Traditional Mexican Caldo de Res (Beef Soup) (Print version)
A hearty Mexican beef soup with bone-in shank, marrow-rich broth, big vegetables, cilantro, mint, lime, and warm tortillas.
# Ingredients:
For the beef broth
01 -
2 lb (900 g) bone-in beef shank, cut into large pieces
02 -
1 lb (450 g) beef marrow bones or beef soup bones
03 -
10 cups (2.4 L) water, plus more as needed
04 -
1/2 medium white onion
05 -
4 garlic cloves, lightly crushed
06 -
2 bay leaves
07 -
4 cilantro stems
08 -
2 sprigs fresh mint, optional
09 -
2 teaspoons kosher salt, plus more to taste
For the vegetables
10 -
2 ears corn, each cut into 3 pieces
11 -
3 medium carrots, peeled and cut into thick pieces
12 -
1 large chayote, peeled, pitted, and cut into chunks
13 -
2 medium potatoes, peeled and quartered
14 -
6 oz (170 g) green beans, trimmed and halved
15 -
2 Mexican squash or zucchini, cut into thick half-moons
16 -
1/3 head green cabbage, cut into wide wedges
17 -
1 cup (165 g) cooked garbanzo beans, optional
Optional tomato recaudo
18 -
2 Roma tomatoes, chopped
19 -
1 small garlic clove
20 -
2 tablespoons chopped white onion
21 -
1/4 cup (60 ml) broth or water
For serving
22 -
1/2 cup chopped fresh cilantro
23 -
2 limes, cut into wedges
24 -
1 serrano pepper, thinly sliced, optional
25 -
Warm corn tortillas
# Instructions:
01 -
Place the beef shank, marrow bones, water, onion, garlic, bay leaves, cilantro stems, mint, and salt in a large heavy pot. Bring to a boil over medium-high heat.
02 -
Reduce the heat to a gentle simmer. Skim off foam and excess fat during the first 20-30 minutes, then simmer until the beef is tender, about 1 hour 15 minutes to 1 hour 30 minutes.
03 -
Remove and discard the onion, garlic, bay leaves, cilantro stems, and mint. Keep the beef and bones in the pot. Add a little water if the broth has reduced too much.
04 -
Add the corn, carrots, chayote, and potatoes. Simmer for 18-22 minutes, until the vegetables are just tender when pierced with a knife.
05 -
If using the tomato recaudo, blend the tomatoes, garlic, onion, and broth until smooth and stir it into the pot. Add green beans, zucchini, cabbage, and garbanzos. Simmer for 10-15 minutes, until the vegetables are tender but still hold their shape.
06 -
Taste and add more salt as needed. Ladle beef, vegetables, and broth into deep bowls. Serve hot with cilantro, lime wedges, serrano, and warm corn tortillas.
# Good to know:
01 -
Cook the beef at a gentle simmer for the clearest broth.
02 -
Add vegetables in stages so zucchini and cabbage do not overcook.
03 -
The tomato recaudo is optional and gives the broth a warmer color.