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Caldo de Res (Mexican Beef & Vegetable Soup)

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Recipe ingredients:

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nowayjosecuisine558.233 months agoWaivio3 min read

Experience the heartwarming flavors of a traditional Mexican beef soup with this Caldo de Res recipe. Perfect for a cold day or a hearty meal any time of year, this dish combines tender beef shank with a medley of fresh vegetables in a savory broth. Pair it with Mexican rice for a complete, comforting meal.

Ingredients

🥩 3-4 lb beef shank with bones
🧄 1 garlic head
🧅 1 onion
🌿 1 celery stick
🧂 2 tbsp salt
🥄 1 tbsp beef bouillon
🌽 3 corn on the cob
🥕 2 carrots
🥔 2 potatoes
🌶️ 2 jalapeños
🥬 1/2 cabbage
🌿 small bunch of cilantro
🥒 2 zucchinis
🍋 Lime (for serving)

Instructions

1- Prepare the Beef and Broth:

Cut the beef shank into medium-sized pieces.
In a large pot, add the beef shank, whole head of garlic, sliced onion, and celery stick.
Add enough water to cover the meat and an additional 5 centimeters above it.
Add salt to taste and bring the mixture to a boil.
Once boiling, reduce the heat and simmer for 1 hour. Periodically skim off any foam that forms on the surface.

2- Add Vegetables:

Remove the garlic head and celery from the broth after the initial simmering.
Stir in the beef bouillon for added flavor.
Add corn on the cob (cut into manageable pieces if desired) and sliced carrots to the pot.
Cook for 15 minutes to begin the vegetable infusion.

3- Continue Cooking Layers:

Introduce diced potatoes and whole jalapeños for an additional depth of flavor.
Simmer for another 15 minutes, ensuring the vegetables are tender.

4- Final Additions:

Add large pieces of cabbage and a small bunch of cilantro.
Cook for 10 minutes to allow the flavors to meld.
Finally, add sliced zucchinis and simmer for 5 more minutes.

5- Serve:

In a large bowl, place a serving of Mexican rice on the bottom (refer to the linked recipe for preparation).
Ladle in a variety of cooked vegetables and beef.
Pour some of the flavorful broth over the top.
Finish with a squeeze of fresh lime juice for a zesty kick.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6-8
Equipment: Large pot, Ladle, Cutting board, Knife

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