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Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe

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3.8 from 89 reviews

Caldo de Res is a traditional Mexican beef soup that combines tender beef pieces and a variety of fresh vegetables simmered in a rich and flavorful homemade beef stock. This hearty and comforting soup is perfect as a main course and is easy to prepare, showcasing a blend of authentic Mexican ingredients and spices.

  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings

Ingredients

For the Beef Stock

  • 3 pounds beef shank, short rib, oxtail, or beef chuck
  • 8-10 cups water
  • 1 large onion, rough chopped
  • 2 celery stalks, rough chopped
  • 10 cloves garlic, rough chopped
  • 5 chile de arbol peppers (optional; other dried pods can be used)
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt

For the Caldo de Res (Beef Soup)

  • 3 potatoes, cut into bite-sized pieces
  • 2 carrots, cut into bite-sized pieces
  • 2 zucchinis, cut into bite-sized pieces
  • 2 jalapeno peppers, sliced (optional)
  • 2 ears of corn, quartered
  • 3 medium-sized tomatoes, cut into bite-sized pieces
  • 1/4 head cabbage, chopped
  • 8 ounces tomato sauce
  • Juice from 1 lime

For Serving

  • Spicy red pepper flakes
  • Fresh chopped cilantro
  • Hot sauce
  • Lime wedges

Instructions

  1. Make the Homemade Beef Stock: In a very large pot, combine the beef shank or preferred beef cut with water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 1.5 to 2 hours, skimming off any fat or foam from the surface to keep the broth clear and flavorful, until the beef is very tender and falls apart easily.
  2. Remove and Shred Beef: Carefully take the beef pieces out of the pot and place them in a large bowl. Shred the beef off the bones using forks or your hands, then discard the bones. Set the shredded beef aside for later use.
  3. Strain the Beef Stock: Pour the beef broth through a fine sieve or strainer to remove and discard all solid ingredients. This ensures a clear, flavorful stock to cook the vegetables and beef in later.
  4. Add Vegetables and Tomato Sauce: Return the strained stock to the pot and bring it back to a simmer. Add the potatoes, carrots, zucchinis, jalapeno peppers (if using), corn, tomatoes, cabbage, and tomato sauce. Cook gently until the vegetables are tender but still hold their shape, around 20-30 minutes.
  5. Combine Beef and Finish Soup: Add the shredded beef back into the pot with the vegetables. Stir well to incorporate all ingredients. Simmer for an additional 5-10 minutes to meld flavors. Just before serving, stir in the fresh lime juice to add brightness and a touch of acidity.
  6. Serve: Ladle the caldo de res into bowls and serve hot with optional toppings such as spicy red pepper flakes, fresh chopped cilantro, hot sauce, and extra lime wedges for added flavor and heat.

Notes

  • Chile de arbol adds heat and a smoky flavor but can be omitted or substituted with other dried chiles to adjust spice level.
  • Using different beef cuts like short ribs or oxtail influences the richness of the broth.
  • Additional vegetables such as green beans or chayote can be added based on preference.
  • Skimming fat during simmering keeps the broth clear and less greasy.
  • Tomato sauce enriches the broth and adds body to the soup.
  • Adjust the amount of jalapeno and chile de arbol according to your spice tolerance.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/caldo-de-res-mexican-beef-soup-with-vegetables-and-rich-broth-recipe/