Caldo De Res Recipe

Soup Preparation

1. 1

   Prepare the Broth

   In a large pot, combine the beef shank and water. Bring to a boil over high heat. Skim off any foam that forms on the surface.

2. 2

   Add Vegetables

   Add the carrots, potatoes, zucchini, corn, celery, garlic, salt, black pepper, cumin, and bay leaves to the pot. Reduce heat to medium-low and simmer for about 1.5 to 2 hours, until the beef is tender.

3. 3

   Finish the Soup

   Once the beef is cooked, remove it from the pot, shred the meat, and return it to the soup. Discard the bones and bay leaves. Adjust seasoning if necessary.

4. 4

   Serve

   Serve the caldo de res hot, garnished with diced onions, chopped cilantro, and lime wedges. Accompany with warm tortillas and rice on the side.