Northern Mexican Beef Shank Soup — Caldo de Res Norteno
Norteno beef shank broth simmered with corn on the cob, carrot, potato, chayote, and cabbage in a clear tomato-onion broth, served with rice, lime wedges, chopped cilantro, and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut carrots into 3cm chunks, potatoes into 3cm cubes, chayote into 3cm chunks. Cut cabbage into 4cm wedges, corn cob into 4cm rounds. Halve onion and tomatoes. Smash garlic cloves. Dice 60g white onion for topping, chop cilantro and serranos. Have rice and tortillas ready.
Boil
Place beef shanks in a large saucepan with salt, halved onion, garlic, bay leaves, peppercorns, and halved tomatoes. Cover with 2.4L water. Bring to boil over high heat 4-5 minutes, skim foam. Reduce to medium-low, simmer covered 30-35 minutes until beef is tender and broth turns clear amber.
Simmer 1
Add corn cob rounds and carrot chunks. Cook over medium-low 8-10 minutes until carrots begin to soften. Skim any additional foam during cooking.
Simmer 2
Add potato cubes and chayote chunks. Simmer 6-7 minutes over medium-low until potatoes are tender when pierced and chayote loses its raw crunch.
Simmer 3
Add cabbage wedges, cook 4-5 minutes until wilted but holding shape. Beef should be fully fork-tender. Taste broth and adjust salt to taste. Lift beef onto a board, shred meat off bones with two forks, return shredded beef to broth.
Char
Heat tortillas over a flame 20 seconds per side until lightly charred and warm.
Plate
Spoon rice into deep bowls. Ladle broth, beef, and vegetables over rice. Top with diced onion, cilantro, and serrano if using. Serve with charred tortillas and lime wedges on the side.
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