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Caldo de Res (Mexican Beef Soup)

yield: 8 total time: 150 minutes
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Ingredients

  • 2 pounds beef shank with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons black ground pepper
  • 1 onion chopped
  • 14 1/2 ounces diced tomatoes
  • 3 cups beef broth
  • 4 cups water
  • 2 carrots medium, coarsely chopped
  • 1/4 cup chopped cilantro fresh
  • 1 potatoes quartered, optional
  • 2 ears corn husks and cut into thirds
  • 2 chayotes quartered, optional
  • 1 head cabbage cored and cut into wedges
  • 1/4 cup pickled jalapenos sliced
  • 1/4 cup finely chopped onion
  • 1 cup chopped cilantro fresh
  • 2 lime cut into wedges
  • 4 radishes quartered

Nutrition

  • Calories : 250 calories
  • Carbohydrate : 20 grams
  • Cholesterol : 45 milligrams
  • Fat : 6 grams
  • Fiber : 6 grams
  • Protein : 29 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1000 milligrams
  • Sugar : 5 grams
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