Caldo de Res (Mexican Vegetable Beef Soup)
This delicious vegetable beef soup will warm you up on a cold evening. Fresh bone broth is the base stock for this soup filled up with my favorite vegetables.
Ingredients
10-12 cups water
1 large beef shank
1-2 pounds beef soup bones
2 tbsp minced garlic
1 medium onion, sliced
1/2 head cabbage, sliced
1/2 head cauliflower
3-4 large carrots, peeled and chopped
3-4 celery sticks, chopped
1 1/2 pounds Klondike Gourmet mini yellow potatoes
1 bunch cilantro, chopped
1 can tomato paste
1 tsp ground coriander
4 bay leaves
salt and pepper to taste
Instructions
1
Place the beef shank and the beef soup bones in your pressure cooker along with the water. Pressure cook the bones for about 1 hour. Release the pressure according to the manufacturer.
2
Remove any beef from he shank.
3
Add the remaining ingredients into the pressure cooker pot without the lid on. Simmer for another 30 minutes or until the vegetables are tender.
4
Taste and adjust salt and pepper as needed. Serve with corn tortillas and lime slices on the side.
Tags:
chefbryan
