Caldo de res is a comforting Mexican beef and vegetable soup that brings together simple ingredients in a flavorful, clear broth. The magic happens when bone-in beef slowly simmers alongside fresh vegetables, creating a nourishing meal that’s been a staple in Mexican households for generations. This unpretentious yet satisfying soup is perfect for family meals, offering both warmth and sustenance in a single bowl. The beauty of caldo de res lies in its straightforward preparation and honest flavors.
Caldo de Res Recipe
6
portions20
minutes3
heures383
kcal3
heures20
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1.5 kg 3 lb beef shanks with bone
450 g 1 lb beef soup bones (optional, for extra flavor)
2 l 8 tasse l'eau
1 1 white onion
4 4 gousses d'ail
2 2 bay leaves
1 cuillère à soupe 1 cuillère à soupe sel
2 2 carottes
2 2 potatoes
2 2 ears of corn
1 1 small cabbage
2 2 zucchini
2 2 chayotes
3 3 tomatoes
1 handful 1 fresh cilantro
Equipement
large pot- Cutting board et Knife
- slotted spoon
- ladle
Directions
- Place beef shanks and soup bones in a large pot and cover with water. Bring to a boil over high heat.
- Once boiling, skim off any foam that rises to the surface and discard it.
- Add the quartered onion, garlic cloves, bay leaves, and salt to the pot. Reduce heat to medium-low, cover partially, and simmer for 1 hour and 30 minutes, or until the meat is tender.
- Remove the onion, garlic, and bay leaves from the broth with a slotted spoon and discard.
- Add the carrots and potatoes to the pot and cook for 15 minutes.
- Add the corn cobs and cook for another 10 minutes.
- Add the cabbage, zucchini, chayotes (if using), and tomatoes. Simmer for 10-15 minutes more, until all vegetables are tender but not mushy.
- Taste the broth and adjust salt if needed.
- Sprinkle fresh cilantro over the soup just before serving.
- Serve hot in large bowls, making sure each serving includes meat, vegetables, and plenty of broth.
Notes
- The key to authentic caldo de res is using bone-in beef cuts. The marrow and collagen create a rich, flavorful broth that simply can’t be replicated with boneless meat.
