Caldo de Res

• servings: 8 servings
• active time: 30 minutes
• total time: 3 hours

Ingredients

12 cups water

2 ½-3 pounds bone-in beef shank

4 cloves garlic

2 bay leaves

1 tablespoon kosher salt

4 medium carrots, (sliced into thick coins)

3 medium ears of corn, (shucked and halved)

2 medium potatoes, (cut into eighths (Idaho, Russet or Yukon Gold)

2 medium zucchini, (cut into thick chunks)

¼ head green cabbage, (cut into chunks)

1 handful cilantro, (plus more for serving)

2 tablespoons tomato paste

4 limes (halved, for serving)

Hot sauce, (for serving)

Directions

In a large pot or Dutch oven, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce the heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is tender.

Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a bowl and set aside to cool slightly.

Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.

While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.

Stir everything together and taste. Season with more salt if necessary.

Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.

Nutrition

• Serving Size: 1 /8th of recipe
• Calories: 275 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 45 mg
• Sodium: 137 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 28 g