Caldo De Res (Mexican Beef Soup)

sarahfragoso.com

KimmyPie

2 lbs beef stew meat

2 lbs beef shanks bone-in (cut some of the meat away from the bones but make sure you put the bones IN the soup!)

2 tablespoons coconut oil, lard, or tallow

1 yellow onion, quartered

2 garlic cloves, cut in half

4 celery stalks, halved and cut into 4 inch pieces

4 carrots, halved and cut into 4 inch pieces

1 head green cabbage, cut into large chunks

2 chayote or zucchini, cut into large pieces

Water - enough to cover the beef and bones

Sea salt to taste

1 to 2 teaspoons oregano

For Garnish - chopped cilantro, finely diced onion, and lemon or lime wedges

Directions at sarahfragoso.com

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