Caldo de Res (Mexican Beef Soup)

🛒 Ingredients

• Beef shanks or short ribs (bone-in) 120 g · 300 kcal
• White onion 33 g · 14 kcal
• Garlic cloves 3 g · 4 kcal
• Corn on the cob (kernels) 45 g · 45 kcal
• Carrots 33 g · 14 kcal
• Potatoes 67 g · 60 kcal
• Zucchini 50 g · 9 kcal
• Green cabbage 50 g · 12 kcal
• Fresh cilantro 2 g · 1 kcal
• Limes 17 g · 5 kcal

👨‍🍳 Instructions

1. In a large pot, brown the beef shanks or short ribs over medium-high heat for a few minutes on all sides; remove and set aside.
2. Add the chopped onion to the pot and sauté until translucent, then add minced garlic and bay leaves, cooking for another minute until fragrant.
3. Return the beef to the pot, cover with enough water or beef broth, bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours until the beef is very tender.
4. Once the beef is tender, add the corn on the cob, carrots, and potatoes; cook for 15-20 minutes until they are almost tender.
5. Finally, add the zucchini and cabbage; cook for another 5-7 minutes until all vegetables are tender but not mushy. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a lime wedge for squeezing.