Get your taste buds ready for Caldo De Res, the hearty Mexican beef and vegetable soup that is a whole meal in a bowl!
One bowl is all you need, literally, to experience the filling meal of beef and vegetables that is caldo de res. Ensure your bowl is large enough to fill it with a generous amount of delicious corn, potatoes, carrots, cabbage, and tender chunks of beef. Then grab a spoon and settle in for a taste sensation that will leave you craving seconds, even when you’re full. It is that good.
Slow simmering fills the broth with a superior taste as the beef and vegetables slowly impart their delicious flavors into the soup. And, since the vegetables are added later, after the meat has had time to cook, they maintain their textures and brilliant colors.
This soup is also great when made in a slow cooker or Crock-Pot. After browning the beef on all sides, add it to the pot along with the salt, pepper, onions, beef broth, and water. Let it cook on low for 4-6 hours, until the beef is tender. Add the potatoes, carrots, corn, and cabbage, and continue cooking for an additional 2 hours, or until the potatoes are tender enough to be pierced with a fork.
Tricks for a perfect pot of caldo de res
There are several steps you can take to enhance the flavor, consistency, and nutritional value of caldo de res. First, if you can find some beef soup bones to add to the stock, it will help increase the vitamins and collagen in the soup from the marrow as it slowly simmers. You may need to visit a butcher counter to get the bones, and if so, you can also ask them to cut your beef shank into small pieces.
Although the soup calls for beef shank, you can also use other cuts, such as short ribs, bone-in beef ribs, and beef chuck. Feel free to use a combination of beef cuts for a heartier soup. Next, you will likely notice foam forming on the surface of the soup. Skim off this foam and discard it, as it is fat and denatured proteins that you don’t need in the soup.
How do I store leftovers?
Allow the caldo de res soup to come to room temperature before refrigerating it in an airtight container for up to 4 days. Once cold, it can be frozen in silicone or plastic freezer bags or freezer-safe containers for up to 3 months. Defrost the soup overnight in the refrigerator, then reheat it in a small saucepan or the microwave.
Serving suggestions
Although this soup is a complete meal unto itself, that does not mean there aren’t any great accompaniments to serve with it. First, consider serving some corn tortillas or Cauliflower Tortillas, for a delicious change of pace. Although the soup is Mexican, nothing is stopping you from serving the Brazilian cheese bread, Pão De Queijo, with it. It’s naturally gluten-free, as a bonus! Add some Cilantro-Lime Brown Rice on the side and a platter of Sopapillas for dessert, and enjoy.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 pounds beef shank, bone-in
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 2 cups beef broth
- 4 cups water
- 2 medium potatoes, chopped
- 3 medium carrots, chopped
- 2 ears corn, cut into thirds
- 1/4 head cabbage, chopped
- 1/4 cup fresh cilantro, chopped for garnish
- 2 limes, cut into wedges for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef shank and season with salt and black pepper. Cook until browned on all sides.
- Add the chopped onion and cook until soft. Pour in the beef broth and water, ensuring the meat is covered. Bring to a boil, then reduce heat and simmer for about 1 hour or until the meat is tender.
- Add potatoes and carrots to the pot. Continue to simmer for 30 minutes.
- Add corn and cabbage to the pot. Simmer for an additional 20 minutes or until all vegetables are tender.
- Ladle the soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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