This Caldo de Res is delicious, nutritious, & comforting on a cold fall or winter evening. If you've never had it before, it's probably one of the more classic Mexican beef soups that's loaded with tons of vegetables. Read on for the recipe, but keep in mind it's very customizable. You can leave out or add different vegetables, change the amounts, etc.
Caldo de Res
2 1/2 pounds of beef shank
additional soup bones and/or beef chuck cut into large pieces
1 medium onion, coarsely chopped
1 head of garlic, leave whole but score bottom
2 ears of corn, cut in fourths
2 carrots, cut in 1" pieces at an angle
2 stalks of celery, chopped
2 calabazas (Mexican squash), chopped
4 potatoes, cut in large cubes
1/2 head of cabbage, cut in large pieces
a small bunch of cilantro
salt & pepper to taste
2 tsp. cumin
2 tsp. tomato bouillon
*serve with salsa, fresh lime, and corn tortillas
Rinse meat thoroughly with clean water. Place in large 10 quart pot and completely cover with water. Set stovetop to medium high and let it come to a boil. Skim frothy residue that forms on top and remove, ensuring broth stays as clear as possible. Let meat cook for a minimum of 1 hour but up to an hour and a half. Add in onion, garlic, salt, pepper, tomato bouillon and cumin and stir until seasonings are dissolved into broth. Add in corn, celery and carrots. Cover with lid and let it cook 30 minutes. Remove garlic head. Add in calabazas, potatoes and cabbage. (Broth should cover all the ingredients, so if there's not enough liquid, add additional boiling water.) Place cilantro on top, Cover with lid and let it cook an additional 10-20 minutes until remaining ingredients are cooked tender. Serve caldo with hot salsa, fresh lime and corn tortillas
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*All music in this video used with rights from Storyblocks:
1:58 "Latin Hippy Party" - Music Design by Jason Inc.
4:17 "Colombian of Latin Music"