This is one of the best BEEF SOUPS that you will ever eat!

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Mexican/Spanish Rice
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Salsa Verde
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...and no latino or Mexican household is complete without this recipe. I loovvveeee caldo de res because I love beef and I love soups and this recipe combines the two perfectly. Heck it’s such a great comfort food I even love a steaming hot bowl in the summertime! In the air conditioned house of course hahaha.

It’s such an easy dish to make with a few core ingredients and when you cook it just right you are rewarded with an amazing eating experience. The ingredients we’re gonna use are:

INGREDIENTS:

2 Carrots
2 Calabazas
2 Zucchinis
2 Whole corns
2 Celery Stalks
⅓ Cabbage
2 Roma Tomatoes
2 Russet Potatoes
¼ c Tomato Sauce (optional)
3 Garlic Cloves
1 Medium Onion
4 Beef Shank Steaks
Soup Bones
2 tsp Comino
2 tbsp APC OG

We’ll start by simmering down our soup bones to get a great base of brother, then work our way by adding our beef shank, seasonings, and vegetables until it has become soup perfection.

Now here’s a few pro tips to get you going – you need to cook the shank bones to tenderness before you add other ingredients in order to extract the flavor of the meat, of the shank, and so the meat will be tender.

Also, you’re going to want to simmer it at a low to medium for the best results. Budget enough time, usually a couple of hours, to make sure it is cooked properly and NOT rushed.

And lastly, don’t start with way too much water. You can always add more when you need to, but it’s not a good idea to take water out once you’re rolling.

Now let’s make some CALDO DE RES!

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