Caldo De Res (Beef Soup)

Recipe Download Options
Total Recipe Time:  2 to 2-1/2 hours
Makes 6 to 8 servings

4 pounds beef Shank Cross Cuts, cut 1-1/2 inches thick
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 medium white onions, chopped
6 cloves garlic, minced
2 cans (14 to 14-1/2 ounces each) beef broth
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
4 carrots, cut into 1-inch pieces
2 ears corn, husked, cut into eighths
2 cups thinly sliced green cabbage
1 large chayote, cut into 1-inch pieces
1 large russet potato, cut into 1-inch pieces
1/4 cup chopped fresh cilantro

Diced onion, chopped fresh cilantro, finely chopped jalapeño, lime wedges
1.Cut beef from bones into 1-1/2-inch pieces, reserving bones. Heat oil in stockpot over medium heat until hot. Brown beef and bones in 2 to 3 batches, using additional oil if necessary. Remove from stockpot; season with salt and pepper. Set aside.
2.Add chopped onions and garlic to stockpot; cook and stir 3 minutes or until onions are tender. Return beef to stockpot. Stir in broth, water and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3.Remove and discard bones; skim fat from cooking liquid. Add carrots, corn, cabbage, chayote, potato and 1/4 cup cilantro to stockpot; return to a simmer. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper, as desired.
4.Ladle soup into bowls. Garnish with Toppings, as desired.

Cook's Tip:  2-1/2 pounds beef for stew, cut into 1-1/2-inch pieces, may be substituted for beef shank cross cuts.

Nutritional Information
Nutrition information per serving (1/6 of recipe): 399 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 685 mg sodium; 36 g carbohydrate; 6.4 g fiber; 35 g protein; 8.2 mg niacin; 0.8 mg vitamin B6; 3.3 mcg vitamin B12; 5.6 mg iron; 27.8 mcg selenium; 9.8 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (1/8 of recipe): 299 calories; 10 g fat (2 g saturated fat; 3 g monounsaturated fat); 50 mg cholesterol; 514 mg sodium; 27 g carbohydrate; 4.8 g fiber; 26 g protein; 6.1 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 4.2 mg iron; 20.8 mcg selenium; 7.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Funded by The Beef Checkoff
Copyright © 2016 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >