Caldo de Res is a traditional Mexican beef soup packed with hearty vegetables and tender beef, simmered in a flavorful broth.
Ingredients:
For the broth:
- 2 lbs beef shank (or beef short ribs, with bone-in)
- 10 cups water
- 1 small onion (halved)
- 4 garlic cloves (peeled)
- 1 bay leaf
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
For the vegetables:
- 2 large carrots (cut into chunks)
- 2 medium potatoes (cut into chunks)
- 1 zucchini (cut into chunks)
- 1 chayote squash (optional, cut into chunks)
- 2 ears of corn (cut into thirds)
- ½ head of cabbage (cut into wedges)
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- ½ bunch cilantro (chopped, plus more for garnish)
For serving:
- Lime wedges
- Chopped cilantro
- Sliced jalapeños (optional)
- Warm corn tortillas
Instructions:
Prepare the broth:
- In a large pot, add the beef, water, onion, garlic, bay leaf, salt, pepper, and cumin.
- Bring to a boil, then reduce to a simmer. Skim off any foam that forms on top.
- Cover and simmer for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
Add vegetables:
- Remove the onion and bay leaf from the broth.
- Add the carrots, potatoes, and corn. Simmer for about 10 minutes.
- Stir in the tomatoes, zucchini, chayote, and cabbage. Simmer for another 15-20 minutes, or until all vegetables are tender.
Finish the soup:
- Taste and adjust seasoning with more salt if needed.
- Stir in chopped cilantro and let the soup rest for a few minutes.
Serve:
- Ladle into bowls, making sure to get a mix of meat, vegetables, and broth.
- Garnish with extra cilantro and serve with lime wedges and warm tortillas.