Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered with hearty vegetables like corn, carrots, zucchini, potatoes, chayote, and cabbage. This comforting dish is flavored with garlic, onion, cilantro, and lime, served hot alongside warm corn tortillas for a satisfying and wholesome meal.
Ingredients
Scale
Meat 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
- 1/2 cup chopped cilantro
To Serve
- 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 to a boil over high heat, then reduce to a simmer and cook gently for 1.5 to 2 hours, skimming off any foam that forms on the surface to ensure a clear broth.
- Add root vegetables: After the meat has become tender, add the corn cut into thirds, peeled and chunked carrots, and quartered potatoes to the pot. Continue cooking for 15 minutes until these vegetables start to soften.
- Incorporate remaining vegetables: Stir in the sliced zucchini, peeled and sliced chayote squash if using, and cabbage wedges. Simmer for an additional 10 to 15 minutes, or until all vegetables are tender but still hold their shape.
- Final seasoning and garnish: Taste the caldo and adjust salt and pepper as needed. Stir in the chopped cilantro for a fresh herbal note that brightens the soup.
- Serve: Ladle the hot soup into bowls and serve with lime wedges on the side for squeezing, along with warm corn tortillas to complement the rich and nourishing broth.
Notes
- Skimming foam during simmering helps keep the broth clear and improves flavor.
- Chayote is optional but adds a mild sweetness and unique texture.
- For a spicier kick, serve with sliced jalapeños or a dash of hot sauce.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Use bone-in beef shank for richer flavor and nutritional benefits.
