Caldo De Res (Beef Soup)

Caldo De Res (Beef Soup)
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    4 People
  • VIEWS
    315

Embark on a culinary journey to the heart of Mexico with this soul-warming Caldo De Res. This vibrant beef soup, brimming with tender beef and colorful vegetables, is a celebration of simple, fresh ingredients and slow-simmered flavors. A delightful and customizable dish, it's equally satisfying with or without the beef, making it a versatile option for all.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    50 mg
  • Fiber
    8 g
  • Protein
    28 g
  • Saturated Fat
    4 g
  • Sodium
    1881 mg
  • Sugar
    9 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, combine the beef shank, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of cilantro, salt, and cumin. Add enough water to completely cover the ingredients, ensuring the beef is submerged. Stir well to combine. (5 minutes)

Image Step 02
02 Step

Recipe View 2 hrs Bring the mixture to a gentle simmer over medium-low heat. Once simmering, cover the pot tightly and allow the soup to simmer gently for 2 hours, or until the beef is very tender and easily pulls away from the bone. (2 hours)

Image Step 03
03 Step

Recipe View 1 hrs After 2 hours, remove the lid and stir the soup. Continue to simmer uncovered for another hour, allowing the broth to reduce slightly and the flavors to meld together beautifully. (1 hour)

Image Step 04
04 Step

Recipe View Taste and adjust seasoning as needed, adding more salt if desired. Before serving, stir in the fresh lime juice. Ladle the hot soup into bowls and garnish with the remaining cilantro. Serve immediately with warm French rolls or corn tortillas and your favorite salsa.

For a richer flavor, brown the beef shank in the pot before adding the other ingredients. This adds depth and complexity to the broth.
Feel free to customize the vegetables according to your preference. Corn on the cob, green beans, zucchini, or chayote squash are all delicious additions.
If you prefer a clearer broth, you can skim off any foam or impurities that rise to the surface during simmering.
For a vegetarian version, omit the beef shank and add vegetable broth instead of water. You can also add a can of drained and rinsed chickpeas for extra protein.
Caldo de Res is even more flavorful the next day, as the flavors have had time to meld together.

Magdalena Quitzon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 105 Ratings)
Total Reviews: (4)
  • Luciano Kuvalis

    This is my go-to recipe for Caldo de Res now. It's comforting, delicious, and reminds me of my abuela's cooking.

  • Beaulah Terry

    I made this vegetarian and it was still amazing! The fresh lime juice really brightens up the flavors.

  • Porter Gibson

    This recipe is so easy to follow and the soup is incredibly flavorful! My family loves it.

  • Fermin Hahn

    I browned the beef shank before simmering, as suggested in the notes, and it made a huge difference! Definitely recommend doing that.

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