Caldo de Res

Caldo de Res Recipe
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.

Yield:

8 servings (serving size: 2 cups soup, 2 ounces beef)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

L&J Cafe, El Paso, Texas,

Cooking Light

March 2000
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