Mexican Beef Shank Soup Recipes

Caldo de Res (Mexican Beef Soup) Isabel Eats

WebDec 22, 2022 · Step 1: In a large Dutch oven or soup pot, add water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat …

1. In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
2. Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
3. Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
4. Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.

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Mexican Caldo de Res (beef soup) Maricruz Avalos …

WebSep 29, 2023 · Bring to a boil and cook for 30 minutes, discarding the foam that forms on the surface. Set heat to medium, cover the pot, and cook …

1. Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and put it in a large pot well covered with water of about 2 inches (5 cm).
2. Add a tablespoon of salt, garlic, onion and cilantro (or whatever other herb you decide to add). Put the meat to cook over high heat. With a spoon discard the foam that will form during the first half hour of cooking. Lower the heat to medium low, cover the pot and cook for about an hour and a half.
3. While the meat is cooking, prepare the vegetables that you will add. Cut them into pieces as you prefer, into large cubes or long pieces.
4. When the meat will be tender and this depends on the type of cut you have used, add the vegetables. If the meat is still not tender after 1 hour and a half, continue cooking, checking that there is enough liquid to cover the meat.

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