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Caldo de Res (Mexican Beef Soup)
Caldo de Res (Mexican Beef Soup)
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Mexican beef bone soup with vegetables and herbs for a nourishing meal.
Ingredients:
  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 3 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • 0.25 cup chopped fresh cilantro
  • 2 chayotes, quartered
  • 2 ears corn, husked and cut into thirds
  • 1 potato, quartered
  • 1 medium head cabbage, cored and cut into wedges
  • 1 cup chopped fresh cilantro
  • 0.25 cup sliced pickled jalapenos
  • 0.25 cup finely chopped onion
  • 2 limes, cut into wedges
  • 4 radishes, quartered
Instructions:
  • Dice the meat from the beef bones into 1/2 inch pieces, keeping some attached to the bones for flavor.
  • 1. Preheat a sturdy soup pot over medium-high heat until it's nice and hot. 2. Pour in oil, swirling it around to cover the bottom of the pot. 3. Add the meat and bones, then season with salt and pepper. 4. Sear and stir until everything is beautifully browned.
  • Sauté onions until golden; pour in broth and tomatoes. Ensure liquid covers bones by half an inch. If not, add water. Simmer covered on low until meat is tender, approximately 1 hour.
  • Add 4 cups of water to the pot and bring it back to a gentle simmer. Toss in carrots and sprinkle 1/4 cup of cilantro; simmer for 10 minutes. Gently mix in chayote, corn, and potato; simmer until veggies are soft. Nestle cabbage wedges into the soup and cook until tender, approximately 10 minutes more.
  • Serve the hearty soup in large bowls, making sure to include meat, veggies, and bones. Top with fresh cilantro, spicy jalapeños, and minced onion. Drizzle lime juice over each bowl and offer radishes on the side.

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