Photograph of the finished Caldo de res mexicano

Mexico · Canh bò rau củ khúc lớn

Caldo de res mexicano

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Carrot Carrot 2.4
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Cabbage Cabbage 1.6 lb
  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Lime Lime 8
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Tortilla Tortilla 16 leaves

Method

  1. 1 Simmer the beef shank with onions for 100 minutes, skimming off the foam continuously for the first 20 minutes.
  2. 2 Cut the vegetables into large chunks, not diced; that's the proper way to eat Mexican caldo.
  3. 3 Add the corn kernels and carrots and cook for 20 minutes.
  4. 4 Add the potatoes and zucchini and cook for 12 minutes.
  5. 5 The cabbage, cut into large pieces, should be added during the last 6 minutes to keep it crisp.
  6. 6 Serve hot with lemon, chopped herbs, and warmed cornbread, allowing each person to season to their liking.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: high-pressure cooking for 35 minutes, then release the pressure naturally; add vegetables after opening the lid.

Start cooking