Caldo de Res (Mexican Beef Soup)
Warm Up with Caldo de Res: A Hearty Mexican Beef Soup
When the weather turns chilly, or you’re simply craving a comforting and flavorful meal, look no further than Caldo de Res – a traditional Mexican beef soup. This isn’t just soup; it’s a hug in a bowl, packed with tender beef, vibrant vegetables, and a rich, savory broth. It’s a staple in many Mexican households, and for good reason!
Caldo de Res translates to “beef broth,” and this recipe delivers on that promise. We’re using beef shank or chuck roast, which become incredibly tender during the long simmering process. The addition of carrots, potatoes, zucchini, cabbage, and corn creates a colorful and nutritious soup that’s perfect for a family dinner. The bay leaves and oregano infuse the broth with a beautiful aroma and depth of flavor.
This recipe is surprisingly easy to make, though it does require a bit of time for the beef to become tender. The result is well worth the effort – a hearty, satisfying soup that will warm you from the inside out. Don’t forget the fresh cilantro and lime wedges for serving – they add a bright, zesty finish that perfectly complements the rich broth.
What makes this Caldo de Res special?
- Flavorful Broth: The long simmering time allows the beef and aromatics to create a deeply flavorful broth.
- Nutrient-Rich: Packed with vegetables and lean beef, this soup is a healthy and satisfying meal.
- Comfort Food Classic: A traditional Mexican dish that’s perfect for cozy nights.
- Customizable: Feel free to add other vegetables you enjoy, such as chayote or green beans.
Frequently Asked Questions About Caldo de Res
Q: What cut of beef is best for Caldo de Res?
A: Beef shank or chuck roast are the most traditional and flavorful choices. These cuts have enough collagen to create a rich, flavorful broth as they simmer.
Q: Can I make Caldo de Res in a slow cooker?
A: Absolutely! Brown the beef first, then transfer it to a slow cooker with the onions, garlic, water, bay leaves, and oregano. Cook on low for 6-8 hours, or until the beef is tender. Add the vegetables during the last hour of cooking.
Q: Can I use other vegetables in this soup?
A: Yes! Caldo de Res is very versatile. Chayote squash, green beans, or even chickpeas are great additions.
Q: How can I make the broth even richer?
A: You can add beef bones to the pot while simmering for extra flavor and collagen. Roasting the beef and bones before adding them to the pot will also enhance the flavor.
Q: What is the best way to serve Caldo de Res?
A: Serve hot, garnished with fresh cilantro and a squeeze of lime juice. A side of warm tortillas is also a delicious addition.
Caldo de Res (Mexican Beef Soup)
Ingredients
- 2 pounds beef shank or chuck roast cut into large chunks
- 10 cups water
- 2 medium onions quartered
- 4 cloves garlic minced
- 2 large carrots peeled and sliced
- 2 medium zucchinis sliced
- 2 ears corn cut into thirds
- 3 medium potatoes peeled and quartered
- 1/4 head cabbage chopped
- 2 medium tomatoes diced
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- to taste salt and pepper
- to garnish fresh cilantro chopped
- for serving lime wedges
Instructions
- In a large pot, place the beef, onions, and garlic. Add water and bring to a boil. Skim off any foam that forms on the surface.
- Reduce heat to a simmer and add the bay leaves and oregano. Cover and cook for about 1.5 hours, or until the beef is tender.
- Add the carrots, potatoes, and corn to the pot. Cook for another 30 minutes.
- Add the zucchini, cabbage, and diced tomatoes. Season with salt and pepper. Continue to cook for another 20 minutes, or until all the vegetables are tender.
- Taste and adjust seasoning as needed.
- Remove the bay leaves before serving.
- Serve the soup hot, garnished with fresh cilantro. Offer lime wedges on the side for squeezing into the soup.
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