Caldo De Res: Spanish Beef Soup

I can't take credit for this recipe.......This was made for us by my brother-in -law Jason. He made it for the family when we had family visiting. It was such a hit! Every one wanted to eat it the next day and everyone wanted to take the recipe home. It sounds a lot like the typical stew, but don't be fooled. After you add the finishing touches, it puts a whole new twist on the flavor and you just can't get enough!

2 lbs beef shank, bone-in (I use chuck roast, bone in. We usually need more meat)
1 med. white onion, small dice
1 Tablespoon salt
1 Tablespoon pepper
12 ounces beef stock (canned) I use a box of beef broth and I usually add water and bullion later.
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote, (zucchini and squash are substituted) cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
water to cover (bullion if needed)
1 head of cabbage
1 lime or lemon
1 cup chopped onion
1/2 cup chopped cilantro
corn tortillas
sliced jalapenos
Cooked rice

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper (I don't use all the salt and pepper) After beef is browned, add the beef stock and the stewed tomatoes. If beef is not covered, add water and bullion. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour until the beef is "spoon tender" (it usually takes more like 2 hours)

Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and squash and zucchini- keep pieces bigger. Add Vegetables to soup after meat it spoon tender. You will add the vegetable in stages so that they will cook more evenly. Cook carrots and potatoes first (about an hour before serving.) Add enough water to cover all vegetables. Bring mixture to a boil and reduce heat to medium and simmer. Add 1/4 cup chopped cilantro to the mixture. Add Zucchini, squash and corn about 30 min. before serving. This would be a good time to make a pot of white rice. Cut a head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for the last 10 min.

Serve with a spoonful of white rice in the bottom of your bowl add soup making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion, cilantro and jalapeno. Served with heated corn tortilla.


This does seem like a lot of work (it's mostly just the chopping.....and needing to be home for a few hours while it cooks) But it is so delicious!

This is a great cold weather soup, and very hearty.