Making soup from scratch sounds intimidating but you’ll be surprised by the simplicity of this recipe. Caldo de Res is a hearty Mexican beef and vegetable soup. We didn’t look up the recipe so my husband put an Italian spin to it by adding red wine, olive oil and peperoncino to the broth.
All you need is:
Beef Shanks ( 4 -5 pieces or 1 pound)
Russet Potatoes (cubed)
Cabbage (1/2 a head)
White corn ( whole, cut in halves; optional but I highly recommend it)
Yellow zucchini (very optional)
Extra Virgin Olive Oil
Peperoncino (I think the standard recipe calls for cumin?)
And all you have to do is:
1 ) Season the beef shank with salt and pepper. In a large pot, add olive oil and sauté the beef shank on both sides. Add enough water to fill about half the pot. Cover and simmer for 1 hour. Add potatoes, carrots, corn and cabbage. Cover with lid and let simmer for another hour.
2 ) Remove lid, stir, and simmer for another hour with lid off. We added zucchini at this later stage because it doesn’t require much cooking. You can also add cabbage at this point if you prefer. Just before eating, add chopped cilantro.
Tip: To make this dish last, on the 2nd or 3rd night, add arborio rice and/or Spanish beans to the pot and simmer some more. These additions make the soup more filling and tricks those who hate leftovers into thinking that it’s a new dish altogether. We also grated parmigiano on top for an even more Italian spin.