Con Mi Suegra

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Caldo de Res (Beef Soup)

Video: ConMiSuegra (@conmisuegra) | TikTok

serves 10

  • 3 pounds beef shank
  • 3 pounds beef short ribs
  • 4 tbsp chicken bouillon (or beef bouillon)
  • 4 tsp salt
  • 4 tomatoes
  • 4 ears corn, husked and cut into quarters
  • 1 white onion, julienned
  • 7 whole carrots, peeled and cut into 2-inch pieces
  • 2 bunches cilantro, chopped
  • 2 cups white rice
  • 1-2 tbsp vegetable oil,
  • 2 pounds Potatoes, peeled and cut into 2-inch pieces
  • 2 huisquil (chayote squash), cut in eight long pieces
  • 2 cloves garlic
  • 1 yucca, peeled and cut into 2-inch pieces
  • 1 head of cabbage, cut into large strips
  • 3 avocados
  • 2 jalapenos (optional)

Season short ribs and beef shank with 2 tsp salt and 2 tbsp bouillon. Saute in a large pot until browned.

Boil 3 1/2 cups water in a large pot and add the drained beef. As beef boils, skim off the fat and discard.

Dice 1 tomato, 1/2 ear corn, 1/4 white onion, 1/2 carrot, and 1/2 bunch of cilantro. Rinse, drain and sauté the rice in oil for 2-3 minutes. Add vegetables and simmer for another 1-2 minutes. Add 1 3/4 cups water, remaining salt and bouillon. Cover and simmer on low heat until rice has absorbed the water and is fully cooked. Remove from heat.

Once beef is tender and falling off the bone, add potatoes, huisquil, yucca, garlic, and remaining corn, onion, carrots, and tomatoes. Once potatoes and carrots are fork tender, add the cabbage and cilantro. Cook for another 2 minutes.

Serve soup over the rice, topped with avocado, and jalapeno if desired.

jessemonroymashaw