Caldo de Res
Beef & Vegetable Broth
A classic Mexican beef and vegetable soup built on bone-in short ribs or shank simmered for hours until tender, then loaded with corn, chayote, and cabbage for a hearty one-pot meal.
Caldo de Res
✦ Antes de Empezar
Before you cook
Can I use a different cut of beef?
This recipe calls for bone-in beef shank or short ribs, both of which hold up well to a long simmer; the marrow bone is listed as optional and adds extra richness to the broth if you include it.
Ingredientes· 9View
Beef & Broth
- 3 lbs totalBeef Shank (Chamorro de Res) & Short Ribsbone-in cuts are essential
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 12 cupsWater
The Vegetables
- 2 earsFresh Sweet Corn (Elote)sliced into 2-inch rounds
- 2 carrots + 1 chayoteCarrots & Chayotediced
- 2 potatoes + 2 zucchiniYukon Gold Potatoes & Zucchinidiced
- 1/2 headGreen Cabbagecut into thick wedges
- 1 large bunchFresh Cilantro Bundle
- 1.5 tbspKosher Salt
Instrucciones
6 pasosComienza el caldo
Start the broth
Put the beef, marrow bone, water, onion, garlic, and salt in a large stockpot. Bring to a boil and skim thoroughly.
Cocina a fuego lento
Simmer gently
Lower the heat and simmer very gently, partially covered, for 1 1/2 to 2 hours, until the meat begins to soften.
Añade las verduras
Add the vegetables
Add the corn and carrots and cook 15 minutes, then add the chayote and potatoes and cook another 15 minutes.
Añade el resto
Add the rest
Add the zucchini, cabbage, and cilantro. Simmer 10 to 15 minutes, until all the vegetables are tender without falling apart.
Sazona el caldo
Season the broth
Remove the onion, garlic, and cilantro stems. Taste and season the broth.
Sirve
Serve
Serve with one piece of meat and a selection of vegetables in each bowl. Offer lime, chopped onion, cilantro, and salsa at the table.