Reservoir Caldo (Mexican Beef Soup)

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Reservoir Caldo (Mexican Beef Soup)
  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

  2. Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

  3. Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

  4. Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.

  5. Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeƱos, and minced onion. Squeeze lime juice over soup and serve with radishes.

Editor’s Note:

Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe.

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