🍲 Caldo de Res (Mexican Beef Soup)
🕒 Prep Time: 20 minutes
⏳ Cook Time: 2.5 – 3 hours (stovetop)
🍽️ Serves: 6–8
✅ Ingredients:
For the Broth & Meat:
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2.5 – 3 lbs beef shank (with bone), or beef short ribs
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12 cups water
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1 white onion, halved
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4 cloves garlic, peeled
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2 tsp salt (adjust to taste)
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1 tsp black peppercorns
Vegetables:
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2 carrots, peeled and cut into chunks
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2 ears of corn, cut into halves or thirds
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2 zucchini, chopped into large chunks
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2 medium potatoes, peeled and quartered
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1 cup green beans, trimmed
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1 small wedge cabbage, cut into large pieces
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1–2 Roma tomatoes, optional, halved or diced
Garnishes (optional but recommended):
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Chopped cilantro
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Lime wedges
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Diced onion
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Warm corn tortillas or rice
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Jalapeño slices or salsa
🥣 Instructions:
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Start the Broth:
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In a large stockpot, place the beef, onion, garlic, peppercorns, and salt.
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Add water and bring to a boil. Skim off any foam/scum that rises to the top.
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Lower heat, cover, and simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
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Add the Vegetables:
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Add the carrots, corn, and green beans. Simmer for 10 minutes.
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Then add potatoes and cabbage. Cook another 10–15 minutes.
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Finally, add the zucchini and tomatoes (if using). Cook just until all vegetables are tender, about 10 minutes more.
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Taste and Adjust:
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Add more salt if needed. You can also remove the onion and garlic at this point or blend a bit of the broth with them and stir back in for extra flavor.
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Serve:
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Ladle soup into large bowls with meat, broth, and a generous mix of vegetables.
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Garnish with cilantro, a squeeze of lime, and optional onions or salsa.
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📝 Tips:
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For instant pot version: Use sauté mode to brown meat, then pressure cook on high for 30 minutes, followed by quick release. Add veggies and simmer on sauté mode until tender.
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This soup gets better the next day! Store in the fridge for up to 4 days or freeze for longer storage.
Would you like a printable version or a shortcut method for busy nights