COOKIN' WITH GRANDMA: Caldo de Res with Grandma Genevieve

Grandma Genevieve shows us how to make a hearty soup that's just perfect for these cooler winter months.

Join KENS 5 and host Erik Kennon as we bring you some of the best recipes from local grandmas with our weeklong food special, "Cookin' with Grandma." 

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Grandma Genevieve is an inspiration! This Great-Great-Grandma has such a passion for life. As you'll see in this episode, the 93-year-old San Antonio native loves to ride her bike to prove to herself that she is still strong and capable.

Genevieve shows us how to make a hearty soup that's just perfect for these cooler winter months.

Don't forget the hand-crushed garlic and cumin seeds to make your caldo de res just right. Plus, Grandma Genevieve has an extra-special ingredient in her recipe. Be sure to read all the way to the end!
 

Grandma Genevieve Najera's Caldo de Res

Ingredients

  • Large Pot serves about 6 people
  • One 2-pound bone-in beef shank, cut into 1-inch cubes. Grandma says the bigger the bone, the better!
  • 4 cloves garlic
  • 1/2 medium white onion
  • Pinch of salt
  • Comino seasoning
  • 2 carrots, cut into 1-inch rounds. You can also use a bag of mini carrots
  • 2 celery sticks, cut into 2-inch pieces
  • 1 yellow squash, cut in 2-inch strips
  • 6 corn cobs, they come frozen in a package
  • 1 large zucchini, cut into 2-inch chunks
  • 1/2 head cabbage, quartered
  • 1 cup of chopped cilantro, add more to taste
  • 2 large potatoes, cubed into medium/small pieces
  • 1 can of tomato sauce
  • You can use lemon or lime as a side garnish
  • Corn tortillas also as a side to go along with your soup

Instructions

  1. Combine the beef shank cubes and the bone with 10-12 cups water, garlic and onion in large pot.
  2. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer.
  3. Simmer for 2 hours. Watch if foam starts to rise. Take it off as necessary.
  4. Once the meat is fully cooked and tender, add all vegetables (including the cilantro), half a can of the tomato sauce, and a palm full of comino.
  5. Cover the pot and continue simmering for about another 30 minutes.
  6. Check the taste of the soup and add more salt or comino for an extra kick.
  7. Once all vegetables are tender, turn the heat off and serve hot with lemon or lime wedges, and enjoy with warm corn tortillas. 

WARNING: This recipe only works when you make it with LOVE. xoxo - Grandma Genevieve aka "The Bad Grandma"
 


Are you interested in appearing on a future edition of "Cookin' with Grandma?" Email us with your name, address, contact phone number and a description of your special dish!

© 2018 KENS-TV


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