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!

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Caldo de Res

Tamales de muerto

Caldo de Res (Mexican Beef Soup)

Caldo de Res (Vegetable Beef Soup)

Top 4 caldo de res recipes from across the web

The most viewed caldo de res recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caldo de Res

Tamales de muerto

Caldo de Res (Mexican Beef Soup)

Caldo de Res (Vegetable Beef Soup)

The most viewed caldo de res recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine