Caldo de Res (Mexican Beef Soup) Recipe
Caldo de Res, or Mexican beef soup, is a hearty and comforting dish made with chunks of beef, bone marrow, and fresh vegetables, slow-cooked to tender perfection. This traditional Mexican recipe is enjoyed by families across generations, known for its rich, flavorful broth and nutritious ingredients.
Ingredients:
For a large pot of caldo de res, serving about 6-8 people, you will need:
For the Broth:
- 2-3 lbs of beef shank (with bone) or short ribs
- 1 marrow bone (optional, adds flavor and richness)
- 10 cups of water (or beef broth for extra flavor)
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- Salt and pepper to taste
For the Vegetables:
- 4 large carrots, peeled and cut into large chunks
- 4 medium potatoes, peeled and quartered
- 2-3 ears of corn, cut into halves or thirds
- 2 chayotes, peeled and quartered (optional)
- 1 small cabbage, cut into large wedges
- 2 zucchini or Mexican squash, cut into large chunks
- 1 small bunch of cilantro
- 2 limes, cut into wedges (for serving)
- Hot sauce or salsa, for serving (optional)
Step-by-Step Instructions:
1. Prepare the Meat:
Start by rinsing the beef shank or short ribs under cold water. Pat them dry with a paper towel. This step helps remove any residual blood and impurities from the meat, ensuring a cleaner broth. If using bone marrow, rinse it as well.
2. Cooking the Meat and Broth:
In a large stockpot or Dutch oven, add the beef, marrow bone (if using), onion, garlic, bay leaf, and water. Season with a generous pinch of salt and pepper. Bring the pot to a boil over high heat, then reduce the heat to low. Let the soup simmer for about 1.5 to 2 hours, partially covered. As it cooks, skim off any foam or impurities that rise to the surface. This will result in a clear and flavorful broth.
After about an hour, you’ll notice the meat becoming tender and the broth developing a rich flavor. At this point, you can taste the broth and adjust the seasoning with more salt or pepper if needed.
3. Add the Vegetables:
Once the meat is tender, start adding the heartier vegetables like carrots, potatoes, and corn. These vegetables take longer to cook and add a natural sweetness to the broth.
After about 15-20 minutes, add the chayote (if using) and zucchini. Let them cook for another 10-15 minutes, or until all the vegetables are tender. Be careful not to overcook them, as they should retain a bit of their texture.
4. Add the Cabbage and Cilantro:
Lastly, add the cabbage wedges. These cook very quickly, so only simmer for about 5-8 minutes. Stir in a small bunch of fresh cilantro just before turning off the heat. The cilantro will add a fresh herbal note to the soup.
5. Taste and Adjust Seasoning:
Before serving, taste the broth again and adjust for seasoning. You may want to add more salt, pepper, or a squeeze of lime juice to enhance the flavors.
Serving Caldo de Res:
Caldo de Res is traditionally served in deep bowls, with a large chunk of beef, bone marrow, and a variety of vegetables in each portion. Make sure to ladle in plenty of the rich broth as well.
On the side, serve freshly cut lime wedges for squeezing over the soup, which brightens up the flavors. Hot sauce or salsa is often offered to add some heat, while corn or flour tortillas can be served for dipping into the broth or scooping up the vegetables.
Tips for the Best Caldo de Res:
- Use Bone-In Meat: The bone marrow adds a depth of flavor to the broth that is hard to replicate. If you can find beef shank with the bone, it’s worth using.
- Simmer Low and Slow: The key to a good caldo is patience. Let the meat simmer slowly, allowing all the flavors to develop. The longer it cooks, the more tender and flavorful the meat becomes.
- Vegetable Variations: Caldo de Res is a flexible recipe. Depending on what’s available, you can add different vegetables like green beans, sweet potatoes, or even chickpeas.
- Garnishes and Sides: Lime, hot sauce, and tortillas are common accompaniments, but you can also serve the soup with Mexican rice on the side for a more filling meal.
- Storing and Reheating: Caldo de Res stores well in the fridge for up to 3-4 days. The flavors deepen as it sits, making leftovers even tastier. Reheat gently on the stovetop, adding a little water or broth if needed.
Nutritional Benefits:
Caldo de Res is not only delicious but also highly nutritious. The beef provides a good source of protein and iron, while the variety of vegetables contributes vitamins, minerals, and fiber. The bone marrow is rich in collagen, which is beneficial for joint health and digestion.
Final Thoughts:
Caldo de Res is the ultimate comfort food, a dish that warms both the body and soul. Whether served as a hearty meal on a cold day or as a remedy for the common cold, its rich broth and tender beef make it a family favorite. This recipe, with its simple ingredients and long-simmered flavors, honors the tradition of Mexican home cooking. Enjoy!
