Caldo de Res is a beloved Mexican comfort food, brimming with tender beef, hearty vegetables, and a rich broth infused with fragrant herbs and spices. This Mexican beef soup is a perfect dish for family gatherings or cozy nights, offering a delicious balance of savory flavors that will warm you from the inside out. With easy-to-find ingredients and simple preparation steps, you’ll soon be savoring a bowl of this soul-soothing soup.
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Key Information
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Number of Servings: 6 servings
- Serving Size: 1-2 cups per serving
Nutritional Information (Per Serving)
- Calories: 300 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fat: 15g
- Sodium: 550mg
- Fiber: 3g
- Sugar: 4g
Note: Caldo de Res is rich in protein, vitamins from the vegetables, and comforting, low-fat broth. It’s a wholesome meal that satisfies both hunger and cravings for deep flavors.
Ingredients List
- 2 lbs (900g) beef shank, bone-in (or beef short ribs)
- 10 cups (2.4 liters) water
- 2 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 large zucchini, cut into thick slices
- 1 small corn on the cob, cut into halves or thirds
- 1/2 small head of cabbage, quartered
- 1 medium onion, quartered
- 2 garlic cloves, smashed
- 2 Roma tomatoes, quartered
- 1-2 sprigs fresh cilantro
- 2-3 sprigs fresh oregano (or 1 tsp dried oregano)
- 1-2 bay leaves
- 1 tbsp salt (or to taste)
- 1 tsp black pepper
- 1-2 limes, cut into wedges (for serving)
- Tortillas or crusty bread (optional, for serving)
Detailed Method of Preparation
Prepare the Beef:
In a large pot, place the beef shank (or short ribs) and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes. Skim off any foam or impurities that rise to the surface. This step helps ensure a clear broth.Add the Aromatics and Broth Enhancers:
Add the quartered onion, smashed garlic, Roma tomatoes, cilantro, oregano, bay leaves, salt, and black pepper to the pot. Stir to combine. Let the beef simmer for about 1 hour, or until the meat becomes tender and easy to pull apart.Add the Vegetables:
Once the beef is nearly tender, add the carrots, potatoes, zucchini, corn, and cabbage to the pot. Stir gently to combine, and adjust the salt and pepper to taste. Continue to simmer for an additional 20-30 minutes, or until the vegetables are fully cooked and tender.Final Taste Check:
Taste the broth and adjust the seasoning if necessary. Add more salt, pepper, or a squeeze of lime juice for added flavor. If the broth needs more depth, you can also add a little more oregano or a pinch of chili powder.Serve:
Ladle the hot caldo de res into bowls, making sure each serving has a good portion of beef, vegetables, and broth. Serve with fresh lime wedges on the side and warm tortillas or crusty bread for dipping.
Tips for Culinary Success
Use Bone-In Meat: The bones in the beef shank or short ribs add rich flavor to the broth, making it more aromatic and delicious. If you can’t find bone-in meat, you can substitute with boneless cuts, but the flavor won’t be quite the same.
Customize with Vegetables: Caldo de Res is a versatile soup, and you can add other vegetables such as sweet potatoes, green beans, or chayote (Mexican squash) depending on your preferences and what’s in season.
Making it Spicy: If you like a bit of heat, you can add a sliced jalapeño or serrano chili to the broth as it simmers. For more intensity, try blending a couple of dried chilies (like guajillo or ancho) with some of the broth and adding it back into the soup.
Allow for Extra Flavor: Let the soup rest for a few hours or overnight for even more depth of flavor. Caldo de Res often tastes even better the day after it’s made!
Serving Ideas: Pair this hearty Mexican beef soup with Mexican rice, tortillas, or even some avocado slices on top for extra freshness.
Frequently Asked Questions (FAQs)
1. Can I make Caldo de Res in a slow cooker or pressure cooker?
Yes! For the slow cooker, add all ingredients and cook on low for 6-8 hours. For a pressure cooker or Instant Pot, cook under high pressure for about 45 minutes, then release the pressure naturally.
2. What cut of beef is best for Caldo de Res?
Beef shank with bone-in is traditional, but beef short ribs or even brisket can be used. The key is to use a tougher cut with bones, as they contribute to a richer broth.
3. Can I freeze leftover Caldo de Res?
Yes! Caldo de Res freezes well. Let it cool completely, then store in an airtight container for up to 3 months. To reheat, simmer on the stove or microwave until hot, adding extra water or broth if necessary.
4. Is this recipe gluten-free?
Yes, Caldo de Res is naturally gluten-free. Just be sure to check the labels on any additional seasonings or condiments you use, like bouillon cubes or sauces, to confirm they're gluten-free.
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors improve with time, so it's a great dish to prepare ahead.