Caldo de Res
User Reviews
4.8
Caldo de Res
Description
Caldo de Res begins by simmering bone-in beef shanks with water, garlic, bay leaves, and kosher salt for up to two hours, allowing the meat to become tender and the broth to develop flavor from the bones. After skimming foam and removing aromatics, a selection of vegetables such as sliced carrots, halved corn ears, quartered potatoes, zucchini chunks, cabbage, cilantro, and tomato paste are added. This mixture simmers until the vegetables are cooked through and tender.
Once vegetables are ready, the beef is trimmed off bones and cut into bite-sized pieces before being returned to the pot. The soup is seasoned further if needed and served hot, often accompanied by lime wedges and hot sauce so diners can brighten or spice the broth according to preference.
This soup is substantial and hearty, ideal for satisfying cold or hungry appetites. Its versatility allows substitution of vegetables based on availability. Using bone-in cuts is recommended for broth depth, but beef chuck or ribs can also be used.
Remove cooked corn ears, cut off kernels, and return them to the soup, discarding cobs for easier serving.Substitute vegetables like green beans, peas, or peppers depending on what is available.Bone-in beef cuts like chuck or ribs can replace shanks for good broth flavor.
Ingredients
- 12 cups water
- 2 ½-3 pounds beef shank bone-in
- 4 cloves garlic
- 2 bay leaf
- 1 tablespoon kosher salt
- 4 medium carrot sliced into thick coins
- 3 medium corn shucked and halved, ears
- 2 medium potato cut into eighths (Idaho, Russet or Yukon Gold
- 2 medium zucchini cut into thick chunks
- ¼ head green cabbage cut into chunks
- 1 handful cilantro plus more for serving
- 1 tablespoon tomato paste
- 4 lime halved, for serving
- hot sauce for serving
Instructions
- In a large Dutch oven or pot, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is tender.
- Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a bowl and set aside to cool slightly.
- Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.
- While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.
- Stir everything together and taste. Season with more salt if necessary.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.
Notes
- Remove cooked corn ears, cut off kernels, and add them back to the soup for easier eating while discarding the cobs.
- Feel free to use any available vegetables such as green beans, peas, or peppers in place of or alongside the listed vegetables.
- If bone-in beef shank is unavailable, bone-in beef chuck or ribs can be used to provide similar broth richness due to their fat and bone content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 275kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 137mg | 6% |
| Potassium | 661mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5950IU | 119% |
| Vitamin C | 57.8mg | 64% |
| Calcium | 40mg | 4% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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