caldo de res

Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and&nbsp;squash, corn, carrots, cabbage and potatoes.&nbsp;

Caldo de Res

water, (divided)

beef shank

garlic, (peeled)

bay leaves

coarse kosher salt

potatoes, (cut into eighths (Idaho, Russet or Yukon Gold))

medium ears of corn, (shucked and halved)

zucchini,

carrots,

cabbage,

cilantro, (for serving)

limes, (halved, for serving)

Tabasco hot sauce, (for serving)

In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.

Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves.&nbsp; Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.&nbsp;

Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.

Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.&nbsp;

While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.&nbsp;

Stir everything together and taste. Season with salt and pepper, if desired.

Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with cilantro, freshly squeezed lime juice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!

Para quien le gusta la masa de maíz azul, le recomiento este delicioso tamal, con un sabor muy distinto al clásico.

Tamales de muerto

gramos de manteca

kilo de masa de maíz azul

cucharada de polvo para hornear

litros de caldo de pollo o de res

Hojas de maíz remojada en agua caliente y escurridas

gramos de queso Cotija rallado

Mexican beef soup made in a rich beef broth base loaded with vegetables

Caldo de Res (Mexican Beef Soup)

water (divided)

beef (bone-in shanks and roast;)

onion (quartered)

garlic

bay leaf

salt

zucchini (chopped)

yellow squash (chopped)

russet potatoes (chopped)

roma tomatoes (chopped)

¼ large cabbage (chopped)

corn (cut

cilantro (handful)

tomato sauce

Leave beef shanks on bone and cut beef roast into 1 inch chunks.

Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with lid and leave on high heat until the water comes to a boil, about 15 minutes.

Reduce heat to medium and leave to simmer for 20 minutes. After simmering remove beef shanks and cut the beef into chunks and add back in to pot with bones.

Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.

Can I throw this into croc pot and have it ready after work for dinner?

Caldo de res, or Mexican beef soup, is more than just meat and broth. It’s a well-seasoned brew of vegetables, herbs, and two cuts of beef!

Caldo de Res (Vegetable Beef Soup)

beef

lb beef chuck (cubed (See Note 1))

garlic (smashed)

tbsp kosher salt

potatoes

corn

carrots (peeled,

jalapeño

cabbage

zucchini

oz chickpeas (drained)

mint

cilantro (chopped)

limes (quartered)

In a large dutch oven or soup pot, add 10 cups water, beef shanks, beef chuck, garlic, bay leaves, and the salt. Bring to a boil, reduce heat to simmer, cover and cook for 90 minutes, or until the meat is tender. Skim off and discard any brown foam floating at the top.

Remove the beef shank/bones and with a slotted spoon remove the pieces of cooked beef chuck, bay leaves and garlic cloves. Transfer cooked beef shank/bones to a bowl, and set aside to cool. Transfer cooked beef chuck pieces to a small bowl. Discard the bay leaves and garlic cloves. Taste, and add 1 beef bouillon cube to the pot if more beef flavor is desired.

Add the potatoes, corn, carrots, jalapeno and 2 cups of water to the pot.

Bring soup to a boil, then add the cabbage, zucchini, chickpeas and mint (See Note 2). Cover and turn heat to simmer and cook until vegetables are tender and cooked through, (check potatoes and carrots with fork), about 15 minutes.

While the vegetables are cooking, pick over and remove any bits of meat from the bones and discard bones. Add meat to small bowl with beef chuck.  Chop the meat into small bite size chunks and add to soup pot. Cook another 5 minutes to heat meat through.

Remove mint sprigs and discard. Season with salt and pepper, stir everything thoroughly. Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Serve and top each bowl with cilantro, freshly squeezed lime juice and warm tortillas, or bollio rolls (optional).

Now I know what to do with the ox tail in my freezer.

My house smells amazing! I added additional seasoning, my own preference! But I LOVED the cabbage ! Never tried it with this or chickpeas before

Enjoy having alternative ways to cook one of my favorite crock pot soups. I didn't have time before the storm to wait for crock pot soup so tested this receipe out. It didn't call for onions I'm surprised but I did try very little chickpeas for the crunch I guess and it wasn't bad since they took on beef flavor but I wouldn't use them continuously. Was good stove version.

Have made this soup twice, and believe me, it is great! Thanks for sharing recipe with us Kevin. It has been a hit with my family. 👍🏻

Made this and my whole family loved.  Will be making it again.  Just quick question I love your bowls.  Where can I get some.

bouillon cube!? really? Can't get a quality beef flavor out of other ingredients like making a stock or using actual beef broth or stock, or Worcestershire sauce? Hard to get past a cook that cuts corners that much. Sorry.

Kevin thank you for your recipe my mom Used to make this when I was a child and I have been to different restaurants but it not like making your self. The two ingredients I added was green bell pepper and yellow squash. Eating my soup I had a ratatouille experience

https://content.jwplatform.com/videos/0a0Tx8nX.mp4

Caldo de Res is Mexican soup with beef and tender vegetables in flavorful bone broth. Make this recipe for a nourishing vegetable beef soup!

