The long-simmered soup is extremely excellent, and delicious herbs give the matzo balls a rich flavor. The chicken soup can be ready in 45 minutes if you make it in a pressure cooker.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds beef shank, with bone
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 onion, chopped
- 3 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 4 cups water
- 2 medium carrot, coarsely chopped
- ¼ cup chopped fresh cilantro
- 2 chayotes, quartered (Optional)
- 2 ears corn, husked and cut into thirds
- 1 potato, quartered (Optional)
- 1 medium head cabbage, cored and cut into wedges
- 1 cup chopped fresh cilantro
- ¼ cup sliced pickled jalapenos
- ¼ cup finely chopped onion
- 2 limes, cut into wedges
- 4 radishes, quartered
Instructions
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
- Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
- Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
- Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.
- Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 1135 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This was the best when I was sick for a week. I added 2 spoons of minced garlic with the meat and onion. I browned all that together then added cumin, garlic powder, onion powder, salt, pepper, dried thyme, ground oregano, and 3-4 Bay leaves, along with Marjoram. Mixed all that together while it was browning the meat, then I added a can of diced tomatoes with green chilies. Let that cook a little then let it simmer in 32oz of beef broth before following the rest of the recipe
I’m from south AL. I grew up eating beef stew, and still love it. But from the first time I tasted this soup, it became a staple in my home. Now my family always request I make it at our family potlucks!
All depends, where you come from, instead of cilantro use, culantro taste way better, cilantro is just for garnish
I love this recipe but the only thing I changed was to leave out the tomatoes and add extra chopped fresh garlic(About 3-4 cloves). It ruined it for me the first time I made it, but after making it a few times without the tomatoes it comes out so good!! I like to add some Sriracha or a good chunky homemade red salsa, and ofcourse some corn tortillas or Totopos!!
This recipe is the .. made it like 4 tomes already and everyone wad in awe like WOW .. easy simple and extremely flavorful
Hearty! My family loved it
This is a staple in our house.
This was so good! My family loved it! I added Brussels sprouts.
I added the chayote at the end of the cooking and it gave such a great and unique taste. I will make this again soon
There’s a local Mexican restaurant tat makes this on the weekend. Uses beef ribs and shanks. It is fantastic.
Nice and easy to make to eat. And came out great
Easy and delicious, YUMMY! Healthy too!
I’m a been a fan of Caldo de Res!!! This recipe is amazing and super simple to fallow and so worth making it!!! Full of Flavor!!! Can’t get over how good this turned out!!! My son approves!!! Going in for a second bowl!!!
Add cumin and bouillon cubes
Added sour cream to my garnish ❤
I put some spices
This recipe was actually extremely easy and amazing, but I did do things a little different. 1. For the BEST and most tender meat, I used Zoup Bone Broth and no water (almost a gallon) and cut the boneless chuck into cubes and added to the broth. I allowed it to tenderize for 4 hours on a slow boil. 2. I added an 8oz can of tomato sauce and a tbsp of tomato paste. 3. I added about 3 tbsp cumin, 2 tbsp each of garlic and onion powder. I also added 4 tbsp of Knorr Beef Bouillon powder to taste. 4. I sautéed minced garlic and the onions for the soup with olive oil into the onions were a translucent yellow. 5. I let the soup slow boil with all veggies for an hour, and added about 3 celery stalks cut into 1/3rds. Overall, the soup was a HIT! So flavorful and my family loved it! Add some Mexican rice to it for an even heartier flavor!
Added some zucchini squash, used stew meat and beef bone stock. Wonderful!
Love this recipe, also the caldo de pollo. Either way, it’s soooo good when made right. Best in cold weather.
Yummy ????????
It was delish yummy