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Caldo de Res is a hearty Mexican beef soup that's perfect for chilly days or when you need a comforting meal. Packed with tender beef shank, fresh vegetables, and a burst of cilantro, this soup is both nutritious and delicious. The slow simmering process ensures all the flavors meld together beautifully. Serve it hot with a squeeze of lime for that extra zing. Let's dive into this soul-warming recipe!
Caldo de Res Beef Soup Recipe
Ingredients:
- 2 lbs beef shank, bone-in
- 1 large onion, quartered
- 2 cloves garlic, minced
- 2 ears corn, cut into thirds
- 2 large carrots, cut into chunks
- 2 large zucchinis, cut into chunks
- 4 potatoes, peeled and quartered
- 0.5 head cabbage, cut into wedges
- 0.25 cup chopped cilantro
- 8 cups water
Instructions:
- In a large pot, add beef shank, onion, garlic, and water. Bring to a boil.
- Reduce heat and simmer for 1 hour, skimming off any foam.
- Add corn, carrots, potatoes, and cabbage. Cook for another 30 minutes.
- Add zucchini and cook for an additional 15 minutes.
- Season with salt and pepper. Stir in cilantro before serving.
- Serve hot with lime wedges.
What You Will Need
What you will need to make caldo de res beef soup
- Beef shank: Adds rich, deep flavor and essential nutrients. The bone-in cut enhances the broth's taste and texture.
- Onion: Provides a sweet, aromatic base that complements the beef and vegetables.
- Garlic: Infuses the soup with a robust, savory depth that enhances all other flavors.
- Corn: Adds sweetness and texture, balancing the savory elements of the soup.
- Carrots: Contribute natural sweetness and a vibrant color, making the soup more visually appealing.
- Zucchinis: Offer a mild flavor and tender texture, absorbing the broth's rich taste.
- Potatoes: Add heartiness and help thicken the soup, making it more filling.
- Cabbage: Provides a slight crunch and a subtle, earthy flavor that rounds out the soup.
- Cilantro: Adds a fresh, herbal note that brightens the overall flavor of the soup.
Tools and Instruments Required
What tools/instruments will be needed to make Caldo de Res Beef Soup Recipe
- Large pot: Essential for boiling beef shank and vegetables together, ensuring even cooking and flavor infusion.
- Knife: Needed to cut vegetables and beef into appropriate sizes for even cooking.
- Cutting board: Provides a stable surface for safely chopping vegetables and meat.
- Ladle: Useful for serving the soup into bowls without spilling.
- Tongs: Helps handle hot beef shank and large vegetable pieces safely.
Caldo de Res Beef Soup Recipe
Hearty and comforting beef soup with vegetables.
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Ingredients:
Main Ingredients
- 2 lbs beef shank, bone-in
- 1 large onion, quartered
- 2 cloves garlic, minced
- 2 ears corn, cut into thirds
- 2 large carrots, cut into chunks
- 2 large zucchinis, cut into chunks
- 4 potatoes, peeled and quartered
- 0.5 head cabbage, cut into wedges
- 0.25 cup chopped cilantro
- 8 cups water
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
- In a large pot, add beef shank, onion, garlic, and water. Bring to a boil.
- Reduce heat and simmer for 1 hour, skimming off any foam.
- Add corn, carrots, potatoes, and cabbage. Cook for another 30 minutes.
- Add zucchini and cook for an additional 15 minutes.
- Season with salt and pepper. Stir in cilantro before serving.
- Serve hot with lime wedges.
Notes:
Enjoy this traditional Mexican soup with a squeeze of lime.
Read more: Birria De Res Stew Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 900mgFiber: 6gSugar: 6gVitamin A: 400IUVitamin C: 30mgCalcium: 80mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the soup as per the recipe.
- Let it cool completely.
- Store in airtight containers.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the soup fully.
- Pour into freezer-safe containers.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove until hot.
Adding a splash of apple cider vinegar to the broth can help tenderize the beef shank and bring out deeper flavors in the Caldo de Res.
Frequently Asked Questions
FAQ:
Can I use a different cut of beef?
Yes, you can use beef short ribs or oxtail as alternatives.
How long does it take to cook?
It takes about 2 hours from start to finish.
Can I add other vegetables?
Absolutely, feel free to add green beans, chayote, or any other veggies you like.
Do I need to brown the beef first?
No, you can add the beef directly to the pot without browning.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
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