Name: Beef Soup (Caldo de Res)
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons salt; 8 red new potatoes, halved; 2 carrots, chopped; 1 medium white onion, chopped; ¼ cup sliced, pickled jalapeños, for garnish (see Note); 2 tablespoons lard; 2 tablespoons freshly ground black pepper; 4 bone-in beef shanks (about 3 pounds); 2 ears fresh corn, husked and cut into ½-inch slices; 1 gallon Beef Stock; 1 tablespoon dried Mexican oregano, for garnish (see Note); ¼ cup finely chopped cilantro, for garnish; ½ medium white onion, finely diced, for garnish; 1 15-ounce can diced tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

It is not unusual to see people in the fondas having this popular beef stew An assortment of vegetables often appears in adaptations, such as cabbage and chayote, but I prefer to keep it clean and simple–a meat-and-potatoes meal, with garnishes: providing more identity. The most important step is seasoning and browning the shanks, which develops a rich brown color and adds a ton of flavor.