Description

Caldo de Res is a traditional Mexican beef and vegetable soup, rich in flavor and perfect for a comforting meal. Slow-cooked beef shank or short ribs create a savory broth infused with onions, garlic, and fresh vegetables including corn, carrots, zucchini, potatoes, chayote, and cabbage. Garnished with fresh cilantro and served with lime wedges and warm corn tortillas, this hearty soup is a wholesome family favorite.

Ingredients

Beef and Broth

2 pounds beef shank or short ribs
8 cups water
1 onion, quartered
3 garlic cloves
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper

Vegetables

2 ears of corn, cut into thirds
2 carrots, peeled and cut into chunks
2 zucchinis, sliced into rounds
2 potatoes, peeled and quartered
1 chayote squash, peeled and sliced (optional)
1/2 head of cabbage, cut into wedges

Garnishes and Serving

1/2 cup chopped cilantro
2 limes, cut into wedges
Corn tortillas (for serving)

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Instructions

Prepare the broth: In a large pot, combine the beef shank or short ribs with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce to a simmer and cook gently for 1.5 to 2 hours, skimming off any foam that forms on the surface to keep the broth clear and flavorful.
Add root vegetables: After the initial simmering, add the cut corn, peeled and chunked carrots, and quartered potatoes to the pot. Continue cooking for another 15 minutes, allowing these vegetables to soften and release their sweetness into the broth.
Incorporate remaining vegetables: Stir in the sliced zucchinis, peeled and sliced chayote squash if using, and cabbage wedges. Cook for an additional 10 to 15 minutes until all vegetables are tender but still maintain their shape and texture.
Season and garnish: Adjust the seasoning to taste if necessary. Stir in the chopped fresh cilantro to brighten the flavor and add a fresh herbal note to the soup.
Serve: Ladle the hot soup into bowls and serve it alongside lime wedges and warm corn tortillas, which add a delicious accompaniment and allow diners to enhance the soup with a splash of citrus.

Notes

Skimming the foam during simmering helps to maintain a clear broth and improve the flavor.
Chayote squash is optional but adds a mild, slightly sweet flavor that complements the other vegetables.
Adjust the salt to taste, especially if serving with salted tortillas or other salty sides.
Leftover caldo de res tastes even better the next day as flavors meld.
For a richer broth, you can brown the beef before simmering, though it is not necessary.
If preferred, other root vegetables like turnips can be added for variety.