| Total: | 2 hr |
| Prep: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds beef shank, bone-in
- 1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish
- 1 tablespoon salt
- 1 tablespoon pepper
- 12 ounces beef stock
- 12 ounces stewed tomatoes
- 4 ears corn
- 4 baking potatoes, like russets, unpeeled
- 2 chayote, zucchini may be substituted
- 6 carrots, peeled
- 1/4 cup chopped cilantro, plus more, for garnish
- Water, to cover
- 1 head cabbage
- 1 lime or lemon, cut into wedges
- Corn tortillas, for garnish
- Sliced jalapenos, for garnish
Instructions
- Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is “spoon tender.”
- Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 489 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 12 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 59 mg |
| Sodium | 1527 mg |
| Serving Size | 1 of 6 servings |
| Calories | 489 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 12 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 59 mg |
| Sodium | 1527 mg |
Reviews
I’ve used this recipe ~20 times over several years. Here are the modifications I make.
I use beef short ribs with bone in instead of beef shanks.
2 teaspoons of salt and pepper instead of 1 tablespoon (3 teaspoons) and then let people add more if they want.
I add green beans.
I use 18 oz of beef stock/broth instead of just 12 oz (otherwise, broth relies too much on salt and pepper for flavoring).
Del Monte makes a Mexican recipe for stewed tomatoes with Jalapeño, Garlic & Cumin. I use this instead of typical/traditional stewed tomatoes with Italian spices or one without spices.
2-3 ears of corn instead of 4.
Small golden potatoes instead of 4 large baking potatoes.
Vegetables need more time to cook. Cooking before cabbage should take 30 mins instead of 20. And after cabbage should be 20 instead of 10.
This recipe is delicious. My mom would make this for us after quarter barrel parties. She put a whole jalapeño, not chopped up, in the pot. Then removed it before serving. Always amazed me at how it cured hangovers.
Turned out good. I simmered the meat for 1hr and 15 minutes rather than 1hr like the recipe says to make the meat more tender and it worked perfectly. 4 ears of corn is a bit much, so I would suggest 2 or 3 max. The amount of salt and pepper (especially pepper) is somewhat overbearing. I would change it to 1.5 tsp of pepper and 1.5-2.0 tsp of salt – if this is not enough, your guests can season to their liking, but me and my girlfriend agree that it is way too spicy with the recommended amounts.
I LOVE THIS SOUP! When I am sick this is the soup I crave. Sometimes I cant find corn on the cob so I just use frozen corn. I add a jalapeno with the seeds removed and use half the pepper.
This is a fantastic soup and this recipe deserves top marks for being clear, easy and so amenable. Made mine with yuca/cassava instead of potatoes. Most beef cuts with the bone in work just fine, I’ve had it with shank in the past, but used beef plate short ribs/soup cuts and it was delicious.
this is all perfect ingredients…only thing I modified, are the times…I am Mexican and have eaten this many times so I know how soft this should be….simmering the meat…about 2.5 hrs….40 minutes after you add the vegetables…then about 20 minutes more after adding the cabbage…..this is how I make it, it is one of many ways….it is a perfect “puchero” or “caldo de res” or “beef soup”…different names, same thing!….times all depend in how fast you get the meat and vegetables really soft but not mushy…
Tasty? VERY GOOD! but some modifications i made…i used small red potatoes, added garbanzo beans, and served with a side of mexican rice. (my grandma is from mexico and she served it this way) but this recipe is GREAT!
This soup is sooooo good! Instead of using meat on the bone I used pre-cut stew meat from my butcher but then add caldo de res powder to make up for the bone marrow flavor. I also use the Rotelle tomatoes with green chilies instead of the stewed tomatoes.
I tried this recipe today, my opinion, very good, HOWEVER, too much pepper, couldn’t give it to my kids. I suggest 1/2 the pepper (at least) so its edible for all, otherwise, its good. I’m hoping this will help someone who wants to make it, you can always add pepper/jalapenos/serrano if its not spicy enough.
This recipe was fantastic, I would not change a thing. It reminded me of my childhood in Texas.