Caldo de res (beef soup)

Start by cutting off some excess fat from the beef shank, leaving the pieces large.

Add the beef shank to a pot with 16 cups of water and let it cook for about 1 hour.

While the meat is cooking, prepare the vegetables: peel and chop the carrots, celery, and potatoes, and rinse them in water to prevent browning.

Blend together the garlic, onion, and tomatoes in a blender and set aside.

After 1 hour, add 2 tablespoons of beef bouillon and 2 teaspoons of ground cumin to the pot.

Add the corn, celery, and carrots to the pot, ensuring they are submerged in the broth, and let simmer for about 20 minutes.

Blend the reserved tomato, onion, and garlic mixture and add it back to the soup after 20 minutes of simmering.

Add the chopped cabbage and cilantro to the pot, along with 1 teaspoon of salt, and stir to combine.

Cover the pot and let it cook for another 10-15 minutes until the potatoes are soft.

Equipment Needed

Allergens