Old Fashioned Caldo de Res (Print version)
Slow-simmered beef short ribs with corn, potatoes, cabbage, carrots, and zucchini in a rich, seasoned broth. Old fashioned caldo de res done the way it has always been done.
# Ingredients:
For the beef
01 -
4 to 5 bone-in beef short ribs (about 2 lb / 900 g)
02 -
1 lb (450 g) beef chuck, cut into 2-inch chunks (optional)
03 -
10 to 12 cups water
For the broth
04 -
1 to 2 tablespoons beef bouillon granules or paste, to taste
05 -
2 teaspoons garlic powder (or 4-5 fresh garlic cloves, minced)
06 -
2 teaspoons ground cumin
07 -
1/2 teaspoon black pepper
08 -
1 can (8 oz / 225 g) tomato sauce
Vegetables
09 -
4 to 6 medium yellow potatoes, halved or quartered
10 -
2 large carrots, cut into thick rounds
11 -
3 ears corn on the cob, cut into thirds
12 -
1 medium zucchini, cut into 1-inch rounds
13 -
1/4 head green cabbage, roughly chopped
For serving
14 -
Fresh limes, cut into wedges
15 -
Fresh cilantro, chopped
16 -
Sliced serrano or jalapeño chiles
17 -
Warm corn tortillas
# Instructions:
01 -
Place the short ribs and beef chuck in a large stockpot (at least 8-quart). Cover with 10 to 12 cups of water. Bring to a full boil over high heat.
02 -
Use a ladle to skim off the gray foam that rises to the surface over the first 10 to 15 minutes. Add the beef bouillon, garlic powder, cumin, and black pepper. Stir and reduce the heat to a gentle simmer.
03 -
Pour in the tomato sauce and stir to combine. Partially cover the pot and simmer for 60 to 75 minutes until the beef is very tender and pulling away from the bone. Taste the broth and adjust seasoning.
04 -
Add the potato chunks and carrot rounds to the pot. Simmer uncovered for 12 to 15 minutes until they are beginning to soften but not fully cooked through.
05 -
Add the zucchini rounds and corn-on-the-cob pieces. Simmer for another 8 to 10 minutes until the zucchini is just tender.
06 -
Add the chopped cabbage and simmer for 5 more minutes. Do a final taste and add more bouillon or salt as needed.
07 -
Ladle into deep bowls, making sure each bowl gets a short rib, a piece of corn, and an assortment of vegetables. Serve with lime wedges, fresh cilantro, and warm corn tortillas on the side.
# Good to know:
01 -
Even better the next day once the broth has had time to deepen overnight in the fridge.
02 -
Skim the foam in the first 10 to 15 minutes for the clearest, most flavorful broth.