Caldo de Res, or Mexican beef soup, is a comforting dish that warms both body and soul, perfect for chilly evenings or when you need a hearty meal that's easy to prepare. This traditional recipe, rich in proteins, vitamins, and a mix of delightful flavors, will bring a touch of authentic Mexican cuisine to your dinner table. Here, we'll guide you through 5 easy steps to make this delicious Caldo de Res with all the essential tips and tricks to ensure success even for beginners.
Step 1: Gather Your Ingredients
- 2 lbs beef shank, bone-in
- 1.5 liters of water
- 1 white onion, quartered
- 3 cloves of garlic, peeled
- 2 large carrots, sliced
- 1 medium zucchini, sliced
- 1 small head of cabbage, cut into quarters
- 2 corn cobs, cut into halves or quarters
- 2 medium potatoes, cubed
- 1 cup green beans, ends trimmed
- 1⁄2 bunch of cilantro, tied with kitchen twine
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: avocado, lime wedges, and hot sauce for serving
🍽️ Note: Ensure you use bone-in beef shank for the richest flavor in your broth.
Step 2: Prepare the Beef
First, season the beef shank generously with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the beef shank until nicely browned on all sides, which should take about 5-7 minutes.
- Add quartered onion and garlic to the pot.
- Pour water into the pot to cover the beef, bring to a boil, then lower heat to simmer.
- Skim off any foam that rises to the top.
- Cover and let it simmer for about 1.5 hours or until the beef is tender.
Step 3: Add Vegetables
Once the beef is tender:
- Add potatoes, corn, and carrots first as they need more time to cook. Simmer for about 20 minutes.
- Add zucchini, cabbage, and green beans, cook until tender, roughly another 10-15 minutes.
- Add the tied cilantro towards the end of cooking to infuse a subtle flavor.
⏲️ Note: Keep an eye on the cook times; overcooked vegetables can become mushy.
Step 4: Season and Simmer
Season the soup with additional salt, pepper, and any other desired spices. Allow the soup to simmer for an additional 10-15 minutes to ensure all the flavors meld together:
- Remove the cilantro bundle, as its job is done.
- Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
Now, your Caldo de Res is ready to be served:
- Ladle the soup into bowls, ensuring each serving has a good mix of beef, vegetables, and broth.
- Serve with warm corn tortillas or fresh bolillo bread.
- Optional garnishes include diced avocado, a squeeze of lime, and a dash of hot sauce for those who like it spicy.
By following these 5 easy steps to make Caldo de Res, you've not only created a traditional Mexican dish but also a wholesome meal that's sure to nourish and impress. This beef soup, with its deep flavors and heartiness, is perfect for feeding a family or enjoying leftovers throughout the week. Its preparation is not only about following a recipe but embracing the warmth and richness of Mexican culinary heritage.
Can I use a different cut of beef?
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Yes, you can use other bone-in cuts like short ribs or oxtail, which will give a rich, collagen-rich broth.
How long does Caldo de Res last in the fridge?
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Stored properly, it can last up to 3-4 days in the refrigerator.
Is it possible to make this soup vegetarian?
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Absolutely, you can replace the beef with a variety of beans and use vegetable stock for a vegetarian version.
