Three Amigos Soup (Caldo de Res)
Food for the soul, this beef and vegetable soup is nourishing, comforting, and just plain delicious. Filled with a variety of vegetables, including, carrots, potatoes, chayote and onions it makes a wonderful meal in a bowl.
Servings: 10
Equipment
- Instant Pot
Ingredients
The Stock
- 10 cups water divided, for a richer stock, use beef stock instead of water or 1:1 water:stock
- 2 pounds bone-in beef shank Substitute 2-2.5 pounds of oxtails, or a mix of both, chuck roast cut into 2-3 inch chunks would also work
- 4 cloves garlic peeled
- 2 bay leaves
- 1.5 tablespoon coarse kosher salt
- 1-2 Tbsp Better than Bouillon Beef Base optional, not necessary if using beef stock
The Veggies
- 1 white or yellow onion Diced
- 2 potatoes cut into eighths (Idaho, Russet or Yukon Gold)
- 2-3 medium ears of corn shucked and cut into 2 inch pieces
- 2 zucchini cut into thick chunks
- 4 carrots sliced into thick coins
- 1/2 head cabbage cut into eighths, leave the center stalk to keep cabbage together
- 2 fresh tomatoes, cut in wedges optional but recommended, adds sweetness
Garnishes
- 1 cup chopped cilantro for serving
- 4 limes cut into wedges for serving
- diced jalapenos, optional for serving
Mom's Beef and Vegetable soup
Omit bay leaves, chayote, lime and jalapeños
- 4-6 dried Shiitake Mushrooms, Cleaned and soaked in warm water for 10-15 minutes. reserve soaking liquid to use as stock for soup
- 4 stalks celery, cut into 2-inch pieces
- 1 1-inch piece fresh ginger Smashed Or cut into slices, in place of bay leaves
- 1/4 Cup Rice wine or Shaoxing Wine Add with beef
- 1-2 Fuzzy melons or piece of winter melon (1.5 pounds) Daikon or Korean radish would also work In place of zucchini and chayote,
- 1 Tbsp Light soy sauce Just before serving, stir into soup
- 1-2 Green onions sliced, to add when serving
Instructions
- In a large dutch oven or soup pot, add 10 cups of water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat Is tender.
- Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
- Add the onions, potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
- Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
- While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
- Stir everything together and taste. Season with salt and pepper, if desired.
- Ladle soup into large bowls, each bowl should have bit of everything. Garnish each bowl with cilantro, freshly squeezed lime juice and diced jalapeño peppers or a few dashes of Tobasco hot sauce (optional).
Instant Pot Version
- Place beef, shiitake, garlic, salt and 1/2 of diced onions in pot. Fill pot to 10 cup line.
- Seal pot and set to cook at high pressure for 35-40 minutes. NPR for 10 minutes
- While soup is cooking, prep vegetables. Remove meat from stock and add vegetables to Instant Pot, you might have to leave some out, it’s a lot of veggies. Seal and set cooktime for 15 minutes.
- Quick release, season with salt and pepper. Ladle soup and goodies into large bowls. Garnish with cilantro and green onions and serve. Enjoy!