Caldo de Res is a traditional Mexican beef soup loaded with hearty vegetables and tender chunks of beef. Here’s a classic recipe for Old Fashioned Caldo de Res:
Ingredients
For the Broth:
- 2 lbs beef shank or short ribs (bone-in)
- 10 cups water
- 1 onion, halved
- 2 garlic cloves, peeled and crushed
- 1 bay leaf
- Salt to taste
Vegetables:
- 2 ears of corn, cut into chunks
- 2 carrots, peeled and cut into large pieces
- 2 zucchinis, cut into large pieces
- 2 potatoes, peeled and cut into large pieces
- 1/2 cabbage, cut into wedges
- 2 chayotes, peeled and cut into large pieces (optional)
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Chopped onions, for serving
- Chopped cilantro, for serving
Instructions
- Prepare the Broth:
- In a large pot, combine the beef shank or short ribs with water. Bring to a boil, skimming off any foam that rises to the top.
- Add the halved onion, crushed garlic, bay leaf, and salt. Reduce the heat and simmer for about 1.5 to 2 hours until the meat is tender and easily pulls apart.
- Add the Vegetables:
- Add the corn chunks, carrots, potatoes, and chayotes to the pot. Simmer for about 20 minutes.
- Add the zucchini and cabbage wedges, cooking for an additional 10-15 minutes, or until all the vegetables are tender.
- Finish the Soup:
- Taste and adjust the seasoning with more salt if needed. Remove the onion and bay leaf from the broth.
- Stir in the chopped cilantro.
- Serve:
- Ladle the soup into bowls, ensuring each serving has a good mix of beef and vegetables.
- Serve hot with lime wedges, chopped onions, and more cilantro on the side. You can also serve with warm tortillas.
Enjoy your delicious and hearty Caldo de Res!
