Caldo De Res

Ingredients

• 2 pounds beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 1 (14.5 ounce) can diced tomatoes
• 3 cups beef broth
• 4 cups water
• 2 medium carrot, coarsely chopped
• 1/4 cup chopped fresh cilantro
• 1 potato, quartered (optional)
• 2 ears corn, husked and cut into thirds
• 2 chayotes, quartered (optional)
• 1 medium head cabbage, cored and cut into wedges
• 1/4 cup sliced pickled jalapenos
• 1/4 cup finely chopped onion
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 4 radishes, quartered

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pot over medium-high heat. Season the beef shank with 1 teaspoon of the salt and 1 teaspoon of the black pepper, then brown it on all sides, about 8 minutes.

2. Add the chopped onion and cook 3 minutes. Pour in the diced tomatoes with their juice, the beef broth and the water. Bring to a boil, then reduce to a gentle simmer.

3. Skim off any foam, partly cover, and simmer about 60 minutes until the shank is fork-tender and the thickest part of the meat reaches 145°F (63°C).

4. Add the chopped carrots, the potato if using, and the chayote if using. Simmer about 15 minutes until the carrots are almost tender.

5. Add the corn pieces and cabbage wedges. Simmer about 15 minutes more until the corn and cabbage are tender.

6. Lift out the beef shank, pull the meat off the bone, discard the bone, and return the meat to the pot. Stir in the remaining salt and pepper to taste and 1/4 cup chopped cilantro.

7. In a small bowl, combine the finely chopped onion, sliced pickled jalapenos and 1 cup chopped cilantro to make a relish.

8. Ladle the soup into bowls and serve hot with the relish, lime wedges and quartered radishes on the side.