Caldo de Res AKA Mexican Beef Soup with Vegetables and Flavorful Broth

Name: Caldo de Res AKA Mexican Beef Soup with Vegetables and Flavorful Broth
Prep time: 15 h
Cook time: 1 h 18 min
Total time: 16 h 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb beef shank or stewing beef, bone-in; 1 lb beef bones; 8 cups beef broth or homemade beef stock; 2 large carrots, peeled and cut into chunks; 2 large potatoes, peeled and cut into chunks; 2 ears of corn, cut into thirds; 2 zucchinis, sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 tomatoes, chopped; 1/2 cabbage, shredded; 1 bay leaf; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 tablespoon vegetable oil; salt and pepper to taste; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

15 hours

Cook Time

1 hour 30 minutes

Calories

390

Caldo de Res, or Mexican Beef Soup, is a celebration of the vibrant flavors found in traditional Mexican cuisine. It's a dish that warms the soul and brings people together, making it perfect for family gatherings and cold winter nights. The combination of tender beef, colorful vegetables, and fragrant spices creates a comforting and hearty meal that will leave you satisfied and craving for more.

What makes this recipe truly special is the depth of flavors that develop as the beef and vegetables simmer together in a flavorful broth. The addition of bay leaf, dried oregano, and ground cumin infuses the soup with aromatic notes that are quintessentially Mexican. The shredded cabbage adds a hint of freshness and a satisfying crunch to each spoonful.

Caldo de Res is more than just a soup; it's a complete and satisfying meal that nourishes both the body and the spirit. The tender beef provides protein, while the assortment of vegetables offers essential vitamins and minerals. The balance of flavors and textures in this dish is what makes it a beloved classic in Mexican households.

With its warm and inviting aroma, Caldo de Res is a true comfort food that evokes feelings of home and tradition. It's a reminder that some of the most cherished moments are shared over a steaming bowl of soup, surrounded by the ones we love.

Image of Caldo de Res AKA Mexican Beef Soup with Vegetables and Flavorful Broth

Ingredients

1 lb beef shank or stewing beef, bone-in
1 lb beef bones
8 cups beef broth or homemade beef stock
2 large carrots, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 ears of corn, cut into thirds
2 zucchinis, sliced
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cabbage, shredded
1 bay leaf
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon vegetable oil
salt and pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

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Directions

In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Add the beef shank or stewing beef to the pot and brown the meat on all sides.
Pour in the beef broth or homemade beef stock, and add the beef bones, bay leaf, dried oregano, and ground cumin. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1 hour or until the beef is tender.
Add the carrots, potatoes, corn, zucchinis, and chopped tomatoes to the pot. Simmer for an additional 20-25 minutes or until the vegetables are tender.
Stir in the shredded cabbage and season the soup with salt and pepper to taste. Continue to simmer for another 5 minutes to let the flavors meld together.
Remove the beef bones and bay leaf from the soup.
Serve the Caldo de Res hot in individual bowls, garnished with freshly chopped cilantro. Provide lime wedges on the side for squeezing over the soup before eating.

Nutrition

Serving Size: 1
per serving: Calories; 390

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 5 grams; 25%
Cholesterol: 60 milligrams; 20%
Sodium: 28 milligrams; 28%
Carbs: 30 grams; 11%
Protein: 25 grams; 50%
Sugar: 7 grams
Fiber: 6 grams; 21%

Caldo de Res

10 Tips to keep in mind when cooking Caldo de Res

Choose the Right Cuts: For the best flavor and tenderness, use beef shank or stewing beef with bones for this soup. The bones add richness to the broth and make the meat more succulent.
Skim the Fat: As the soup simmers, you might notice some fat rising to the surface. Skim it off with a spoon to reduce the fat content and achieve a cleaner broth.
Precook the Beef Bones: To extract maximum flavor from the bones, you can roast them in the oven before adding them to the soup. This step enhances the overall taste of the broth.
Don't Overcook the Vegetables: To retain their vibrant colors and crispness, avoid overcooking the vegetables. They should be tender but not mushy.
Adjust Seasoning: Taste the soup as it simmers and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your personal preference.
Customize with Veggies: While the classic recipe includes carrots, potatoes, zucchinis, corn, and cabbage, feel free to add other vegetables like green beans or chayote for variation.
Use Homemade Broth: If possible, prepare your own beef broth or stock from scratch for a richer and more flavorful soup.
Let It Rest: After cooking, allow the soup to rest for a few minutes before serving. This helps the flavors meld together and enhances the taste.
Serve with Accompaniments: Traditionally, Caldo de Res is served with lime wedges on the side for squeezing over the soup. You can also provide chopped cilantro, diced onions, and sliced jalapeños for additional garnishing.
Enjoy the Leftovers: Like many soups, Caldo de Res tastes even better the next day. Refrigerate any leftovers, and the flavors will continue to develop, making it a delightful meal for reheating.