Caldo de Res is a flavorful Mexican beef and vegetable soup tat simmers for hours in a beautiful homemade broth.

Caldo de Res (Mexican Beef &amp; Vegetable Soup)

1-1.5 lbs chuck roast,

water

Tbsp salt

¾ tsp black pepper,

tsp cumin

onion,

celery,

5-6 potatoes, cut into big chunks

green onions

cilantro

1.5 zucchinis, cut into big chunks

corn cobs,

green beans

In a large soup pot (we used a...

In a large soup pot (we used a 7qt dutch oven), place beef shank (whole pieces ), chuck roast cubes, 12 cups of water, bay leaves, whole garlic head, onion, salt, pepper and cumin powder. Mix well. Bring this to boil, then reduce the temperature to medium low and let it simmer.

Once the meat starts cooking, some greasy foam...

Once the meat starts cooking, some greasy foam will start appearing on top of the broth. Remove as much as possible to get the clear broth.

Simmer the Caldo, covered, anywhere in from 2.5...

Simmer the Caldo, covered, anywhere in from 2.5 hours to 3 hour plus, till your meat is tender.

Discard the whole garlic head and bay leaves....

Discard the whole garlic head and bay leaves. Add in cilantro, mint and green onion, along with carrots and celery. Cook for another 30-40 minutes, uncovered.

Add in potatoes and green beans. Cook for...

Add in potatoes and green beans. Cook for 10- 15 minutes, uncovered.

Add corn and zucchini, simmer for another 10-15...

Add corn and zucchini, simmer for another 10-15 minutes, uncovered.

Add in cabbage, cook till all the vegetables...

Add in cabbage, cook till all the vegetables are cooked, yet hold a little crunch, about 10-15 more minutes.

Discard the bones from the beef shank, cut...

Discard the bones from the beef shank, cut the larger meat chunks into your desired size.

Serve the caldo immediately with a dash of...

Serve the caldo immediately with a dash of lime, cilantro and hot sauce or salsa (optional) .

Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot or Stove top.

Instant Pot Caldo de Res

½ White Onion (Leave halved)

Garlic Cloves (Whole)

Cups Water

Russet Potatoes (Peeled

Carrots

Zucchinis (or Mexican Squash,

Cup Green Beans (Whole and ends trimmed)

Cabbage

Tortillas, Rice, Limes, and Hot Sauce

Place cut Chuck Roast and bones into the instant pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Place the lid on and turn the valve on sealing. Set the timer on high pressure for 30 minutes.

Release pressure after the timer goes off, there will be a lot of steam, so be careful. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot.  Try the beef, if it&#39;s not tender enough, then cook it for another 10 minutes.

Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid. Set the timer for 3 minutes on high pressure.Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.

Instant Pot:

Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Bring to a boil, then allow to simmer for 1 hour or longer, until the beef is tender.  Remove onion, and garlic, and skim off any fat from the top.

Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, rice, corn tortillas, and if you like hot sauce on top.

Stove Top:

First time making this and it is soo delicious….I love it. Definitely going in my cook book. Thank you for sharing!!!

Loved it too! Hubby with mild Covid needed some, but I didn’t feel like waiting on the stove top! Love that we can make these traditional caldos in the instant pot! Yum!

First time trying this in an instant pot and I'm glad I did, the broth didn't evaporate as much as when I'm doing it over the stove top, plus it took waaayyy less time, it was delicious! Thanks so much for this!

I just made this tonight and it was a hit! My family and I loved it! Now that I have my own family to cook for, this was a great meal to make, especially in this cold weather. Thank Renee for this recipe. I will definitely make it again!!! Yummy!!!

I use to love when my abuelita would make us a big batch! I was craving it and came across this recipe. I am very happy I did. The pressure cooker is the way to go. Thank you. Very delicious and tasty!

This was so delicious! I made mine with boneless chuck steak and lots of veggies.

https://www.youtube.com/watch?v=Nvt1yBJNbSs

Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot.
Recipe and Option to print: https://thaicaliente.com/instant-pot-caldo-de-res-mexican-beef-soup/

Ingredients
2 lbs Chuck Roast cut into chunks. Use either Bone-In, or add Beef Bones.
1/2 White Onion Leave halved
4 Garlic Cloves Whole
10 Cups Water
1-2 Tbsp Salt,  Have more on hand
2 Russet Potatoes Cut into chunks
3 Carrots Sliced into 3 in pieces
2 Zucchinis Sliced into 3 in pieces
1 Cup Green Beans Whole
1/2 Head of Cabbage Cut into quarters
2 Cobs of Corn Halved
Tortillas, Limes, Cilantro, and Hot Sauce for serving

More Videos:
Caldo de Pollo- https://youtu.be/U1StnxvLHJc
Carne en su Jugo- https://youtu.be/9f50BN1UGu8

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Caldo de Res

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