Recipe: Simple Caldo De Res (Mexican Beef Soup)

Cooking beef with easy and tasty.

Caldo De Res (Mexican Beef Soup). Discover Tasty Braised Beef Soup Made W/ Chickpeas & Mushrooms. This is an extremely hearty and satisfying soup, made from scratch with beef bones, cabbage, potatoes, corn, chayote, and cilantro. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Adding the veg in the order listed is definitely the key. Caldo de Res is a traditional Mexican beef soup made with beef chunks and choice of vegetables which usually includes potatoes, corn, carrots, squash and cabbage. It's a type of boiled soup wherein meat followed by the vegetables are simmered in a large pot until tender and cooked through. You can cook Caldo De Res (Mexican Beef Soup) using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Caldo De Res (Mexican Beef Soup)

  1. Prepare 6 lb of Beef Shanks.
  2. You need 1 1/2 medium of Onion Chopped.
  3. Prepare 4 clove of Garlic minced.
  4. Prepare 3 tbsp of Olive Oil.
  5. Prepare 1 of Salt (to taste).
  6. It's 1 of Black Pepper (to taste).
  7. Prepare 6 cup of Beef Stock.
  8. You need 8 cup of Water.
  9. You need 5 large of Carrots Thickly sliced.
  10. It's 3 medium of Zucchini Chopped Thickly.
  11. You need 5 large of Red Potatos Thickly cut.
  12. You need 3 medium of Ears of CORN chopped in 3s.
  13. It's 1/2 cup of Cilantro Chopped.

Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Chop the beef shank into large chunks, keeping some attached to the bone. Sauté the beef chunks with the chopped onions, salt, and pepper.

Caldo De Res (Mexican Beef Soup) instructions

  1. Coat Olive Oil on bottom of large pot and put on Medium to high heat.
  2. Salt and Pepper Beef Shanks to your liking.
  3. Sear all Beef Shanks on both sides then remove from pot and set to the side.
  4. Saute Onion and Garlic in the pot with the oil amd drippings from the beef shanks.
  5. Once onions are translucent put beef shanks back in pot and put in the beef stock. Make sure shanks are covered with the stock if not add a little more to cover the shanks.
  6. put lid on pit lower the heat and simmer for 1 hour until shanks are tender. (after an hour if shanks are not tender let simmer for 10 more minutes).
  7. add water and cilantro and let simmer for 10 minutes.
  8. put in carrots, potatos, and corn. let simmer for 10 minutes.
  9. Put in zucchini and let simmer 10 minutes.
  10. SERVE WITH LIME WEDGES AND HOT SAUCE FOR YOUR OWN TASTE AND ENJOY!!.

After the beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender". Caldo de Res is a delicious and hearty Mexican Beef Soup with a robust broth. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.