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<\/p>\n<\/p>\n
2 lbs beef shank (with bone), cut into chunks<\/p>\n
1 lb beef short ribs or stew meat<\/p>\n
1 large onion, quartered<\/p>\n
4 garlic cloves, minced<\/p>\n
2 bay leaves<\/p>\n
1 tsp salt (or to taste)<\/p>\n
1\/2 tsp black pepper<\/p>\n
3 large carrots, peeled and cut into large chunks<\/p>\n
3 large potatoes, peeled and quartered<\/p>\n
3 ears of corn, cut into thirds<\/p>\n
2 zucchini, cut into large chunks<\/p>\n
1\/2 small cabbage, cut into wedges<\/p>\n
1\/4 cup fresh cilantro, chopped<\/p>\n
8 cups water or beef broth<\/p>\n
Lime wedges for serving<\/p>\n
Warm tortillas for serving<\/p>\n
<\/p>\n
Cook the beef:<\/strong><\/p>\n In a large pot, combine the beef shank, short ribs, onion, garlic, bay leaves, salt, and pepper. Add 8 cups of water or beef broth and bring to a boil over medium-high heat.<\/p>\n Once boiling, reduce the heat to a simmer, skimming off any foam that rises to the surface. Let the beef cook for 1.5 to 2 hours until tender.<\/p>\n Add the vegetables:<\/strong><\/p>\n Once the beef is tender, add the carrots, potatoes, and corn to the pot. Continue simmering for another 20-30 minutes until the vegetables begin to soften.<\/p>\n Add zucchini and cabbage:<\/strong><\/p>\n After the carrots and potatoes are nearly cooked, add the zucchini and cabbage to the pot. Simmer for another 15-20 minutes until all the vegetables are tender.<\/p>\n Finish with cilantro:<\/strong><\/p>\n Stir in the chopped cilantro and adjust the seasoning with more salt and pepper if needed.<\/p>\n Serve:<\/strong><\/p>\n Serve the caldo in large bowls, making sure to include some of the beef, vegetables, and broth in each serving. Garnish with lime wedges for a burst of citrus, and enjoy with warm tortillas on the side.<\/p>\n This hearty and flavorful Caldo de Res<\/strong> is a true Mexican comfort dish, perfect for a cozy, nourishing meal! \ud83c\udf72<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2 lbs beef shank (with bone), cut into chunks 1 lb beef short ribs or stew meat 1 large onion, quartered 4 garlic cloves, minced 2 bay leaves 1 tsp salt (or to taste) 1\/2 tsp black pepper 3 large carrots, peeled and cut into large chunks 3 large potatoes, peeled and quartered 3 […]<\/p>\n","protected":false},"author":1,"featured_media":5629,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t