Description
Caldo de Res is a traditional Mexican beef soup made with tender beef shank or short ribs simmered to perfection with aromatic vegetables and herbs. This hearty and comforting soup features a rich broth filled with corn, carrots, potatoes, zucchini, chayote, and cabbage, seasoned with cilantro, lime, and simple spices. Perfect for a satisfying family meal, served hot with fresh lime wedges and warm corn tortillas.
Ingredients
Scale
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
Finishing Touches
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- Corn tortillas (for serving)
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 the heat to a simmer. Allow it to cook gently for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface to keep the broth clear and flavorful.
- Add Root Vegetables: After the broth has developed a rich flavor and the beef is starting to become tender, add the cut corn, carrots, and potatoes to the pot. Continue cooking for 15 minutes to allow these vegetables to soften and infuse the broth with their sweetness.
- Incorporate Softer Vegetables: Stir in the sliced zucchini, chayote squash if using, and cabbage wedges into the soup. Cook for an additional 10 to 15 minutes until all vegetables are tender but still hold their shape, creating a balanced texture in the soup.
- Season and Garnish: Check the seasoning of the soup and adjust salt or pepper as desired. Stir in the chopped cilantro for a fresh herbal note that brightens the broth.
- Serve: Ladle the hot caldo de res into bowls and serve with lime wedges on the side for squeezing over the soup. Accompany with warm corn tortillas to complete this hearty and comforting meal.
Notes
- Chayote squash is optional, but it adds a unique texture and flavor. If unavailable, you can omit or substitute with additional zucchini or potatoes.
- Skimming foam during the initial simmering keeps the broth clear and enhances flavor.
- Adjust salt towards the end after tasting to prevent over-seasoning.
- Serve with fresh lime wedges to add acidity that balances the richness of the broth.
- Warm corn tortillas make a perfect side for dipping and complementing the soup.
