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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the beef shank into large chunks, keeping some attached to the bone. | 2. Sauté the beef chunks with the chopped onions, salt, and pepper. | 3. After the beef is browned, add the beef stock and the stewed tomatoes. | 4. Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tender”. | 5. Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters. | 6. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). | 7. Add the vegetables to the soup. | 8. Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil. | 9. Reduce the heat to medium and simmer for 20 minutes. | 10. Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact. | 11. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. | 12. Serve, making sure each bowl contains chunks of all the vegetables. | 13. Garnish with a squeeze of lemon or lime. Serve with heated tortillas. | 14. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	2			1161.2160000000001	0.0	197.31599999999997	34.9272
white onion	1		diced	64.0	14.944	1.76	0.16
onion	1	cup	chopped	64.0	14.944	1.76	0.16
salt	1	tablespoon		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
beef stock	12	ounces		231.3319	25.2084	8.5389	10.9202
tomato	12	ounces	stewed	78.2446	17.3499	4.0823	0.6804
corn	4			498.8	108.46	18.965999999999998	7.83
baking potato	4		unpeeled	-	-	-	-
chayotes	2	chayotes		-	-	-	-
carrot	6			314.88	73.5744	7.1424	1.8432
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
water				-	-	-	-
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
lime	1		cut	-	-	-	-
corn tortilla				-	-	-	-
jalapeno			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.