Mexican Beef Soup
Using Caldo to stew beef shank or chuck roast helps bring an amazing amount of flavor to a tougher cut of meat.
Ingredients per serving
Prepare Caldo De Res
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Beef Shank or Chuck Roast, cubed 3.5 lbs
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Black pepper, to taste
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Canola oil 3.0 Tbsp
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Onions, large, diced 2.0 each
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Diced tomatoes, 29 oz can 1.0 each
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Carrots, large, chopped 3.0 each
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Potatoes-yukon gold, large dice 3.0 n/a
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Ears of Corn, husked, cut into thirds 4.0 each
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Chayote squash, quartered 3.0 each
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Green cabbage, quartered 1.0 each
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Cilantro leaves 0.25 cup
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Cilantro leaves, fresh, for garnish
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Radishes, sliced, as needed
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As needed Jalapenos, sliced
Preparation
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Prepare Caldo De Res
- Season meat with black pepper. In a large pot, sear meat until browned. Add tomatoes and ½ of the Knorr Caldo De Res prepared broth, cover with lid and let it simmer for 1 hour or until meat is fork tender.
- Pour in the remainder of the broth, and add all the vegetables along with the cilantro, making sure all the vegetables are submerged in the broth and cook for about 10-15 min.
- Once all the vegetables are cooked, serve in large soup bowls and garnish with sliced radish, cilantro leaves and jalapeno slices
