It’s finally winter time here in Southern California- and I’m freezing! When the temperature falls below 60 degrees we, Southern Cali natives get cold. So when it gets chilly I crave some Mexican Cocido(beef vegetable soup). It’s a hearty caldo (soup) and one that is made in my familia often. I have to admit when I was young I was not fond of this caldo (soup) and I frowned when my mother would make it. As I got older I began to realize what I was missing – I loved it. This cocido(beef vegetable soup) is so easy to make, is very healthy and is full of veggies.
Cocido- Beef vegetable Soup
2lbs of beef shank (chamorro de res)
1 can of tomato sauce
1 whole garlic
How to make cocido – beef vegetable soup
1. In an 8 quart or larger pot, place the 2 lbs. of meat, 1 whole peeled onion and 1 whole garlic, about 12 cups of water on medium heat. Add salt to taste. TIP – Using a bigger pan is great because it will give you plenty of room to add your vegetables.
2. Wash and chop all your veggies to the size that you would like. You can add any vegetables that your family prefers or omit some. This cocido is something that you can customize to your family’s taste buds. I personally like them a little smaller so if they get mushy they dissolve in the broth and my children will eat them. Above you can see how I chopped all my veggies.
3. When the meat is fully cooked, remove the onion and garlic from the broth. Add the can of tomato sauce and all your veggies and continue to cook on medium heat.
When the cocido – beef vegetable soup is ready, you can serve it up in a bowl and have an extra plate for your meat and corn on the cob. Add some fresh salsa and warm tortillas and enjoy. The best part is the left overs. It will taste better on the second day!