Description
Caldo de Res is a traditional Mexican beef soup known for its rich, hearty broth and tender meat combined with fresh vegetables like corn, carrots, zucchini, potatoes, chayote, and cabbage. This comforting dish is simmered slowly to develop deep flavors and is typically served with lime wedges and warm corn tortillas for a complete, satisfying meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef shank or short ribs
- 8 cups water
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
Vegetables
- 2 ears of corn, cut into thirds
- 2 carrots, peeled and cut into chunks
- 2 zucchinis, sliced into rounds
- 2 potatoes, peeled and quartered
- 1 chayote squash, peeled and sliced (optional)
- 1/2 head of cabbage, cut into wedges
Garnishes and Serving
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- Corn tortillas (for serving)
Instructions
- Prepare the broth: In a large pot, combine the beef shank or short ribs with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface to keep the broth clear.
- Add root vegetables: After the initial simmering, add the corn pieces, carrot chunks, and quartered potatoes to the pot. Continue cooking for about 15 minutes, allowing these vegetables to soften while infusing their flavors into the soup.
- Add remaining vegetables: Stir in the sliced zucchini, optional chayote squash, and cabbage wedges. Cook for another 10 to 15 minutes until all the vegetables are tender but not mushy.
- Season and finish: Taste the broth and adjust seasoning as needed. Stir in the chopped cilantro towards the end to add a fresh, herbal note to the soup.
- Serve: Ladle the caldo de res into bowls and serve hot. Accompany each serving with lime wedges to squeeze over the soup for added brightness and warm corn tortillas on the side to complement the meal.
Notes
- Skimming foam during simmering helps keep the broth clear and improves flavor.
- Chayote squash is optional but adds a subtle sweetness and texture.
- Adjust salt and pepper according to your taste preference.
- For a more robust flavor, the beef can be browned before simmering, though this is not traditional.
- Corn tortillas are a classic accompaniment, but warm bolillo rolls also work well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
