Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered with a variety of fresh vegetables, creating a hearty and flavorful broth. This comforting dish is perfect for a nourishing family meal and is often enjoyed with lime wedges, rice, and hot sauce to taste.
Ingredients
Scale
Beef and Broth
- 2 pounds beef shank or bone-in beef short ribs
- 10 cups water
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, peeled and smashed
- 1/2 onion, peeled
Vegetables
- 2 carrots, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 2 medium potatoes, peeled and quartered
- 1 chayote or zucchini, cut into wedges
- 1/2 small head of cabbage, cut into wedges
- 2 tomatoes, chopped
Garnishes and Serving
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Cooked white rice (optional)
- Hot sauce (optional)
Instructions
- Prepare the Broth: Place the beef shank, water, salt, black pepper, garlic cloves, and onion in a large stockpot. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook uncovered for about 1 hour, skimming off any foam that accumulates on the surface to ensure a clear broth.
- Add Root Vegetables: Add the peeled carrots, corn pieces, potatoes, and chopped tomatoes to the pot. Continue simmering for 25 to 30 minutes until the vegetables start to soften but still hold their shape.
- Add Remaining Vegetables: Incorporate the chayote (or zucchini) and cabbage wedges into the soup. Cook for an additional 15 to 20 minutes until all vegetables are tender and the flavors meld together.
- Finish and Season: Remove the onion and garlic from the broth as they have served their purpose. Stir in the chopped cilantro carefully to preserve its bright flavor. Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired.
- Serve: Ladle the hot caldo de res into bowls. Serve with lime wedges on the side for squeezing over the soup. Optionally, add a scoop of cooked white rice to each bowl along with a dash of hot sauce to taste.
Notes
- Caldo de Res is traditionally served with white rice either on the side or added directly into the bowl for a more filling meal.
- You can customize the soup by substituting or adding other vegetables such as green beans, squash, or even green peas based on availability and preference.
- For a clearer broth, regularly skim off foam and excess fat during the first hour of simmering.
- Bone-in cuts like beef shank or short ribs add deeper flavor to the broth but can be replaced with other beef cuts if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large bowl
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
