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Caldo de Res

Yield 8 servings (serving size: 2 cups soup, 2 ounces beef)
Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter.

Ingredients

  • 1 (2-pound) beef shank
  • 12 cups water
  • 4 cups coarsely chopped green cabbage (about 10 1/2 ounces)
  • 3 cups (1/2-inch-thick) slices zucchini
  • 2 cups vertically sliced onion
  • 1 cup (1/2-inch-thick) slices celery
  • 5 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 5 garlic cloves, crushed
  • 3 chicken-flavored bouillon cubes
  • Lime wedges
  • Chopped fresh cilantro

Nutrition Information

  • calories 173
  • caloriesfromfat 22 %
  • fat 4.2 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 21.4 g
  • carbohydrate 13 g
  • fiber 3.6 g
  • cholesterol 44 mg
  • iron 3 mg
  • sodium 412 mg
  • calcium 73 mg

How to Make It

  1. Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.

  2. While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.