Caldo de Res (Mexican Beef and Vegetable Soup)
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Ingredients
- 600 g beef shin, diced
- 300 g potatoes
- 2 carrots
- 1 courgette
- 2 sweetcorn cobs
- 1 onion
- 2 garlic cloves
- 1200 ml beef stock
Nutrition (per serving)
- Calories
- 391 kcal
- Protein
- 39.3 g
- Carbohydrate
- 32.7 g
- of which sugars
- 9 g
- Fat
- 10.5 g
- of which saturates
- 3.8 g
- Fibre
- 5.4 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef shin in a large pan, then add the onion and garlic cloves and fry for 5 minutes.
- 2
Pour in the beef stock, cover and simmer for 50 minutes until the beef is nearly tender.
- 3
Add the potatoes and carrots and simmer for 15 minutes.
- 4
Add the courgette and sweetcorn cobs, halved, and simmer for a further 10 minutes until all the vegetables are tender.
- 5
Ladle into deep bowls with plenty of the vegetables and broth.
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