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Caldo de Res (Mexican Beef Soup) Recipe

Caldo de Res (Mexican Beef Soup) Recipe
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★★★★★

5.2 from 21 reviews

Caldo de Res is a traditional Mexican beef soup featuring a rich homemade beef stock simmered with aromatic vegetables and spices, combined with hearty cuts of beef and a variety of fresh vegetables. This comforting and nutritious soup is perfect for a warming meal, offering layers of flavor enhanced with lime juice and fresh cilantro.

Ingredients

Scale

For the Beef Stock:

  • 2–3 lbs bone-in beef shank or short ribs
  • 1 large onion, quartered
  • 2 celery stalks, chopped
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • Optional: 2 dried Chile de Arbol (for heat)

For the Soup:

  • 3 medium potatoes, peeled and cut into chunks
  • 3 large carrots, peeled and sliced
  • 2 medium zucchini, sliced
  • 2 ears corn on the cob, cut into 2-inch sections
  • 3 medium tomatoes, chopped
  • 2 cups cabbage, chopped
  • 1–2 jalapeños, sliced (optional)
  • 1/2 cup tomato sauce
  • Juice of 2 limes

For Serving:

  • 1/4 cup fresh cilantro, chopped
  • Red pepper flakes, to taste
  • Hot sauce, to taste
  • Lime wedges

Instructions

  1. Prepare the Beef Stock: In a large pot, combine the bone-in beef shank or short ribs with quartered onion, celery, garlic, bay leaves, black peppercorns, salt, and optional Chile de Arbol. Cover with water and bring to a boil. Reduce heat and simmer gently for 1.5 to 2 hours, until the beef is tender and flavors are well developed in the broth.
  2. Remove and Shred Beef: Take the beef out of the pot and set aside to cool slightly. Strain the broth through a fine sieve to remove solids, returning the clear broth to the pot. Shred the beef meat off the bones into bite-sized pieces.
  3. Cook Root Vegetables: Add the potatoes and carrots to the strained broth. Simmer the soup for about 15-20 minutes, or until these vegetables are tender but not mushy.
  4. Add Remaining Vegetables and Tomato Sauce: Stir in the chopped tomatoes, zucchini, corn sections, cabbage, jalapeños if using, and tomato sauce. Continue simmering for an additional 10-15 minutes until all the vegetables are cooked through and tender.
  5. Combine and Finish the Soup: Return the shredded beef to the pot and stir in the fresh lime juice. Heat through for a few minutes without boiling to meld flavors together. Adjust seasoning with salt if needed.
  6. Serve: Ladle the soup into bowls and garnish with fresh cilantro, red pepper flakes, and lime wedges. Provide hot sauce for those who desire extra heat.

Notes

  • You can substitute short ribs for beef shank based on availability; both impart rich flavor.
  • Adjust the spiciness by adding or omitting the Chile de Arbol and jalapeños according to your preference.
  • For a thicker broth, add more tomato sauce or reduce the broth slightly by simmering longer.
  • Leftover soup tastes even better the next day after flavors have melded in the refrigerator.
  • Serve with warm corn tortillas or crusty bread for a complete meal.

Nutrition

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

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