also lightly browned. Stir in the tomatoes and broth. Remember that 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.

4.                                Pour in the water, and return to a simmer. Then we have to add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stirs in the potato, corn and chayote. Simmer until vegetables are tender. After that push the cabbage wedges into the soup, and cook for about 10 more minutes.

5.                                Lastly, we have to ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. By Squeezing the lime juice over all we can serve with radishes.


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