Caldo de Res
Caldo de Res is a type of beef soup prepared with beef shanks and vegetables in a light tomato based soup, found in the cuisines of Spain and Mexico. I first encountered this on a TV show I think was presented by Rick Stein when he was in Spain. If I can still remember this episode was when he visited the rural areas of Spain and one of the places he visited has this free for all community pub it was here where he saw this simple soup.
I like soups like this, it’s a no brainer but it gives you that full comfort with meaty beef pieces and chunky vegetables a bowl of this I the perfect dish to serve during winter dinners. Making it needs not effort at all, just place all your meat first boil until its soft then add the vegetables later. This soup sorts of remind me of the nilagang baka, perhaps that dish originated from this Caldo de Res because the only big difference was the tomatoes, jalapeno and cilantro, the remainder is exactly what you put in Nilagang Baka. Having said that I have high hopes that Filipinos would love it.
- 1½ kg beef shanks
- 1 400 g can chopped tomatoes
- 4 cups beef stock
- 2 potatoes, cubed
- 2 carrots, cubed
- 2 corns, husked and cut into 4 pieces
- 1 small head cabbage, cut into wedges
- handful fresh coriander, some chopped and others to garnish
- juice from 1 lemon
- 1 onion, chopped
- freshly ground black pepper
- Generously season meat with salt and freshly ground black pepper.
- Heat oil in a large soup pot then brown beef shanks on all sides. Remove the shanks then set it aside.
- Add and sauté onions in the pot then bring back the shanks. Pour the chopped tomatoes and beef stock then top up with water. Bring to a boil then simmer in low heat for 1.5 hours. Top up with water if needed.
- Add the carrots, potato, corn and some chopped coriander simmer for 20-30 minutes or until vegetables are tender.
- Add the cabbage then simmer for 10 more minutes.
- Stir in some lemon juice, season with salt and freshly ground black pepper then serve with coriander