Description
Caldo de Res is a delicious and hearty Mexican beef soup packed with tender beef and a medley of vegetables simmered in a rich, flavorful broth. It’s the perfect comfort dish for any time of year, especially when you’re craving something warm and satisfying.
Ingredients
FOR THE BEEF STOCK
3 pounds beef shank or use short rib or beef chuck
8-10 cups water
1 large onion, rough chopped
2 celery stalks, rough chopped
10 cloves garlic, rough chopped
5 chile de arbol peppers (optional)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
FOR THE CALDO DE RES (BEEF SOUP)
3 potatoes, cut into bite sized pieces
2 carrots, cut into bite sized pieces
2 zucchinis, cut into bite sized pieces
2 jalapeno peppers, sliced (optional)
2 ears of corn, quartered
3 medium sized tomatoes, cut into bite sized pieces
1/4 head cabbage, chopped
8 ounces tomato sauce
Juice from 1 lime
FOR SERVING
Spicy red pepper flakes
Fresh chopped cilantro
Hot sauce
Lime wedges
Instructions
1. To a very large pot, add the beef shank (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5–2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
2. Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside.
3. Strain the beef stock and discard the solids.
4. Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes.
5. Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables are tender to your preference.
6. Add the shredded beef back to the pot and stir in the juice from 1 lime. Heat through and adjust for salt.
7. Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges.
Notes
You can use a mix of beef shank, short ribs, or chuck roast depending on what you have available. Other vegetables such as chayote, green beans, or peas can be added for variety. Serve with warm tortillas or rice for a complete meal.