CALDO DE RES
Caldo de Res is a traditional Mexican beef soup made with tender chuck roast, bone-in shank, and a variety of hearty vegetables simmered in a rich, savory broth. This comforting one-pot meal is perfect for cozy dinners and packed with authentic flavor.
Ingredients
For the Broth
- 1.5 lbs boneless beef chuck roast cut into large chunks
- 1 beef shank with bone
- 7 cups water
- ½ white onion
- 1 head of garlic halved
- 2 bay leaves
- 1-2 teaspoon salt to taste
For Flavoring
- 1 teaspoon beef bouillon
- 1 teaspoon tomato bouillon
- salt and black pepper to taste
Vegetables
- 2 corns cut into 3 pieces
- 1 roma tomato cut in half
- 3 carrots peeled and cut into chunks
- 2 medium potatoes cut into quarters
- 2 Mexican zucchini sliced
- 1 cup green beans trimmed
- ¼ head of cabbage
- handful of fresh cilantro
Instructions
- Sear the MeatIn a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Sear the beef chuck roast and beef shank on all sides until browned. This step builds deep flavor into the broth.
- Build the BrothAdd 7 cups of water, onion, garlic, bay leaves, 1 Roma tomato and salt. Bring to a boil. Skim off any foam that forms on the surface. Reduce heat to medium, cover, and simmer for 1 hour until the beef begins to turn tender.
- Add Corn and Seasonings Stir in the corn pieces, beef bouillon, tomato bouillon, oregano and season with salt and black pepper. Cover and cook for 30 minutes.
- Add Hearty VegetablesAdd the carrots and potatoes. Cover and cook for another 10–15 minutes until they begin to soften.
- Add Tender VegetablesStir in the calabacitas, green beans, cabbage, and cilantro. Cover and simmer over medium heat for about 10–12 minutes, or until all vegetables are fork-tender and flavors are well blended.
- ServeRemove bay leaves and garlic head if desired. Serve hot with warm corn tortillas, lime wedges, and sliced jalapeños on the side.