Serving suggestions

Caldo de Res is a complete and hearty meal on its own, but if you want to elevate the dining experience, consider serving it with these complementary options:

Mexican Rice: Accompany the soup with a side of Mexican rice, such as Arroz Mexicano, for a satisfying and flavorful combination.
Fresh Salsa: Offer a variety of fresh salsas, like Pico de Gallo or Tomatillo Salsa, as condiments to add a burst of tangy flavor to the soup.
Warm Tortillas: Serve warm corn or flour tortillas on the side to dip in the broth or to enjoy alongside the soup.
Avocado Slices: Garnish each bowl of Caldo de Res with avocado slices or chunks for a creamy and nutritious touch.
Mexican Crema: Drizzle a dollop of Mexican crema or sour cream over the soup for a creamy and cooling element.
Tortilla Chips: Provide a bowl of crispy tortilla chips for dipping into the soup or simply enjoying as a crunchy accompaniment.
Pickled Jalapeños: For those who enjoy extra heat, serve pickled jalapeño slices as an optional topping for added spice.
Mexican Salsas: Offer a selection of Mexican salsas, such as Roasted Tomato Salsa or Salsa Verde, for guests to customize their soup's flavor.
Fresh Limeade: Accompany the meal with refreshing homemade limeade or agua fresca for a delicious and cooling beverage.
Churros: For a delightful dessert pairing, serve churros with chocolate dipping sauce to satisfy your sweet tooth.

FAQ'S

Q: Can I make Caldo de Res ahead of time?
A: Absolutely! In fact, Caldo de Res often tastes even better the next day as the flavors continue to meld. Store it in the refrigerator, and reheat gently before serving.

Q: Can I use different vegetables in Caldo de Res?
A: Yes, feel free to customize the vegetables to your preference or based on what's available. You can add or substitute veggies like chayote, green beans, or squash.

Q: Can I use a different cut of beef for the soup?
A: While beef shank and stewing beef are commonly used for Caldo de Res, you can experiment with other cuts such as chuck roast or beef brisket for a variation in texture and flavor.

Q: Is it necessary to use beef bones in the soup?
A: Using beef bones adds richness and depth to the broth, but if you prefer a lighter soup, you can omit them or use fewer bones.

Q: Can I make Caldo de Res in a slow cooker?
A: Yes, you can adapt the recipe for a slow cooker by browning the beef and sautéing the vegetables beforehand, then adding them to the slow cooker with the broth and spices. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I make Caldo de Res spicy?
A: If you enjoy spiciness, you can add a sliced jalapeño or Serrano pepper to the soup while it's simmering. Adjust the amount based on your spice preference.

Q: Can I freeze Caldo de Res?
A: Yes, Caldo de Res freezes well. Let the soup cool completely, then transfer it to a freezer-safe container or individual portions. Thaw in the refrigerator overnight before reheating.

Q: Can I make Caldo de Res vegetarian or vegan?
A: While this recipe features beef, you can create a vegetarian version by omitting the meat and using vegetable broth. For a vegan version, replace the beef broth with vegetable broth and skip any animal-derived ingredients.

Q: Can I add spices like chili powder or paprika to Caldo de Res?
A: Caldo de Res traditionally relies on bay leaf, dried oregano, and ground cumin for flavor. However, if you enjoy the flavors of chili powder or paprika, you can experiment with adding small amounts for a twist on the classic recipe.

Q: What's the best way to store leftover Caldo de Res?
A: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or freeze for up to 3 months.

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Caldo de Res AKA Mexican Beef Soup with Vegetables and Flavorful Broth