Mexican-style Gluten-Free Caldo de Res Beef Soup with Vegetables

Celiac.com 11/30/2023 - Caldo de Res is a happy marriage of succulent beef, tender vegetables, and aromatic spices come together in perfect harmony, creating a soup that's not just a meal, but a celebration of Mexican culinary artistry. Whether you're seeking warmth on a chilly day or a wholesome family dinner, this dish offers a taste of Mexico's rich gastronomic heritage. Get ready to savor the essence of traditional Mexican cuisine with every spoonful of this soul-soothing beef soup.

Ingredients:

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Soup:

• 2 pounds beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 3 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 4 cups water
• 2 medium carrot, coarsely chopped
• ¼ cup chopped fresh cilantro
• 2 chayotes, quartered (Optional)
• 2 ears corn, husked and cut into thirds
• 1 potato, quartered (Optional)
• 1 medium head cabbage, cored and cut into wedges

Garnishes:

• 1 cup chopped fresh cilantro
• ¼ cup sliced pickled jalapeños
• ¼ cup finely chopped onion
• 2 limes, cut into wedges
• 4 radishes, quartered

Directions:
Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

Pour in 4 cups water, and return to a simmer.

Add carrots and ¼ cup cilantro, and cook for 10 minutes.

Stir in chayote, corn, and potato; simmer until vegetables are tender.

Push cabbage wedges into soup; cook until tender, about 10 minutes.

Ladle soup into large bowls, including some meat, vegetables, and bones.

Garnish with cilantro, jalapeños, and minced onion.

Squeeze lime juice over soup and serve with radishes.