Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank slow-simmered to create a rich homemade beef stock, combined with an assortment of fresh vegetables like potatoes, carrots, zucchini, corn, and cabbage. This hearty and comforting soup is served with garnishes such as cilantro, lime wedges, and red pepper flakes for added flavor and spice.
Ingredients
Units
Scale
For the Beef Stock
- 3 pounds beef shank (or short rib or beef chuck)
- 8-10 cups water
- 1 large onion, rough chopped
- 2 celery stalks, rough chopped
- 10 cloves garlic, rough chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
For the Caldo de Res (Beef Soup)
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeno peppers, sliced (optional)
- 2 ears of corn, quartered
- 3 medium-sized tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
For Serving
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
- Make the Homemade Beef Stock: In a very large pot, combine the beef shank (or chosen beef cuts) with water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil over high heat, then cover and reduce the heat to a simmer. Let it cook for 1.5-2 hours, skimming off any foam or fat that rises to the surface periodically until the beef is fall-apart tender.
- Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat from the bones and discard the bones. Set the shredded beef aside.
- Strain the Stock: Pour the beef broth through a strainer to remove all solids and return the clear stock to the pot.
- Cook the Vegetables: Heat the beef stock to a simmer and add more water if necessary to adjust the volume. Add the potatoes and carrots first, letting them simmer for 20 minutes until they start to soften.
- Add Remaining Vegetables: Add zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce to the pot. Simmer for an additional 10 minutes or until all the vegetables reach your preferred tenderness.
- Combine and Season: Return the shredded beef to the pot and stir in the lime juice. Heat through. Taste the soup and adjust salt if needed.
- Serve: Ladle the soup into bowls and garnish with spicy red pepper flakes, chopped cilantro, hot sauce, and lime wedges. Enjoy your warm, flavorful Caldo de Res.
Notes
- You can substitute beef shank with short ribs or beef chuck for different flavors and textures.
- Chile de arbol peppers add a mild heat and smoky flavor; if unavailable, other dried pods can be used.
- Optional vegetables like chayote or green beans can be added according to preference.
- Adjust the amount of jalapeno peppers or red pepper flakes based on your heat tolerance.
- This soup can be made a day ahead for flavors to meld and reheated before serving.
