Mexico

Caldo de res

Beef shank, corn cobs and big chunks of vegetables in clear broth. Sunday lunch in a bowl.

150 minTime

44 gProtein each

mildSpice

Make it your way

Grandma's wayBeef shank, corn on the cob, clear broth.

The original

431kcalsame

44 gproteinsame

7 gfibresame

150minutessame

Caldo de res.

Per serving, worked out from the ingredient table.

Beef1 kg beef shank, bone in, in chunks

Onion1 large, halved

Garlic4 cloves

Water2.5 litres

Tomato2, blended

Sweet corn kernels (corn kernels)2 corn cobs, in thirds

Carrot2, in big chunks

Potato3 medium, halved

Chayote (choko)1, in wedges

Zucchini (courgette, baby marrow)2, in chunks

Cabbage¼ head, in wedges

Coriander leaves (cilantro)a handful

Jalapeño2 serranos, to serve

Lemon2 limes, in wedges

Saltto taste

5 steps

1Cover the beef with the water, add half the onion, the garlic and salt, and bring to a simmer. Skim the grey foam for the first 10 minutes.
2Simmer gently for 1 hour 45 minutes until the beef is tender.
3Stir in the blended tomato, then add corn, carrot and potato. Simmer 15 minutes.
4Add chayote, zucchini and cabbage and simmer 10 minutes more. Taste for salt.
5Serve in deep bowls with chopped onion, coriander, chilli and lime on the side.

Serve it like this

Ladle into deep bowls with a piece of corn standing up, and pass lime, onion, coriander, chilli and warm tortillas around the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.