Description
Caldo de Res is a traditional Mexican beef and vegetable soup that is hearty, flavorful, and perfect for a comforting meal. This recipe brings together tender beef shank, an array of fresh vegetables, and aromatic seasonings to create a soul-warming dish that is sure to satisfy.
Ingredients
Scale
Beef Broth:
- 2 1/2 pounds beef shank or bone-in beef short ribs
- 10 cups water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 onion, peeled
- 3 garlic cloves, peeled
Vegetables:
- 3 carrots, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 2 chayotes or zucchinis, cut into wedges
- 2 potatoes, peeled and quartered
- 1/2 small cabbage, cut into wedges
- 2 tomatoes, chopped
- 1/4 cup chopped cilantro
- 1 tablespoon tomato paste (optional)
For Serving:
- Lime wedges
- Warm corn tortillas
Instructions
- Prepare Beef Broth: In a large stockpot, combine the beef shank, water, salt, pepper, onion, and garlic. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 hours, skimming off any foam that rises.
- Add Vegetables: Once the meat is tender, remove the onion and garlic. Add carrots, corn, and potatoes, and cook for 10 minutes. Stir in chayote or zucchini, cabbage, and tomatoes. Simmer for another 15–20 minutes until all vegetables are tender.
- Enhance Flavor: If using, stir in tomato paste for richer flavor and simmer a few more minutes. Taste and adjust seasoning.
- Serve: Sprinkle chopped cilantro over the top and serve hot with lime wedges and tortillas on the side.
Notes
- You can add rice or serrano chiles for extra heartiness or heat.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
