Chunks of slow-cooked beef with potato, corn and vegetables make for a traditional rustic Caldo de Res, a simply yet hardy Mexican beef soup.
Caldo de Res
|1-2||lb||Beef shanks (bone-in)|
|½||Onion, white||Roughly chopped|
|1||Potato, russet||Peeled and diced|
1 Add beef, onion, garlic, poblano and bay leaf to a pot and cover with water. Bring to a boil then reduce the heat and simmer, uncovered, for about 2 hrs. Skim the top to keep the broth clear.
2 Add corn and simmer for 10 min. Add potatoes and carrots and cook for 10 min more, then add zucchini and cook for another 5 min. Stir in cabbage and garnish with cilantro.
Serve with corn tortillas and lime wedges.
Yield: 4 servings