4.8 from 165 votes
Caldo de Res
Caldo de Res is a Mexican beef soup made with a beef broth and filled with lots of vegetables such as squash, corn, carrots, and cabbage.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 servings
Calories: 275 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
- 4 medium carrots, sliced into thick coins
- 3 medium ears of corn, shucked and halved
- 2 medium potatoes, 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 limes 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.
Cup of Yum
Notes
- For easier serving, remove the cooked corn from the soup, cut off the kernels and add them back into the soup. Discard the cobs.
- Feel free to use any vegetables you have on hand! Green beans, peas, peppers, and anything you've got in the fridge will work.
- If you can't find bone-in beef shank, you can use bone-in beef chuck or ribs since they both have good ratios of fat. Make sure you use a cut of beef with bone because that's what give the broth a wonderful flavor!
Nutrition Information
Serving
1/8th of recipe
Calories
275kcal
(14%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
45mg
(15%)
Sodium
137mg
(6%)
Potassium
661mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
5950IU
(119%)
Vitamin C
57.8mg
(64%)
Calcium
40mg
(4%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275
% 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.