Caldo De Res Beef Soup
Experience the comforting flavors of tradition with Caldo De Res Beef Soup, a hearty Mexican dish brimming with tender bone-in beef shanks, vibrant vegetables, and aromatic herbs. Slow-simmered to perfection, this wholesome soup features an irresistible medley of carrots, zucchini, potatoes, corn, and cabbage, all infused with the savory richness of garlic and onions. Finished with a garnish of fresh cilantro and a squeeze of lime for a zesty kick, this one-pot meal is perfect for feeding a hungry family or warming up on a chilly day. Serve it with warm corn tortillas and rice for a complete and satisfying experience. Whether you're craving a nostalgic classic or a nutrient-packed dinner, Caldo De Res is a soul-warming soup that's as delicious as it is easy to make.
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Recipe Information
Ingredients
- 2 pounds beef shank (bone-in)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1 medium onion, halved
- 2 medium tomato, diced
- 3 large carrots, peeled and cut into chunks
- 2 medium zucchini, sliced into rounds
- 2 medium potatoes, peeled and quartered
- 2 ears corn on the cob, cut into pieces
- 0.5 head green cabbage, cut into wedges
- 0.5 cup fresh cilantro, chopped
- 2 lime, cut into wedges (for serving)
- 10 cups water
- 1 cup optional: cooked white rice
- 6 optional: warm corn tortillas
Instructions
Place the beef shank in a large pot. Add 10 cups of water, salt, black pepper, minced garlic, and the halved onion. Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.
Once boiling, reduce the heat to low, cover the pot, and let the beef simmer for about 1.5 hours, or until the meat is tender and falling off the bone.
While the beef is cooking, prepare the vegetables. Chop the carrots, zucchini, potatoes, corn, and cabbage into the specified sizes to ensure even cooking.
After the beef has simmered, carefully remove the onion halves and discard them. Add the diced tomatoes, carrots, and potatoes to the pot. Simmer for 15-20 minutes or until the vegetables are starting to soften.
Add the zucchini, corn, and cabbage wedges to the soup. Continue cooking for another 15 minutes, or until all the vegetables are tender but not mushy.
Taste the broth and adjust seasoning with additional salt or pepper, if needed.
Serve the Caldo De Res hot, garnished with fresh cilantro. Provide lime wedges on the side for adding a bright, fresh flavor to the soup.
Optionally, you can serve the soup with warm corn tortillas and a scoop of cooked white rice for a more filling meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1479 mg | 31% | |
*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.
