Caldo de Res, a traditional Mexican beef soup, combines tender chunks of beef and fresh vegetables in a flavorful broth. This Caldo de Res recipe is perfect for creating a hearty, nutritious meal that has been a staple in Mexican households for generations. Whether you’re familiar with this soup or cooking it for the first time, our recipe will guide you step-by-step to making a delicious bowl of authentic Caldo de Res.
Ingredients for Caldo de Res Recipe
This Caldo de Res recipe uses simple ingredients to create a rich and flavorful soup. You’ll need the following:
- Beef shank or short ribs (bone-in for enhanced flavor)
- Fresh vegetables: corn, carrots, potatoes, cabbage, and zucchini
- Aromatics: onions, garlic, and cilantro
- Optional: jalapeños (for a bit of heat)
- Seasoning: salt, pepper, and cumin
The recipe traditionally calls for beef shank, as the marrow-rich bones provide deep flavor to the broth. For more information on the nutritional benefits of vegetables, check out this guide from Healthline.
How to Make Caldo de Res
Step 1: Preparing the Beef
Start by trimming any excess fat from the beef shank or short ribs. Heat a large pot over medium-high heat and brown the beef on all sides. Browning helps develop a richer flavor for the broth. Once browned, cover the beef with water and bring it to a boil. Then, reduce the heat and let it simmer for about an hour, allowing the meat to tenderize and the bone marrow to infuse into the broth.
Step 2: Adding the Vegetables
As the beef simmers, prepare your vegetables. Cut the corn, carrots, potatoes, and zucchini into large chunks. Begin by adding the corn and carrots first, as these take the longest to cook. After 15 minutes, add the potatoes and zucchini. Finally, during the last 10 minutes of cooking, throw in the cabbage.
Staggering the vegetables ensures they cook evenly, resulting in a perfectly balanced soup.
Step 3: Seasoning and Garnishing
Once all the vegetables are added, season the broth with salt, pepper, and a pinch of cumin. For a spicy touch, slice up some jalapeños and add them to the pot. Let the soup simmer for another 15 minutes, allowing all the flavors to meld together.
Before serving, garnish the soup with freshly chopped cilantro and a squeeze of lime for brightness. This balances the richness of the beef and vegetables.
For an appetizer that pairs perfectly with Caldo de Res, consider trying this easy Rotel dip recipe—a crowd favorite for any meal.
Health Benefits of Caldo de Res
This Caldo de Res recipe isn’t just delicious; it’s also packed with nutrients. The beef provides a high level of protein, necessary for muscle growth and repair. The vegetables offer plenty of fiber, vitamins, and minerals like vitamin C, potassium, and beta-carotene.
The bone-in beef releases collagen and gelatin into the broth, both of which have been shown to support joint health and digestion. Overall, this is a hearty and nutritious dish that will leave you feeling satisfied.
For more on the benefits of bone broth, visit Healthline’s guide to bone broth.
Tips for Making the Best Caldo de Res
Here are a few tips to ensure your Caldo de Res recipe turns out perfectly:
- Choose the right beef: Bone-in beef shank or short ribs add depth and richness to the broth.
- Simmer slowly: Let the beef cook on a low simmer for at least an hour to achieve the best flavor and tenderness.
- Garnish well: A squeeze of lime and a sprinkle of cilantro can elevate the flavors of your soup.
Common Variations of Caldo de Res
This Caldo de Res recipe is versatile, and you can adjust it to fit your preferences or what you have on hand:
- Different cuts of meat: Try using oxtail or short ribs for a unique twist on the traditional dish.
- Additional vegetables: Add chayote or green beans for an extra layer of flavor.
- Spicier versions: Incorporate more jalapeños or add chipotle for a smoky, spicy kick.
How to Serve Caldo de Res
This soup is delicious on its own, but it pairs wonderfully with traditional Mexican sides like:
- Corn tortillas: Serve warm for dipping into the broth.
- Mexican rice: A side of arroz con pollo complements the rich flavors of the soup.
- Agua fresca: A refreshing drink that balances the hearty dish.
Image Suggestion: Show the soup served with warm tortillas and a side of rice.
Alt Text: Caldo de Res served with tortillas and rice.
Storing and Reheating Caldo de Res
This soup stores well for up to 4 days in the refrigerator. When reheating, add a little water to the broth if it has thickened too much.
Caldo de Res can also be frozen for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stove.
FAQs About Caldo de Res Recipe
How long does it take to make Caldo de Res?
This Caldo de Res recipe takes about 2-3 hours, depending on how long you simmer the beef and vegetables.
What is the best cut of beef for Caldo de Res?
Beef shank or short ribs are recommended, as their bones enrich the broth.
Can I make this soup in a slow cooker?
Yes! After browning the beef, transfer it to a slow cooker. Cook on low for 6-8 hours, adding the vegetables in the last 2 hours.
Can I freeze Caldo de Res?
Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months.
By following this Caldo de Res recipe, you’ll create a rich, flavorful Mexican beef soup that’s perfect for family dinners. Pair it with sourdough discard bread for a complete meal.