Whole30 Caldo de Res
Warm up with the hearty and nourishing flavors of Whole30 Caldo de Res, a classic Mexican beef soup that's perfect for wholesome eating. Packed with tender bone-in beef shank, vibrant vegetables like carrots, zucchini, and cabbage, and a hint of fresh cilantro and lime, this recipe is both comforting and nutrient-rich. Slow-simmered for maximum flavor, the broth develops a deep, savory essence while the vegetables become meltingly tender. Designed to align with Whole30 principles, this version excludes grains and legumes, making it a clean yet satisfying option for healthy lifestyles. Serve this soul-warming soup hot with lime wedges and a sprinkle of cilantro for a zesty finishing touch. Perfect for family meals, meal prep, or any time you're craving a hearty, whole-food dish!
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Recipe Information
Ingredients
- 2 pounds beef shank (bone-in)
- 10 cups water
- 2 teaspoons salt
- 1 large onion
- 4 whole garlic cloves
- 1 teaspoon black peppercorns
- 0.5 head cabbage
- 3 medium carrots
- 2 medium zucchini
- 2 medium potatoes
- 2 ears corn on the cob
- 0.25 cup cilantro
- 1 whole lime
Instructions
Place the beef shank in a large pot and cover with 10 cups of water. Add 2 teaspoons of salt, the whole onion (peeled and quartered), garlic cloves (peeled), and black peppercorns.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 60 minutes. Skim off any foam and fat that accumulates on the surface.
While the beef is simmering, prepare the vegetables: Cut the cabbage into large chunks, carrots into 2-inch pieces, zucchinis into thick slices, potatoes into quarters, and each corn cob into 3-4 pieces.
After the beef has simmered for an hour, add the cabbage, carrots, potatoes, and corn pieces to the pot. Continue to simmer for another 30 minutes.
Add the zucchini slices to the pot and let the soup simmer for an additional 30 minutes, or until all vegetables are tender.
Check the seasoning and add more salt if necessary.
Chop the cilantro and cut the lime into wedges.
To serve, ladle the caldo de res into bowls, ensuring a good mix of beef, bone marrow, and vegetables. Garnish with cilantro and a squeeze of lime as desired.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 9345 mg | 406% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 71.9 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7939 mg | 169% | |
*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.
