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Caldo de Res (Mexican Beef Soup) Recipe

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★★★★★

4.9 from 104 reviews

Caldo de Res is a hearty Mexican beef soup featuring tender beef shank simmered with aromatic vegetables and spices, creating a flavorful homemade beef stock enriched with potatoes, carrots, zucchini, corn, cabbage, and tomatoes. This comforting dish is garnished with lime juice, fresh cilantro, and optional spicy toppings for a warming, satisfying meal.

Ingredients

Scale

Beef Stock

  • 3 pounds beef shank (or short rib 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)
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt

Soup Vegetables

  • 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

Optional Garnishes and Seasonings

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

Other Optional

  • Other optional vegetables and seasonings as desired

Instructions

  1. Make the Homemade Beef Stock: In a very large pot, combine the beef shank, water, onion, celery, garlic, chile de arbol peppers (if using), bay leaves, black peppercorns, and salt. Bring to a boil, then cover and reduce heat. Simmer gently for 1.5 to 2 hours, skimming any foam or fat that rises to the top to keep the broth clear. Cook until the beef is fall-apart tender.
  2. Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat off the bones using forks, discarding the bones. Set the shredded beef aside.
  3. Strain the Stock: Pour the beef stock through a fine mesh strainer to remove the solids, then return the clear broth to the pot. If needed, add more water to reach desired volume. Heat the broth to a simmer.
  4. Add Root Vegetables: Add the potatoes and carrots to the simmering broth. Cook for about 20 minutes, or until these vegetables begin to soften and become tender.
  5. Add Remaining Vegetables and Tomato Sauce: Stir in the zucchini, jalapeno slices, corn, tomatoes, chopped cabbage, and tomato sauce. Continue simmering for an additional 10 minutes, or until all the vegetables reach your preferred tenderness.
  6. Incorporate Shredded Beef and Lime Juice: Return the shredded beef to the pot and stir in the juice from one lime. Heat everything through thoroughly. Taste the soup and adjust salt as needed.
  7. Serve and Garnish: Ladle the caldo de res into bowls and garnish with spicy red pepper flakes, freshly chopped cilantro, hot sauce, and lime wedges for added flavor and heat. Enjoy your warm, nourishing soup.

Notes

  • Chile de arbol peppers can be substituted with other dried chili pods based on your heat preference.
  • Feel free to add other vegetables such as green beans or chayote squash for variety.
  • Skimming the fat during simmering keeps the broth clear and less greasy.
  • Adjust the number of jalapenos or red pepper flakes to control spiciness.
  • If preferred, use beef short ribs or chuck in place of beef shank for different textures.

Keywords: Caldo de Res, Mexican beef soup, beef stock, hearty soup, traditional Mexican recipe, beef shank soup, vegetable beef soup

Find it online: https://tastewithamy.com/caldo-de-res-mexican-beef-soup-recipe/