Dinner · 120 min · mexican

Caldo de Res

This is the kind of Mexican dinner you’ll make on repeat — beef shank and corn on the cob, 120 minutes, big payoff. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef shank
• 2 Corn on the cob
• 1 lb Potatoes
• 3 Carrots
• 2 Zucchini
• 1/4 Cabbage
• 1 Chayote
• 1/2 White onion
• 1/2 cup Cilantro
• 2 Lime

Steps

1. Simmer the beef shank in salted water 60 minutes, skimming the surface, until the meat is tender and the broth is rich.
2. Add the corn, carrots, and chayote and simmer 15 minutes.
3. Add the potatoes and cabbage wedges for 12 minutes more, then the zucchini for the final 8 — each vegetable timed to its density.
4. The broth should be clear and deeply beefy, the vegetables intact and vibrant.
5. Serve in deep bowls with the shank, marrow bone and all, plus lime and cilantro.
6. Eat with warm tortillas and salsa on the side. The marrow spooned onto tortilla with salt is the cook reward.

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