Caldo de Res

Name: Caldo de Res
Total time: 210 min
Yield: 6
Ingredients: 3 lb beef shank (bone-in, with marrow, thick cross-cuts); 12 cup water; 1 unit onion (halved); 5 clove garlic (smashed); 2 unit bay leaves; 1 tbsp salt; 2 unit corn (2 ears in rounds); 3 unit carrots (big chunks); 1 lb potatoes (halved); 1 unit chayote (wedges); 1 unit zucchini (thick chunks); 1 unit cabbage (wedges through the core); ½ cup cilantro (chopped); 2 unit lime (quartered); 2 cup rice (cooked, for the bowls)

Soups & Sauces · Latin American & Caribbean

15 ingredients · 210 minutes · 6 servings

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921kcal67.5g protein36.1g fat78.9g carbs*

Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	beef shank (bone-in, with marrow, thick cross-cuts)
12 cup	water
1 unit	onion (halved)
5 clove	garlic (smashed)
2 unit	bay leaves
1 tbsp	salt
2 unit	corn (2 ears in rounds)
3 unit	carrots (big chunks)
1 lb	potatoes (halved)
1 unit	chayote (wedges)
1 unit	zucchini (thick chunks)
1 unit	cabbage (wedges through the core)
½ cup	cilantro (chopped)
2 unit	lime (quartered)
2 cup	rice (cooked, for the bowls)

Optional

Not counted above. The dish works without them.

½ cup

salsa (roja, at the table)

Steps

Simmer150 min
shanks + water + onion + garlic + bay + salt, skimmed, lid ajar
the shanks from cold water, foam skimmed diligently in the first half hour — no browning, by tradition and by design: the caldo wants a clear broth that tastes of marrow and patience, and two and a half hours is what the shank's collagen requires to melt; the marrow bones are the pot's whole treasury
Simmer25 min
hard vegetables: corn, carrots, potatoes
the chunks in — the caldo cut doctrine unchanged from the pollo entry: pieces you navigate, corn you lift, potatoes you break with the spoon's edge
Simmer15 min
chayote, zucchini, cabbage last
the quick vegetables to just-tender — the beef should now be falling from the bones, and the marrow loose in its rings for whoever knows to claim it, which in every caldo household is a contested honor
Top5 min
the service: rice, meat on the bone, broth, then the table
rice in the bowl, a shank piece with its bone, vegetables and broth over — lime squeezed hard, cilantro, salsa for heat; and the tortillas that appear at every real caldo table without being on any ingredient list are hereby acknowledged