Ingredients with Measurements:
- 2 lbs beef shank
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 zucchini, chopped
- 1 ear of corn, cut into 4 pieces
- 1 tomato, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 8 cups water
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the beef shank and enough water to cover it. Bring to a boil and let it simmer for 10 minutes. Drain the water and rinse the beef shank.
2. Add the beef shank back to the pot and add 8 cups of water.
3. Add the onion, garlic, carrots, potatoes, zucchini, corn, tomato, salt, black pepper, cumin, and dried oregano to the pot.
4. Bring to a boil and then reduce the heat to low. Let it simmer for 2-3 hours or until the beef is tender.
5. Remove the beef shank from the pot and shred the meat. Add the shredded meat back to the pot.
6. Serve hot with a lime wedge and fresh cilantro on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 25g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Zucchini can be substituted with yellow squash.
- Corn can be substituted with hominy.
Variations:
- Add chopped cabbage to the pot for a heartier soup.
- Use chicken instead of beef for a lighter version.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Skim any foam or fat that rises to the top of the pot while simmering.
- Add more water if needed to keep the soup from becoming too thick.
- For a spicier soup, add a diced jalapeno pepper.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 3 months.
Reheating instructions:
- Reheat on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with a lime wedge and fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Warm tortillas
- Mexican rice
- Refried beans
Suggested side dishes:
- Avocado salad
- Chips and salsa
- Guacamole
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
- Caldo de Res is a traditional Mexican beef soup that is often served during celebrations and holidays.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with warm tortillas and a side of Mexican rice.
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Region: Mexican