Caldo de Res made with beef shanks, potatoes, corn, and vegetables. This Mexican beef soup is hearty, delicious and the perfect comfort food!
Course Main Entree, Soup
Prep Time 10minutes
Cook Time 2hours30minutes
Total Time 2hours40minutes
2poundsbone-in beef shanks
1large onion, peeled and quartered
3clovesgarlic, peeled and pounded
salt to taste
4corn, shucked and halved
4large red potatoes, quartered
2large carrot, peeled and cut into 2-inch cubes
4Mexican squash, ends trimmed and cut into 2- chunks
8green beans, ends trimmed and halved
1/2head cabbage, quartered
1/2bunchcilantro, stems trimmed and coarsely chopped
limes, cut into wedges
Wash meat to remove any blood or impurities.
In a deep pot, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves, and salt to taste.
Over medium heat, bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat tender. Add more water as needed during cooking to maintain about 8 to 10 cups.
Add corn and cook for about 4 to 5 minutes.
Add potatoes and carrots and cook for about 4 to 5 minutes.
Add zucchini and green beans and cook for about 2 to 3 minutes.
Add cabbage and continue to cook for another 2 to 3 minutes or until vegetables are tender.
Add cilantro. Adjust seasonings if needed.
Ladle into serving bowls and top with additional cilantro, drizzle with lime juice and hot sauce to taste. Serve hot.