Caldo de Res

This weekend I sat down and planned a menu for this week. What we should eat. Things that are healthier for all of us. My husband has food alergies that trigger migranes so there are some limitations I have to work with.

Sunday I made Caldo de Res which is a Mexican beef soup. I found this on Allrecipes.com and it came very highly rated. I thought I would give it a try and OH MY GOSH! WOW was it Amazing! It was so flavorful and delicious. Truely delicious. It was healthy and very yummy too!

The original recipe can be found here

Ingredients

2 pounds beef shank, with bone - NOTE: Next time I will use stew meat and a soup bone. The beef shank I found was too fatty for my taste.
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth - NOTE: I used low sodium low fat
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
1 medium head cabbage, cored and cut into wedges - NOTE: I used about half of the cabbage

1 cup chopped fresh cilantro
2 limes, cut into wedges - NOTE: I used 1/2 lime per serving
4 radishes, quartered - NOTE: I used 1 radish per serving

Directions


1.Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

2.Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

3.Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

4.Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato and corn. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

5.Ladle soup into large bowls, including meat vegetables and bones. Squeeze lime juice over all, and serve with radishes.
 
This took about 2 hours to make, but it was well worth it. I cannot rave enough about this soup!