Caldo de Res (Mexican Beef Soup Recipe)
Caldo de Res is a hearty and delicious Mexican beef and vegetable soup made with tender beef and seasonal vegetables in a flavorful homemade beef broth. It’s the ultimate comfort food, especially when served with warm tortillas!
Servings: 8 servings
Ingredients
- 3 pounds bone-in beef shank
- 1½ pounds chuck roast cut into large 2-inch chunks
- water (about 8-12 cups)
- 2 cobs corn shucked and cut into 3-inch pieces
- 2 bay leaves
- 1 large white onion chopped into 1-inch pieces
- 1 head garlic top sliced off to reveal the cloves and loose papery skin removed.
- 4 carrots peeled and chopped into 1-inch pieces
- ½ pound green beans sliced in half
- 1 small head green cabbage chopped into large pieces
- 3 Yukon Gold potatoes quartered
- 2 Roma tomatoes quartered
- 3 zucchini halved and sliced into 1-inch pieces
- 2 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 1 small bunch fresh cilantro chopped
Instructions
- Place the meat and bones into a large soup pot filled with cold water. Gently agitate the water to help remove bone fragments or excess blood. Do not try to “clean” the bones completely. Drain.
- Optional: For a "cleaner" broth, boil the bones for 4-5 minutes, then drain.
- In a large stockpot, add the beef chuck and beef shank and cover with water (about 8-12 cups of water). Bring to a boil over high heat, then reduce the heat to low and continue simmering for approximately 1½-2 hours. During this time, skim off any foam or impurities that rise to the top using a small wire mesh strainer. See notes.
- Add the corn, bay leaves, onion, and entire head of garlic. Cover and simmer over low heat for 15 minutes or until the beef is tender.
- Next, add the carrots and green beans and continue simmering for 15 minutes.
- Then, add the cabbage, potatoes, and tomatoes and cook for an additional 10 minutes, pushing the cabbage down into the broth water as it shrinks.
- Remove the head of garlic from the broth and set aside. Once cool enough to handle, carefully squeeze the soft cloves from their skins.
- Return the garlic to the pot with the zucchini, salt, and cilantro. Simmer for 15 minutes or until the zucchini is softened to your liking. Adjust the salt and pepper to taste.
- Ladle the soup into bowls with a good mix of meat and veggies! Garnish with chopped cilantro, if desired, and enjoy with lime wedges, cooked rice, and warm tortillas or tortilla chips.
Notes
- What is the best meat for beef broth? This recipe includes beef chuck and beef shank, but short ribs and oxtail are other fantastic additions. Bones make great broth.
- For an extra-clear broth: After boiling, remove the meat and bones from the soup and set them aside. Strain the broth through a fine-mesh strainer into a clean pot and wash the large stockpot. Once the pot is cleaned, return the meat, bones, and broth to continue cooking.
- Allow leftovers to cool before transferring to an airtight container. Store in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Nutrition
Calories: 414kcal | Carbohydrates: 29g | Protein: 44g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 752mg | Potassium: 1509mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1374IU | Vitamin C: 68mg | Calcium: 117mg | Iron: 6mg
