Name: Caldo de Res
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Cilantro; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Golden Sweet Corn, with Red & Green Peppers, Vacuum Pack; Organic Wrapped Cabbage; Gray Zucchini; . Baby Carrots; Chayote Squash; McCormick® Bay Leaves; Ortega Jalapenos, Hot, Diced; Lime; Elephant Garlic; Organic Onion; Cross Cut Beef Hind Shank Fr; Asturi Bruschettini, Classico Virgin Olive Oil

Remove the meat from each of the beef shanks.

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Chop meat into 1-inch pieces.
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Season the meat with salt and pepper.
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Heat the olive oil in a large stock pot.

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Add the beef and the bones to the pot.
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Brown on all sides.
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Add onion.
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Stir for one minute, or until translucent.

Add 8 cups of water, more salt and pepper, and garlic.

Cover and simmer for 30 minutes, or until beef is tender.

Add jalapeño, bay leaf, chayote, zucchini, carrots, and corn.

Taste for salt. Add salt and pepper if needed.

Make sure there's enough water to cover all the ingredients. If not, add more water.

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Cover and simmer for 50 minutes.
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In last 10 minutes of cooking, add cabbage slices and lime juice.

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Taste again for good measure.
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Top each bowl with cilantro.
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Serve along with additional lime wedges and tortillas.

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Enjoy!
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Caldo de Res (Mexican Beef Soup)

Serves 4

15 mins prep

90 mins cook

105 mins total

What you need

How to make