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Per serving
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- 1
Get the broth going
Grab a big pot or Dutch oven and add the 12 cups water, the bone-in beef shank, 4 whole garlic cloves, the bay leaves, and the salt. Bring it to a boil, then cover, drop the heat to a low simmer, and let it go 1 1/2 to 2 hours until the meat is fork-tender. This is the part that tastes like it took all day — because the marrow in that bone is doing all the work.
- 2
Skim it clean
As it simmers, skim off and toss any white or brown foam that rises to the top. Once the meat is tender, fish out the bay leaves and garlic cloves and discard them, then move the beef shank to a bowl and let it cool a few minutes.
- 3
Pile in the veggies
Slice the carrots into thick coins, halve the ears of corn, cut the potatoes into eighths, chop the zucchini into thick chunks, and cut the cabbage into big chunks. Add all of it to the pot along with a handful of cilantro and the tomato paste. Stir until the tomato paste dissolves, bring back to a boil, then simmer 15 to 20 minutes until everything is tender.
- 4
Shred the beef back in
While the veggies cook, pull the bones and any tough sinewy bits off the shank and toss them. Cut the tender meat into bite-sized chunks and stir it back into the pot once the vegetables are done.
- 5
Taste and serve
Give it a taste and add more salt if it needs it. Ladle into big bowls making sure everybody gets a little of everything, then finish with fresh cilantro, a good squeeze of lime, and as much hot sauce as you can handle.
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Caldo de Res (Mexican Beef Soup)
Created by: TacoEveryDay
Ingredients
- 12 cup water
- 2 1/2 lb beef shank
- 4 garlic
- 2 bay leaves
- 1 tbsp salt
- 4 carrots
- 3 corn
- 2 potatoes
- 2 zucchini
- 1/4 green cabbage
- cilantro
- 2 tbsp tomato paste
- 4 limes
- hot sauce
Instructions
- Get the broth goingGrab a big pot or Dutch oven and add the 12 cups water, the bone-in beef shank, 4 whole garlic cloves, the bay leaves, and the salt. Bring it to a boil, then cover, drop the heat to a low simmer, and let it go 1 1/2 to 2 hours until the meat is fork-tender. This is the part that tastes like it took all day — because the marrow in that bone is doing all the work.
- Skim it cleanAs it simmers, skim off and toss any white or brown foam that rises to the top. Once the meat is tender, fish out the bay leaves and garlic cloves and discard them, then move the beef shank to a bowl and let it cool a few minutes.
- Pile in the veggiesSlice the carrots into thick coins, halve the ears of corn, cut the potatoes into eighths, chop the zucchini into thick chunks, and cut the cabbage into big chunks. Add all of it to the pot along with a handful of cilantro and the tomato paste. Stir until the tomato paste dissolves, bring back to a boil, then simmer 15 to 20 minutes until everything is tender.
- Shred the beef back inWhile the veggies cook, pull the bones and any tough sinewy bits off the shank and toss them. Cut the tender meat into bite-sized chunks and stir it back into the pot once the vegetables are done.
- Taste and serveGive it a taste and add more salt if it needs it. Ladle into big bowls making sure everybody gets a little of everything, then finish with fresh cilantro, a good squeeze of lime, and as much hot sauce as you can handle.