Caldo de Res Recipe

Name: Caldo de Res Recipe
Prep time: 10 min
Cook time: 3 h 45 min
Total time: 3 h 55 min
Yield: 8 to 10 servings
Ingredients: 11 cups water; 1 1/2 pounds soup bones; 1 1/2 pounds beef shank bones; 1 tablespoon salt; 3 cloves garlic; 1/2 white or yellow onion; 1/2 head cabbage; 1 large carrot; 2 celery stalks; 2 Yukon gold potatoes; 2 Mexican zucchini; 2 tomatoes; 1 fresh corn on the cob; 1/4 cup tomato sauce; 1/4 tsp safflower petals; 1/4 tsp whole coriander seeds; 3 tbsp Cilantro; 3 limes

User Reviews

4.7

84 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 55 mins
Servings
8 to 10 servings
Calories
113 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Caldo de Res Recipe

Uriah Moody

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This sopa de res is a hearty meal in a bowl that is loaded with beef and vegetables. Using both soup bones and beef shank flavors creates a rich and nourishing bone broth, perfect for when you're feeling under the weather. Serve a bowl of this cocido with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out!

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Ingredients

Servings

11 cups water
1 1/2 pounds soup bones
1 1/2 pounds beef shank bones cut into 3 or 4 pieces
1 tablespoon salt
3 cloves garlic chopped
1/2 white or yellow onion cut in 1-inch squares
1/2 head cabbage chopped
1 large carrot sliced
2 celery stalks sliced
2 Yukon gold potatoes peeled and cubed
2 Mexican zucchini sliced
2 tomatoes chopped
1 fresh corn on the cob cut into 1-inch slices
1/4 cup tomato sauce
1/4 tsp safflower petals azafran
1/4 tsp whole coriander seeds crushed
3 tbsp Cilantro chopped
3 limes cut into wedges (optional)

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Instructions

Over high heat in a large stockpot, bring water to a boil.
Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
Ladle soup into bowls and serve with fresh cilantro and lime wedges, warm corn tortillas, and salsa casera.

Notes

Anytime you prepare a soup recipe with tougher cuts of meat, you could cook the meat in a crockpot overnight or pressure cooker/Instant Pot (cover with plenty of water). Then, finish it on the stovetop.
For a real feast, serve this sopa de res with Mexican rice, salsa casera, and lime wedges on the side, and don’t forget the corn tortillas!
If you're feeling low-energy, it is delightful all on its own, preferably with a squeeze of fresh lime juice or a shot of vinegary hot sauce for brightness and acidity.
Prepared soup can be refrigerated for up to 5 days or frozen for up to three months.
Anytime you prepare a soup recipe with tougher cuts of meat, you could cook the meat in a crockpot overnight or pressure cooker/Instant Pot (cover with plenty of water). Then, finish it on the stovetop.

Nutrition Information

Show Details

Calories 113kcal (6%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 978mg (41%) Potassium 806mg (23%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 1861IU (37%) Vitamin C 91mg (101%) Calcium 120mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 113 kcal

% Daily Value*

Calories	113kcal	6%
Carbohydrates	26g	9%
Protein	5g	10%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	978mg	41%
Potassium	806mg	17%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	1861IU	37%
Vitamin C	91mg	101%
Calcium	120mg	12%
Iron	3mg	17%