Caldo de Res, or Mexican beef soup, is a comforting and nourishing dish filled with tender beef, fresh vegetables, and a flavorful broth. This traditional recipe is perfect for cold days, family gatherings, or whenever you crave a homemade, satisfying meal. The slow-simmered beef and vibrant vegetables create a wholesome and filling soup that’s both delicious and nutritious.
Ingredients:
For the Soup:
2 pounds beef shank (bone-in for extra flavor)
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons black pepper
1 onion (chopped)
3 cups beef broth
1 (14.5-ounce) can diced tomatoes
4 cups water
2 medium carrots (coarsely chopped)
1/4 cup chopped fresh cilantro
2 chayotes (optional, quartered)
2 ears corn (husked and cut into thirds)
1 potato (optional, quartered)
1 medium head cabbage (cored and cut into wedges)
Garnishes:
1 cup chopped fresh cilantro
1/4 cup sliced pickled jalapeños
1/4 cup finely chopped onion
2 limes (cut into wedges)
4 radishes (quartered)
Instructions:
Step 1: Prepare the Beef
- Cut the meat from the bones into 1/2-inch pieces, leaving some meat attached to the bones.
- Heat a heavy soup pot over medium-high heat. Add vegetable oil and tilt the pan to coat the bottom.
- Add meat and bones, season with salt and pepper, and cook until well browned.
Step 2: Create the Broth
- Add the chopped onion to the pot and cook until lightly browned.
- Stir in beef broth and diced tomatoes. The liquid should cover the bones by about 1/2 inch. Add extra water if needed.
- Reduce heat to low, cover loosely, and simmer for about 1 hour until the meat becomes tender.
Step 3: Add the Vegetables
- Pour in 4 cups of water and return to a simmer.
- Add carrots and 1/4 cup cilantro, cooking for 10 minutes.
- Stir in chayote, corn, and potato, simmering until vegetables are tender.
- Gently push cabbage wedges into the soup and cook until soft, about 10 minutes.
Step 4: Serve and Garnish
- Ladle the soup into large bowls, ensuring each serving has a mix of beef, vegetables, and bone-in meat.
- Garnish with fresh cilantro, jalapeños, and finely chopped onion.
- Serve with lime wedges and radishes on the side.
- Enjoy with warm corn tortillas or a side of Mexican rice.
Storage Tips
- Store leftover caldo de res in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove or in the microwave before serving.
Why You’ll Love This Recipe
- Rich and comforting: The bone-in beef shank enhances the broth with a deep, meaty flavor.
- Packed with nutrients: Loaded with protein, fiber, and vitamins from fresh vegetables.
- Versatile and customizable: Adjust ingredients based on preference and seasonality.
Whether you’re looking for a nourishing meal to warm up on a chilly day or a taste of traditional Mexican comfort food, Caldo de Res is the perfect dish to enjoy with family and friends!
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