Caldo de res (beef soup)
Ingredients:
(1.5) lbs of bone-in beef shank or beef chunks (stew meat)
(1) tablespoon of vegetable oil
(2) teaspoons of salt (or to taste)
(2) teaspoons of pepper (or to taste)
(1) white onion, chopped
(3) cups of chicken broth
(1/4) cup of Chicken Bouillon (or to taste)
(1) 28 oz of crushed / cut whole canned tomatoes
(4) medium carrots, coarsely sliced
(4) ears of corn, cut into thirds
(1) medium head of cabbage, cut into wedges
(2) potatoes, quartered
(1/2) cup of fresh cilantro, chopped (half of soup, half for garnish)
(4) limes, quartered (Half of soup, half of garnish)
(3) cups of water (approximately)
(4) Radishes, quartered (for garnish)
(1/2) cup pickled jalapenos, sliced (for garnish)
Salsa or hot sauce
Directions
Heat vegetable oil, then add meat and season with salt and pepper; cook until the meat is brown.In the same pot, add onions, and cook until translucent.Add chicken broth, canned tomatoes (cut if whole), chicken bouillon and squeeze one fresh lime.Pour in one cup of water, then cover and reduce heat/simmer on low for one+ hour; cook until meat is tender.Add in remaining two cups of water.Add in veggies: carrots, corn, cabbage, cilantro, and potato, then simmer for another 15 minutes.Top with fresh cilantro, radish, pickled jalapeños, lime and salsa or hot sauce -- and serve!
ENJOY!