Ingredients
Soup
- 2.5 lb bone-in beef shanks about 1.13 kg; trim thick exterior fat
- 12 cups water about 2.84 L; plus up to 2 cups hot water if needed to maintain the broth level
- 1 medium white onion about 200 g, peeled and quartered
- 4 cloves garlic peeled
- 2 tsp fine salt 12 g, divided
- 3 medium carrots about 225 g, peeled and cut into 1½-inch pieces
- 2 medium gold potatoes about 300 g, scrubbed and cut into 1½-inch pieces
- 2 ears corn husked; each cut crosswise into thirds
- 2 medium zucchini about 300 g, cut into thick half-moons
- 300 g green cabbage cut into small wedges, with a little core attached
Optional serving
- 0.25 cup chopped cilantro optional
- 1 lime optional; cut into six wedges
Equipment
- 8-quart stockpot with lid
- Tongs
- Skimmer or slotted spoon
- Ladle
- knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer
Instructions
Simmer the beef, then add the vegetables
- Put the beef shanks, onion, garlic and 12 cups water in an 8-quart stockpot. Bring just to a boil over medium-high heat, then reduce to a gentle simmer. Skim off the foam that rises during the first 15–20 minutes.
- Add 1 teaspoon of the salt. Partially cover and simmer gently for about 2–2½ hours, until a fork goes through the meat easily. The broth should move gently rather than boil hard. Add some of the extra hot water only if needed to keep the shanks mostly submerged.
- Lift the shanks onto a board. Remove the onion and garlic from the broth and skim excess surface fat. When the meat is safe to handle, remove it from the bones, discard the bones and tough connective pieces, and check carefully for bone fragments. Cut or pull the meat into large bite-size pieces.
- Bring the broth back to a gentle simmer. Add the carrots, potatoes and corn and cook for 15 minutes, until the potatoes have begun to soften.
- Add the cabbage and zucchini. Simmer for 10–15 minutes, until all the vegetables are tender. Return the beef and heat it through. Taste the broth and add the remaining measured salt only as needed.
- Divide the beef and vegetables among six bowls, including one corn segment per bowl. Ladle broth around them and serve with the optional cilantro and lime wedges.
Video
Notes
Cooking time is an estimate: the shanks may need longer to become fork-tender. Add the vegetables only once the beef is tender. Use a pot large enough to hold the soup safely without filling it to the rim.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days. Reheat to 165°F (74°C).
Video credit: Cooking Con Claudia demonstrates a larger caldo de res with beef, bones and vegetables. Her version adds tomato, bouillon and other vegetables; follow the quantities and clear-broth method above for this recipe.