Soups & Broths
Caldo de Res (Nourishing Mexican Beef Soup)
Slow-simmered beef shank with corn, carrots and chayote, served with lime.
Method
- 1
In a large stockpot, cover beef shank with cold water and bring to a boil. Skim off any foam that rises to the top during the first 10 minutes.
- 2
Add the onion, garlic, cilantro, and sea salt. Reduce heat to low, cover, and gently simmer for 1.5 to 2 hours until the beef is tender.
- 3
Remove the onion and cilantro bunch. Add the corn and carrots; cook for 15 minutes.
- 4
Add the chayote/zucchini. Simmer for an additional 15 to 20 minutes until all vegetables are bite-sized tender.
- 5
Adjust sea salt to taste and serve hot with fresh lime wedges and cilantro.
More like this
Questions & Discussion
Have a question about this recipe, an ingredient, or a substitution? Leave it below and I'll do my best to help.
No questions yet — yours can be the first.