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Per serving
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- 1
Get the pot going
Rinse the beef shank and drop it into your biggest soup pot. Add the chopped onion, tomatillos, tomatoes, and garlic, then the kosher salt, cumin, Mexican oregano, bay leaves, and black pepper. Pour in the 12 cups water. Bring it up to a boil, then knock the heat down to low.
- 2
Skim and simmer low
Skim off the foam that rises to the top, cover, and let it simmer gently for about 2 hours, until the beef is fall-off-the-bone tender. Fish out the bones, pull the meat into big chunks, and drop it back into the pot. If you want a crystal-clear broth you can strain it first, but honestly I never bother.
- 3
Add the hearty veg
Cut the celery into big chunks and peel and chunk the carrots and potatoes. Add them all to the pot and simmer for about 20 minutes, until they are just fork-tender.
- 4
Finish with the quick-cookers
Cut the corn into bite-sized rounds and the zucchini into big chunks. Add the corn, trimmed green beans, and zucchini and cook just 5 more minutes so everything stays tender, not mushy. Taste and add more salt until the broth really sings.
- 5
Serve it loaded
Ladle into big bowls and pile on lime wedges, hot sauce, and pickled jalapenos. Warm corn tortillas on the side are non-negotiable.
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Caldo de Res (Mexican Beef and Vegetable Soup)
Created by: TacoEveryDay
Ingredients
- 4 lb bone-in beef shank
- 1 white onion
- 3 tomatillos
- 2 tomatoes
- 2 garlic
- 1 tbsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 bay leaves
- 1/2 tsp black pepper
- 12 cup water
- 4 celery
- 3 carrots
- 2 Yukon gold potatoes
- 3 sweet corn
- 1/2 lb green beans
- 3 zucchini
- lime
- corn tortillas
Instructions
- Get the pot goingRinse the beef shank and drop it into your biggest soup pot. Add the chopped onion, tomatillos, tomatoes, and garlic, then the kosher salt, cumin, Mexican oregano, bay leaves, and black pepper. Pour in the 12 cups water. Bring it up to a boil, then knock the heat down to low.
- Skim and simmer lowSkim off the foam that rises to the top, cover, and let it simmer gently for about 2 hours, until the beef is fall-off-the-bone tender. Fish out the bones, pull the meat into big chunks, and drop it back into the pot. If you want a crystal-clear broth you can strain it first, but honestly I never bother.
- Add the hearty vegCut the celery into big chunks and peel and chunk the carrots and potatoes. Add them all to the pot and simmer for about 20 minutes, until they are just fork-tender.
- Finish with the quick-cookersCut the corn into bite-sized rounds and the zucchini into big chunks. Add the corn, trimmed green beans, and zucchini and cook just 5 more minutes so everything stays tender, not mushy. Taste and add more salt until the broth really sings.
- Serve it loadedLadle into big bowls and pile on lime wedges, hot sauce, and pickled jalapenos. Warm corn tortillas on the side are non-negotiable.