Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered in a flavorful homemade beef stock with a variety of fresh vegetables like potatoes, carrots, zucchini, corn, and cabbage. Enhanced with chile de arbol peppers and fresh lime juice, this comforting soup is perfect for hearty meals and is served with a variety of garnishes such as spicy red pepper flakes, chopped cilantro, hot sauce, and lime wedges.
Ingredients
Units
Scale
Beef Stock
- 3 pounds beef shank (or short rib or beef chuck)
- 8-10 cups water
- 1 large onion, rough chopped
- 2 celery stalks, rough chopped
- 10 cloves garlic, rough chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
Caldo de Res (Beef Soup)
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeno peppers, sliced (optional)
- 2 ears of corn, quartered
- 3 medium-sized tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
For Serving
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
- Make the Homemade Beef Stock: In a very large pot, add the beef shank along with 8-10 cups of water, the rough chopped onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Allow it to cook for 1.5 to 2 hours, occasionally skimming off any fat or foam that rises to the top. The beef should become fall-apart tender.
- Separate Beef from Bones and Strain Stock: Carefully remove the beef pieces from the pot and transfer them to a large bowl. Shred the beef off the bones and discard the bones. Strain the beef stock through a fine strainer to remove all solids and set the clear stock aside.
- Cook the Vegetables: Return the strained beef stock to the pot and bring it back to a simmer. Add more water if necessary to maintain sufficient liquid. Add the potatoes and carrots first, allow them to simmer for about 20 minutes until they begin to soften.
- Add Remaining Vegetables and Tomato Sauce: Next, add the zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce to the pot. Continue to simmer for another 10 minutes or until all the vegetables have reached your preferred level of tenderness.
- Combine Beef and Finish Soup: Return the shredded beef to the pot and stir in the juice of one lime. Heat through until hot. Taste the soup and adjust the salt if needed.
- Serve and Garnish: Ladle the Caldo de Res into bowls and serve with garnishes such as spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges for added flavor and heat. Enjoy your hearty Mexican beef soup!
Notes
- Chile de arbol peppers add a mild heat and smoky flavor; you can substitute with other dried chili pods if preferred.
- Feel free to add other vegetables like green beans or squash for variety.
- Adjust the spiciness by modifying the amount of jalapenos and chile peppers used.
- This soup can be made in advance, and flavors improve when left to rest overnight.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
