Delve into the heartwarming world of Caldo de Res, the quintessential Mexican beef soup. This soul-satisfying dish combines a rich, beefy broth with a bounty of vegetables like squash, corn, carrots, cabbage, and potatoes.
A testament to comfort food, Caldo de Res is not just a meal but a nourishing experience, perfect for chilly days and cozy evenings. Its wholesome ingredients, packed with vitamins and nutrients, are simmered to perfection, yielding a flavor that’s as comforting as it is delicious.
Join us on a culinary journey to explore how to bring this comforting classic to your table.
How to Prepare Caldo de Res
- Broth Basics: In a large Dutch oven or pot, combine 12 cups of water, 2 ½-3 pounds of bone-in beef shank, 4 cloves of garlic, 2 bay leaves, and 1 tablespoon of kosher salt. Bring to a boil, then cover, reduce heat to a low simmer, and cook for 1 ½ to 2 hours, or until the meat is tender.
- Skim and Simplify: As it cooks, skim off any foam that forms on the surface. After cooking, remove and discard the bay leaves and garlic cloves. Transfer the beef shank to a bowl and let it cool slightly.
- Veggie Medley: To the broth, add 4 sliced medium carrots, 3 halved ears of corn, 2 potatoes cut into eighths, 2 medium zucchini cut into chunks, ¼ head of green cabbage cut into chunks, a handful of cilantro, and 1 tablespoon of tomato paste. Stir until the tomato paste dissolves.
- Vegetable Simmer: Bring the soup to a boil, then reduce the heat to a low simmer. Cook for 15-20 minutes, until the vegetables are tender.
- Meat Prep: While the vegetables cook, remove the bones and any tough pieces from the beef shank. Chop the tender meat into bite-sized chunks and return them to the pot once the vegetables are cooked through.
- Final Touches: Stir the soup, taste, and season with additional salt if needed.
- Serve with Love: Ladle the soup into bowls, ensuring a good mix of ingredients in each. Garnish with fresh cilantro, a squeeze of lime juice, and hot sauce to taste.
Caldo de Res
Ingredients
- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
- 4 medium carrots
- 3 medium ears of corn
- 2 medium potatoes
- 2 medium zucchini
- ¼ head green cabbage
- 1 handful cilantro
- 1 tablespoon tomato paste
- 4 limes halved
- hot sauce
Instructions
- Start the Broth: In a large cooking pot such as a Dutch oven, combine 12 cups of water with the bone-in beef shanks. Add into the mix 4 garlic cloves, a couple of bay leaves, and a tablespoon of kosher salt. Heat until it reaches a boil, then cover, reduce the heat to maintain a gentle simmer, and let it cook for about 1 ½ to 2 hours, or until you find the beef nicely tender.
- Clean the Broth: Throughout the cooking process, keep an eye out for any foam forming on the top and skim it off. Once the beef is tender, remove the bay leaves and garlic, discarding them. Take the beef shank out of the pot and set it aside to cool down a bit.
- Introduce the Vegetables: Into the pot, add the sliced carrots, the corn halves, potato pieces, chunks of zucchini, cabbage chunks, a generous handful of cilantro, and a spoonful of tomato paste. Mix everything well to ensure the tomato paste is completely integrated into the broth.
- Simmer the Vegetables: Bring the soup back up to a boil, then lower the heat to let it simmer gently. This is to ensure the vegetables become perfectly tender, which should take around 15-20 minutes.
- Prepare the Beef: While the veggies are simmering away, deal with the beef shank by removing any bones and tough parts, then chopping the meat into small, bite-sized pieces. Once the veggies are tender, add the meat back into the pot.
- Season and Serve: Give the soup a good stir to mix everything together, then do a taste test and adjust the seasoning with more salt if it's needed.
- Enjoy Your Meal: Serve the Caldo de Res hot, garnished with additional fresh cilantro, a squeeze of lime juice from the halved limes, and a dash of hot sauce for those who enjoy a bit of heat.
How to Store Caldo de Res
To store Caldo de Res, allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze the soup in suitable freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Warm the soup over medium heat on the stove, stirring occasionally, until heated through.
