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Caldo de Res (Mexican Beef Soup)

Caldo de Res (Mexican Beef Soup)

Cost $15, save $10

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 2 pounds beef shank, with bone

  • Staples

    • 1 tablespoon vegetable oil
    • 🧂 2 teaspoons salt
    • 2 teaspoons ground black pepper

  • Vegetables

    • 🧅 1 onion, chopped
    • 🥕 2 medium carrots, coarsely chopped
    • 2 chayotes, quartered (Optional)
    • 🌽 2 ears corn, husked and cut into thirds
    • 🥔 1 potato, quartered (Optional)
    • 🥬 1 medium head cabbage, cored and cut into wedges
    • 🔴 4 radishes, quartered

  • Liquids

    • 3 cups beef broth
    • 🍅 1 (14.5 ounce) can diced tomatoes
    • 💧 4 cups water

  • Herbs & Garnishes

    • 1/4 cup chopped fresh cilantro
    • 1 cup chopped fresh cilantro
    • 1/4 cup sliced pickled jalapeños
    • 🧅 1/4 cup finely chopped onion
    • 🍋 2 limes, cut into wedges

STEPS

1

Gather all ingredients.

2

Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

3

Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilt the pan to coat the bottom. Add meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

4

Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

5

Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

6

Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes.

7

Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.

8

Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.

NUTRIENTS

Per 1 serving

🔥

234

Calories

  • 22
    Protein
  • 26
    Carbs
  • 6
    Fats

💡 For an even more robust flavor, roast your beef bones prior to adding them to the soup.Adjust the salt and pepper seasoning to your taste, especially if using store-bought broth.This soup keeps well in the fridge for up to 3 days and freezes well for up to 3 months.