Caldo de Res
Caldo de Res is as simple as its name implies; in case you are not familiar with the dish, the name literally means beef soup, which is just what this hearty and satisfying soup is. Beef, bones and vegetables are simmered together to create an incredibly delicious soup which is as comforting as comfort food gets.
The only hard part about making this Mexican beef soup recipe is the waiting. Like most soups, it relies on lengthy simmering to bring out the full flavors of its ingredients and allow them to blend together into something almost magical.
Caldo de res is the perfect answer for anyone who is tired of making the same old soups. This recipe is different enough to shake up the kitchen routine, yet familiar enough to appeal to just about everyone. Garnished with plenty of onion, jalapeno, and lime, it is a soup which is a meal all by itself.
If you are looking for a recipe for a really meaty soup, this one is a winner because you just cannot get much meatier than this lovely beef dish. The beef broth fortifies the beef flavor while the vegetables add nutrients and color and the cilantro and jalapeños add that distinctive south of the border taste.
This is a rich and beefy soup which the whole family will like, and the fact it does not have too many spices or seasonings means you can rely on there being plenty of meaty flavor without too many distractions in there. Choose as many or as few garnishes as you want, such as lime wedges, cilantro, jalapeños, onion and perhaps radishes.
- 2 pounds beef shank, bone in
- 1 tbsp vegetable oil
- 2 tsp salt
- 2 tsp ground black pepper
- 1 white or yellow onion, diced
- 1 (14 – 16 oz) can diced tomatoes
- 3 cups beef broth
- 4 cups water
- 2 carrots, diced
- ¼ cup fresh cilantro, chopped
- 2 ears corn, husked and cut into thirds
- 1 medium head cabbage, cored and cut into wedges
- Sliced jalapenos, minced onion, lime wedges, cilantro and radishes, for serving
- Slice the beef into ½” pieces, leaving a little meat on the bone.
- Heat the vegetable oil in a stockpot over medium high heat and brown the meat and bones, seasoning with salt and pepper.
- Stir occasionally to prevent burning and cook until the meat is thoroughly browned.
- Add the onion and continue sautéing until the onion starts to brown, then add the broth and diced tomatoes, adding a little water if the liquid doesn’t completely cover the other ingredients.
- Reduce heat to a simmer and cook, covered for one hour to an hour and fifteen minutes, until the meat is tender.
- Add the water, carrot, corn, and chopped cilantro and simmer for about 20 minutes, then add the cabbage and cook for 10 more minutes.
- Serve with jalapeno, onion, cilantro, lime wedges, and radishes on the side.
This caldo de res recipe is classic Mexican comfort food which is ideal for any time of year and really, for any meal. People have been known to enjoy a big bowl of caldo de res even at breakfast time, especially on the weekends; though you can feel free to have this hearty beef soup any time you like. It is traditional to serve this soup along with radishes, which are a very common garnish in Mexican cuisine; you will find them offered alongside dishes from soups to tacos to fish dishes. Make sure to include them, they go better with this wonderful beef soup than you may think.
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