Caldo De Res (Beef Soup)
"A good traditional spicy beef soup. Add as much heat to this with peppers as you like."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb beef shank, cubed
- 1 tomatoes, quartered
- 2 potatoes, cubed
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1⁄2 head cabbage, chopped
- 4 cloves garlic, minced
- 6 teaspoons chopped fresh cilantro, divided
- 1⁄4 teaspoon cayenne, to taste (or other peppers to your taste)
- 1 tablespoon salt
- 1⁄4 teaspoon fresh ground pepper, to taste
- water, to cover
- 4 tablespoons fresh lime juice
- 1⁄4 teaspoon ground cumin
directions
- In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
- Add water to cover and stir well.
- Cover and simmer on low for 2 hours.
- Uncover, stir, and simmer for an additional hour uncovered.
- Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
- Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.
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Reviews
-
This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe. -
It was great. The simmer time is critical for tender meat. Tasted just like I remember growing up. My whole family loved it. -
This was pretty good. It easily served 6 people, and could use a little more meat.
Tweaks
-
This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe.
RECIPE SUBMITTED BY
I'm a married man who likes to cook. I love spicy foods but my wife does not, so I've developed ways to be able to make the spicy dishes I like at levels of heat she can handle. I also brew mead and beer.
