I want to dedicate this recipe to all of you, who like myself, don't have a mommy around to take care of you when you're sick. There is nothing that makes me feel better, like a bowl of my mom's hearty Caldo de Res (beef soup). We all know that when you're feeling under the weather, the go-to food is chicken soup, and I love me some chicken soup, but there is something about Caldo de Res that warms me up, fills my belly, and makes me feel like I can fight a swarm of ninjas (even if just for a minute). So, when my beautiful mom is not around, I peel myself out of bed and very pathetically crawl to the kitchen.
Caldo de Res starts with creating a flavorful beef broth, and then slowly adding vegetables and fresh herbs. While the recipe does take a few hours to make, it's not very complicated. It just requires patience and a bit of love (even if it is for yourself).
Caldo de Res
Serves 4-6
Ingredients
2 lbs beef shank, with bone
1 onion, cut into half
3 garlic cloves
1 1/2 cups of garbanzo beans (uncooked)
2 medium carrots, roughly chopped
1 small bunch of cilantro
1 small bunch of mint
2 medium potatoes, peeled and quartered
2 ears of corn, husked and cut into thirds
2 zucchinis, roughly chopped
1 medium cabbage, cored and cut into wedges
1/2 cup of rice (uncooked)
Salt and pepper
Directions
Fill a large soup pot about 1/2 way with water and boil. Once the water has boiled, add the meat, about 3 tbs of salt, 1 teaspoon of ground pepper, garlic, and garbanzos, continuously removing the foam that is brought to the top of the pot. Lower the heat to medium-low. Let cook for about 1 hour or until the meat is tender. Follow by adding carrots, potatoes, zucchini, corn, cabbage, mint, and onion. Cook for another hour and then add cilantro, and rice. At this point, you'll want to taste and adjust the seasoning, if needed, add salt and pepper. Cook for another 30-45 minutes. If at any point the broth gets too thick, add water and adjust seasoning.
Ladle into soup bowls and serve with warm corn tortillas, salsa, and a wedge of lime.
Ladle into soup bowls and serve with warm corn tortillas, salsa, and a wedge of lime.
