Before you cook
Background Recipe story & origin
Caldo de res is Mexico's Sunday tradition, a hearty bone-in beef soup simmered with whole vegetables. Every Mexican family has their version. Traditional preparation uses beef shank, short ribs, or marrow bones simmered for hours with corn on the cob, cabbage, potatoes, chayote, zucchini, carrots, and cilantro. The broth should be clear and deeply flavored from the bones. Serving includes lime wedges, chopped onion, cilantro, and salsa on the side. Caldo de res appears at family gatherings and as Sunday lunch-not restaurant food, but home cooking that brings families together. Regional variations add chickpeas, rice, or different vegetables.
Before you start Equipment you'll need
- large pot — Provides large capacity for simmering soup and vegetables until tender and flavorful
Ingredients
Instructions
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Start the broth
Place beef shank and short ribs in large pot. Cover with 12 cups water. Add onion, garlic, cilantro stems, salt. Bring to boil, skim foam. Reduce to simmer.
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Slow cook
Simmer 1.5-2 hours until beef is tender.
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Simmer the vegetables
Add corn, potatoes, carrots, chayote. Simmer 20 minutes. Add zucchini and cabbage. Simmer 15 more minutes until all vegetables are tender.
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Bowl and serve
Ladle into large bowls with meat and vegetables. Serve with lime wedges, sliced serrano, fresh cilantro, and warm tortillas.