Caldo de Res
Ingredients
For the stock:
- 4 pounds (3.5 kg) bone-in beef shank
- 1 whole onion, peeled
- 2 whole tomatoes
- 1 whole head garlic
- 2 whole serrano chiles
- Salt and pepper to taste
For the caldo:
- 1−2 cloves garlic, peeled and minced
- Pinch of ground cumin
- 1 teaspoon (2 g) ground black pepper
- 3 tomatoes, cored, seeded and peeled
Fresh soup vegetables:
- 3 whole serrano chiles
- 4 carrots, chopped
- 3 ribs celery, chopped
- 8 new potatoes, halved
- ½ head cabbage, sliced
- 3 ears corn, cut into 3 pieces each
- 1 pound (454 g) tatume squash or zucchini, chopped
- Lime wedges, for garnish
Instructions
To make the stock:
- Place beef, onion, tomatoes, garlic, chiles and salt in a 6-quart (6 l) stockpot.
- Fill the pot with water. Bring to a boil, lower the heat, cover and simmer for about 3 hours. Skim foam off of the surface. If the broth seems too reduced, add more water, 1 quart (1 l).
- Remove beef. Cut meat off bone and into bite-sized pieces. Strain out stock vegetables and discard. Return bones and meat to the pot.
To finish the caldo:
- Add the garlic, cumin and black pepper to stockpot.
- In a blender, purée tomatoes, with a little beef broth. Add to the stockpot.
- Add fresh vegetables and simmer for 10 to 15 minutes.
- Serve the caldo in big bowls with plenty of lime wedges on the side, for garnish.
Notes
After the stock is boiled, the vegetables must be strained out and discarded.
Beef shank is loaded with sinew, collagen and flavor, all of which melt into a velvety beef flavor after several hours. So save the beef and the stock.
Once you have made the stock, you may cool it down and store it for several days in the refrigerator. It’s convenient to make the broth in advance and have it ready.
The most traditional vegetables for caldo de res are corn on the cob, in small pieces; cabbage, celery, carrots, squash and potatoes, in chunks; and a chile, whole, thrown in for flavor.
