If you’re looking for a comforting, flavorful soup, Caldo de Res is an excellent choice. This traditional Mexican beef soup combines tender beef with a variety of vegetables simmered in a rich homemade stock, creating a hearty meal perfect for cold days.
INGREDIENTS
- Beef Shank (or Short Rib/Beef Chuck): Provides a rich, tender base, adding depth and flavor to the broth.
- Water: Forms the foundation of the stock, allowing the flavors of the beef and vegetables to develop.
- Onion (roughly chopped): Adds sweetness and depth to the homemade beef stock.
- Celery Stalks (roughly chopped): Adds a mild flavor that balances the richness of the beef.
- Garlic Cloves (roughly chopped): Provides a robust, savory note to the stock.
- Chiles de Arbol (optional): Adds a hint of spice; use other dried chiles if desired for extra flavor.
- Bay Leaves: Adds a subtle earthiness, enhancing the depth of the broth.
- Black Peppercorns: Adds mild heat and a touch of spice to the soup.
- Salt: Enhances the natural flavors of the stock and soup ingredients.
- Potatoes (cut into bite-sized pieces): Adds heartiness to the soup, making it more filling.
- Carrots (cut into bite-sized pieces): Adds natural sweetness and color to the soup.
- Zucchinis (cut into bite-sized pieces): Adds a fresh, mild flavor and soft texture.
- Jalapeño Peppers (sliced, optional): Adds a mild heat that complements the other vegetables.
- Corn (quartered): Adds sweetness and texture, giving the soup a classic touch.
- Tomatoes (cut into bite-sized pieces): Adds acidity and freshness to the broth.
- Cabbage (chopped): Adds bulk and softens beautifully in the soup, enhancing its heartiness.
- Tomato Sauce: Adds richness and a touch of acidity to the broth.
- Lime Juice: Brightens the flavors and adds a refreshing finish to the soup.
INSTRUCTIONS
- Step 1: Make the Homemade Beef Stock
- In a large pot, add the beef shank (or chosen beef cuts), water, chopped onion, celery, garlic, chiles de arbol (if using), bay leaves, peppercorns, and salt. Bring the mixture to a boil, then cover, reduce heat, and simmer for 1.5-2 hours. Skim any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
- Step 2:
- Carefully remove the beef from the pot and set it in a large bowl. Shred the beef from the bones and set the shredded meat aside. Discard the bones.
- Step 3:
- Strain the beef stock to remove the solids, and discard them. Add the strained stock back to the pot.
- Step 4: Make the Caldo de Res (Beef Soup)
- With the stock simmering, add the potatoes and carrots to the pot. Let them simmer for about 20 minutes, allowing the vegetables to start becoming tender.
- Step 5:
- Add the zucchini, jalapeno slices (if using), corn, tomatoes, cabbage, and tomato sauce. Simmer for an additional 10 minutes, or until all vegetables are tender to your preference.
- Step 6:
- Return the shredded beef to the pot and stir in the juice from 1 lime. Allow everything to heat through. Adjust salt as needed to suit your taste.
- Step 7:
- Serve the Caldo de Res in bowls, garnished with red pepper flakes, fresh cilantro, hot sauce, and lime wedges for added flavor and zest.
Serving and Storage Tips
- Serve hot, garnished with fresh cilantro, lime wedges, and a sprinkle of spicy red pepper flakes for added flavor.
- This soup pairs well with warm tortillas or crusty bread on the side to soak up the flavorful broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, adding a bit of water or beef broth if needed to restore consistency.
Helpful Notes
- If you prefer a spicier soup, add more chiles de arbol or include sliced jalapeños as a garnish.
- You can customize the vegetables, adding options like chayote, green beans, or bell peppers.
- For a richer broth, add a beef bouillon cube during simmering.
Tips from Well-Known Chefs
- Chef Rick Bayless suggests using fresh lime juice for a vibrant finish, added just before serving.
- Chef Aarón Sánchez recommends garnishing with fresh herbs like cilantro to enhance the soup’s earthy flavors.
- Chef Marcela Valladolid advises letting the soup rest for a few minutes after cooking to let the flavors meld.
Why You'll Love This Recipe
- This soup is packed with rich flavors from the homemade beef stock and fresh vegetables.
- It’s a hearty, nutritious meal, perfect for cold weather and family gatherings.
- Easy to customize with your favorite vegetables and spices for a unique touch.
Variations
- Try adding chayote or squash for a different texture and flavor.
- For a lighter version, use chicken or vegetable stock instead of beef stock.
- Swap beef with chicken or pork for an alternative version of this comforting soup.