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Mexican Beef Soup (Caldo de Res)

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Ingredients

Scale

  • 2 pounds beef shank, with bone (or beef stew meat)

  • 10 cups water

  • 2 teaspoons salt (adjust to taste)

  • 1 teaspoon black pepper

  • 2 bay leaves

  • 4 garlic cloves, smashed

  • 1 medium onion, quartered

  • 3 medium carrots, peeled and cut into large chunks

  • 3 medium potatoes, peeled and cut into chunks

  • 2 ears of corn, cut into thirds

  • 2 zucchinis, cut into chunks

  • 2 tomatoes, chopped

  • 1 small bunch cilantro, chopped (for garnish)

  • 1 lime, cut into wedges (for garnish)

  • 1 jalapeño or serrano pepper (optional for heat)

  • 1 teaspoon cumin powder (optional for additional flavor)

Ingredient Highlights

  • Beef Shank: This cut is ideal for simmering, as it becomes tender and flavorful over time. The bone also adds richness to the broth.

  • Carrots and Potatoes: These root vegetables soak up the flavors of the broth, becoming soft and comforting while adding sweetness and texture to the soup.

  • Corn: The corn adds a delicious sweetness and is a classic ingredient in Caldo de Res.

  • Zucchini: This vegetable contributes a soft texture and mild flavor, complementing the other ingredients.

  • Garlic and Onion: These aromatics are the base of the broth, giving it an inviting and savory depth.

  • Lime and Cilantro: The lime and cilantro add a refreshing burst of freshness when serving, cutting through the richness of the soup.

Instructions

Prepare the Beef Broth:

  1. Boil the Beef: In a large stockpot, place the beef shank (or stew meat) and cover it with about 10 cups of water. Bring to a boil over medium-high heat.

  2. Skim the Foam: As the water begins to boil, you’ll notice foam forming on the surface. Skim off the foam using a spoon to ensure a clear broth.

  3. Season the Broth: Once the foam is removed, add the salt, pepper, bay leaves, garlic, and quartered onion. Stir to combine and reduce the heat to low. Let it simmer for 1 to 1.5 hours, until the beef becomes tender.

Add the Vegetables:

  1. Add the Carrots and Potatoes: After the beef has simmered and is starting to become tender, add the carrots and potatoes to the pot. Continue to simmer for about 20-30 minutes.

  2. Add the Corn: Once the carrots and potatoes are halfway cooked, add the corn pieces to the pot. Let them cook for another 15 minutes.

  3. Add the Zucchini and Tomatoes: Finally, add the zucchini and chopped tomatoes. Stir the soup, making sure the vegetables are evenly distributed. Simmer for another 10-15 minutes, until all the vegetables are tender and cooked through.

Final Touches:

 

  1. Taste and Adjust Seasoning: Taste the broth and adjust the seasoning, adding more salt or pepper if needed. If you like heat, you can add a sliced jalapeño or serrano pepper for a spicy kick.

  2. Serve: Ladle the soup into bowls. Garnish with fresh cilantro and a wedge of lime for a burst of freshness. Serve with warm tortillas or crusty bread on the side, if desired.

Nutrition

Find it online: https://buttereats.com/mexican-beef-soup-caldo-de-res/