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Caldo de Res (Beef Soup) 22, Native American

Here's how you make Caldo de Res (Beef Soup) 22, Native American
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  • Servings: 8
  • Prep: 20m
  • Cook: 3h
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons oil (vegetable oil)
  • 2 pounds beef shank (with bones, meat cut off the bones into stew-size pieces use venison same way)
  • 1 teaspoon salt, to taste
  • 1 teaspoon freshly ground black pepper, to taste
  • 1 (8 ounce) yellow onion coarsely chopped
  • 4 cloves garlic, minced
  • 1 large (7 ounce) tomato, chopped,
  • 1 teaspoon cumin
  • 3 cups beef stock
  • 4 cups water
  • 3 whole (1 1/4 pounds) potatoes, coarsely chopped
  • 3 whole (9 ounces) carrots, coarsely chopped
  • 1 cup green string beans (halved)
  • 2 chayote (peeled and coarsely chopped)
  • 2 corn ears (shucked and cut into thirds)
  • 1 cup cilantro, chopped
  • 2 whole (14 ounces) zucchini, coarsely chopped
  • 1/2 head (2 pounds) cabbage, chopped
  • Garnish
  • 3 Limes, quartered
  • 4 Radishes, quartered
  • 2 JalapeƱo Chile Peppers, minced,
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.

  • Step 2: When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.

  • Step 3: Add the beef stock and enough water to cover the meat and bones by about 2 inches.

  • Step 4: Reduce heat to low, Cover, and simmer about 2 hours.

  • Step 5: Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.about 1 more hour

  • Step 6: Add the zucchini and cabbage and simmer another 10 minutes or until tender.

  • Step 7: Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.


We hope you enjoy this recipe!

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