Caldo de Res is a traditional Mexican beef soup that brings together tender chunks of beef, fresh vegetables, and a flavorful broth that is perfect for cold days or whenever you need comfort food. This hearty and satisfying dish is made with simple ingredients that blend beautifully to create a rich, aromatic soup. It’s a family favorite that’s been passed down through generations, and the best part is that it only gets better the longer it sits.
Ingredients:
- 2 lbs beef shank (with bone) or beef short ribs
- 12 cups water
- 2 medium carrots, peeled and cut into large chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 medium onion, peeled and halved
- 2 cloves garlic, minced
- 1 zucchini, cut into chunks
- 1/2 medium cabbage, cut into large wedges
- 2 corn on the cob, each cut into 3 pieces
- 1 or 2 jalapeños (optional, for heat)
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp cumin (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges, for serving
- Tortillas, for serving
Instructions:
- Prepare the beef: In a large pot, add the beef shank or short ribs and cover with 12 cups of water. Bring to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and skim off any foam that rises to the top.
- Simmer the broth: Add the onion, garlic, bay leaves, oregano, cumin (if using), and a pinch of salt and pepper. Let the soup simmer for 1.5 to 2 hours, or until the beef is tender and easily pulls apart with a fork.
- Add vegetables: After the beef has cooked, add the carrots, potatoes, and corn to the pot. Let it cook for about 20 minutes, or until the vegetables start to soften.
- Add remaining vegetables: Add the zucchini, cabbage, and jalapeños (if using) to the soup. Continue cooking for another 10-15 minutes, until the vegetables are tender and the soup is fragrant.
- Adjust seasoning: Taste the broth and adjust the salt and pepper as needed. The soup should have a savory, well-balanced flavor.
- Serve: Ladle the soup into bowls, making sure to get some of the tender beef, vegetables, and broth in each serving. Garnish with fresh cilantro and serve with lime wedges on the side. For the full experience, pair it with warm tortillas.
Tips:
- For even richer flavor, you can roast the beef shank or short ribs in the oven for 20-30 minutes before adding them to the pot to sear the meat.
- If you want a spicier kick, add more jalapeños or a couple of dried chilies to the broth.
- Some people enjoy adding a bit of rice or a squeeze of lime to their caldo de res for extra depth.
This rustic, savory soup is the perfect dish for a cozy family meal. The broth is full of rich, meaty flavor, and the combination of vegetables makes it a well-rounded, hearty dish. Enjoy!
