Mexican cuisine · Soups & Stews

Caldo de Res

Clear beef broth with shank, corn on the cob and plenty of vegetables — Mexico's Sunday soup in a single bowl.

Ingredients · for 6 servings

• 1 kg beef shank, bone-in
• 2 corn cobs
• 1 chayote (or 1 zucchini)
• 3 carrots
• 3 potatoes
• 1/4 white cabbage
• 1 white onion
• 3 garlic cloves
• 2.5 litres water
• 100 g long-grain rice
• Salt, pepper
• 1 bunch cilantro and 2 limes

Instructions

1. Put the beef shank in a large pot, cover with 2.5 litres of cold water, add the halved onion and garlic, and bring slowly to a boil.
2. Carefully skim off the rising foam and let the meat simmer, covered, over low heat for 90 min., until it comes away from the bone.
3. Cut the corn cobs into thick rounds and the carrots into chunks, and simmer in the broth for 15 min.
4. Dice the potatoes and chayote, add them, and cook for another 12 min., until everything is tender but not falling apart.
5. Cut the cabbage into wide strips, add and simmer for just 5 min., and season the broth with salt and pepper.
6. Cook the rice separately and serve the soup with a spoonful of rice, chopped cilantro and lime wedges.