3 Reviews

This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Happy Hippie March 08, 2008

It was great. The simmer time is critical for tender meat. Tasted just like I remember growing up. My whole family loved it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Rocky1492 September 25, 2005

This was pretty good. It easily served 6 people, and could use a little more meat.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Donna Matthews February 13, 2004
Caldo De Res (Beef Soup)