Caldo de Res
Cozy up with a hearty bowl of *Caldo de Res*, a traditional Mexican beef soup that's brimming with rich flavors and wholesome ingredients. This comforting dish features tender beef shanks simmered to perfection in a savory broth infused with onion, garlic, bay leaves, and black peppercorns. A colorful assortment of fresh vegetables—such as carrots, potatoes, corn on the cob, zucchini, and cabbage—adds vibrant textures and natural sweetness to the soup. Finished with a sprinkle of chopped cilantro and a side of tangy lime wedges, this nutrient-packed soup is perfect for chilly evenings or when you're craving a soul-soothing meal. Easy to prepare yet deeply satisfying, *Caldo de Res* is a timeless family favorite that'll warm your heart and delight your taste buds. Keywords: Mexican beef soup, Caldo de Res recipe, hearty soup, traditional Mexican food, beef shank soup, vegetable soup
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Recipe Information
Ingredients
- 2 pounds beef shank with bone
- 12 cups water
- 2 tablespoons salt
- 1 medium, halved white onion
- 4 garlic cloves
- 1 teaspoon black peppercorns
- 2 bay leaves
- 3 large, peeled and sliced carrots
- 3 medium, peeled and quartered potatoes
- 2 halved corn on the cob
- 0.5 head, cut into wedges green cabbage
- 2 medium, sliced zucchini
- 0.5 bunch, chopped cilantro
- 1 sliced into wedges lime
Instructions
In a large pot or Dutch oven, add the beef shanks, water, and salt. Bring to a boil over medium-high heat.
Skim off any foam that forms on the surface. This will help keep the broth clear.
Add the onion, garlic cloves, black peppercorns, and bay leaves to the pot. Reduce the heat to low and let simmer for about 2 hours, or until the meat is tender.
Remove the onion, garlic, and bay leaves from the pot. Discard these aromatics.
Add the carrots, potatoes, corn on the cob, green cabbage, and zucchini to the pot. Increase the heat slightly and cook until the vegetables are tender, about 30-40 minutes.
Check the seasoning and add more salt if needed.
Once the vegetables and beef are properly cooked, remove the pot from the heat.
Stir in the chopped cilantro just before serving, reserving some for garnish.
Ladle the caldo de res into bowls, ensuring each serving has a good mix of meat, broth, and vegetables.
Serve hot with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 18918 mg | 823% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 68.7 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8586 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
