Heart-Healthy Caldo de Res
Experience the wholesome comfort of Heart-Healthy Caldo de Res, a nutritious twist on the classic Mexican beef soup. Packed with lean beef shank, vibrant vegetables like zucchini, chayote, and cabbage, and flavored with aromatic garlic, fresh cilantro, and a splash of lime, this low-sodium recipe is perfect for those seeking a health-conscious yet satisfying meal. The slow-simmered broth, enriched with olive oil and black peppercorns, delivers deep, savory flavors while remaining light and heart-friendly. Ideal for family dinners, this hearty dish is bursting with nutrients and warmth, offering a perfect balance of flavor, textures, and nourishment. Whether you’re craving comfort food or a nutrient-rich option, this delicious caldo is sure to be your go-to recipe!
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Recipe Information
Ingredients
- 1 pound lean beef shank, bone-in
- 1 tablespoon olive oil
- 1 whole medium onion, chopped
- 3 cloves garlic cloves, minced
- 8 cups low-sodium beef broth
- 1 whole bay leaf
- 1 teaspoon black peppercorns
- 2 whole large carrot, sliced
- 2 stalks celery stalks, sliced
- 2 whole medium potatoes, cubed
- 1 whole zucchini, sliced
- 1 whole medium chayote, cubed
- 2 ears corn on the cob, cut into thirds
- 0.5 head green cabbage, cut into wedges
- 0.5 cup chopped fresh cilantro
- 2 whole lime, cut into wedges
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and stir for about 5 minutes until translucent.
Add the minced garlic and cook for 1 minute, being careful not to burn it.
Increase the heat to high, add the beef shank, and brown on each side for about 4 minutes.
Pour in the low-sodium beef broth, adding enough water to ensure the beef is completely submerged, if necessary.
Add the bay leaf and black peppercorns. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour.
Skim off any foam or fat that rises to the surface during cooking for a leaner broth.
Add sliced carrots, celery, cubed potatoes, zucchini, chayote, corn pieces, and cabbage wedges. Cover and simmer for another 45 minutes to 1 hour, or until the vegetables and beef are tender.
Season the soup with salt and black pepper to taste.
Remove the meat and vegetables and shred the beef, discarding any excess fat. Return the shredded beef to the pot.
Immediately before serving, sprinkle with chopped fresh cilantro.
Ladle the caldo de res into bowls and serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 64.5 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 7740 mg | 165% | |
*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.
