Description
Caldo de Res is a traditional Mexican beef soup simmered for hours to develop rich flavors. This hearty broth features tender beef shank or short ribs with a wholesome mix of vegetables like corn, carrots, potatoes, zucchini, chayote, and cabbage. Perfectly seasoned and served with fresh lime wedges and warm corn tortillas, this comforting soup is ideal for a nourishing family 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 potatoes, peeled and quartered
- 2 zucchinis, sliced into rounds
- 1 chayote squash, peeled and sliced (optional)
- 1/2 head of cabbage, cut into wedges
Garnish 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 high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear. Let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors are deeply developed.
- Add Root Vegetables: Once the beef is tender, add the corn cut into thirds, peeled and chunked carrots, and peeled and quartered potatoes to the pot. Continue cooking the soup for 15 minutes, allowing these vegetables to start softening while absorbing the beefy broth.
- Add Remaining Vegetables: Stir in the sliced zucchini, peeled and sliced chayote squash if using, and wedges of cabbage. Cook for an additional 10 to 15 minutes, or until all the vegetables are tender but not mushy, maintaining a nice texture.
- Season and Finish: Taste the caldo de res and adjust the seasoning with additional salt or pepper if needed. Stir in the chopped cilantro for a fresh herbal note just before serving.
- Serve: Ladle the hot soup into bowls and serve with lime wedges for squeezing over the top. Accompany with warm corn tortillas to make the meal complete and authentic.
Notes
- Skimming the foam during simmering is important to keep the broth clear and flavorful.
- Chayote squash is optional but adds a mild sweetness and texture that complements the soup well.
- Adjust the salt and pepper to taste during cooking and before serving.
- Leftovers taste even better the next day after flavors meld further.
- For a richer broth, you can brown the beef before boiling, but it is optional for this recipe.
