Mexican Beef and Vegetable Soup (Print Version)
# Ingredients:
→ For the Stock
01 -
3 pounds beef shank (or short rib/beef chuck)
02 -
8-10 cups water
03 -
1 large onion, roughly chopped
04 -
2 celery stalks, roughly chopped
05 -
10 cloves garlic, roughly chopped
06 -
5 chile de arbol peppers (optional)
07 -
3 bay leaves
08 -
1 tablespoon black peppercorns
09 -
1 tablespoon salt
→ Vegetables
10 -
3 potatoes, cut into bite-sized pieces
11 -
2 carrots, cut into bite-sized pieces
12 -
2 zucchini, cut into bite-sized pieces
13 -
2 jalapeño peppers, sliced (optional)
14 -
2 ears corn, quartered
15 -
3 medium tomatoes, cut into bite-sized pieces
16 -
¼ head cabbage, chopped
17 -
8 ounces tomato sauce
→ Finishing and Garnish
18 -
Juice from 1 lime
19 -
Red pepper flakes to taste
20 -
Fresh cilantro for garnish
21 -
Hot sauce to serve
22 -
Lime wedges for serving
# Instructions:
01 -
Put your beef, water, and stock vegetables (onion, celery, garlic) in a big pot with the spices. Bring it to a boil, then let it simmer covered for about 2 hours until the meat's tender.
02 -
Take out the beef, shred it, and set aside. Strain your stock and throw away the used vegetables and spices.
03 -
Bring that stock back to a simmer and cook your potatoes and carrots for about 20 minutes.
04 -
Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook about 10 more minutes.
05 -
Put the shredded beef back in, add lime juice, and adjust your seasonings.
06 -
Ladle into bowls and let everyone garnish with red pepper flakes, cilantro, hot sauce, and lime wedges.
# Notes:
01 -
This hearty Mexican beef soup (Caldo de Res) features tender beef and fresh vegetables in a rich, flavorful broth.