Mexican Beef Vegetable Soupcaldo Mexicano De Res Y Vegetales Recipes

CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone.
• Sauté the beef chunks with the chopped onions, salt, and pepper.
• After the beef is browned, add the beef stock and the stewed tomatoes.
• Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
• Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• Add the vegetables to the soup.
• Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes.
• Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl contains chunks of all the vegetables.
• Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
• Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. 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.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.