Caldo De Res - Mexican Beef Soup

Caldo de Res, a harthy Mexican Beef Soup cooked with lots of vegetables! #helloani #recipes

Caldo De Res - Mexican Beef Soup

Prep Time: 15

Cook Time: 1 40

Total Time: 1 45

Servings:

Author: Hello Ani

Caldo de Res is a hearty Mexican Beef Soup cooked with tender vegetables in a flavorful bone broth. This Soup is perfect for cold weater! Serve with warm corn tortillas, a squeeze of lime juice, cilantro, and a little salsa.

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Ingredients

2 lbs beef marrow bones
1.5 lbs beef chuck short ribs, or beef chuck pieces
2 tablespoon olive oil
1 teaspoon garlic powder
1 cup onion, about half of an onion - finely diced
2 to 3 garlic cloves, finely diced
1 serrano, or jalapeno pepper, finely diced
10-12 cups hot water
salt & pepper to taste (about 1 tablespoon or a little more)
6-8 baby dutch potatoes, or 2 yellow potatoes- quartered
2 ears fresh corn, cut into thirds
2 large carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
½ head green cabbage, cut into thick pieces
1 bay leaf
1 bunch of cilantro

Serving:

3 limes halved
1 cup cilantro chopped
salsa or hot sauce for serving
warm corn tortillas for serving

Instructions

1. Season the meat with salt and pepper.
2. Heat the olive oil in a large 7-quart stock pot. Add the meat and the bones to the pot and sear (brown) on all sides for about 10 minutes.
3. Add your diced onion and cook for about 1 minute, then stir in the minced garlic and jalapeno pepper.
4. Add 10 to 12 cups of hot water to the pot. The meat should be covered. Check for seasoning. Add more salt and some garlic powder.
5. Cover and simmer for 1 hour until the beef is tender.
6. Add the corn, potatoes, carrots, celery, and bay leaf to the soup. Cover again and cook for about 15 to 20 minutes. Make sure there is enough water to cover all the ingredients. If not, add more water.
7. Lastly add the cabbage, zucchini, and cilantro. Continue to simmer for another 10 minutes. We don't want them to become too mushy. Once again, check if more salt is needed.
8. Remove the meat and bones from the soup, then shred the meat. If you like you can remove the bone marrow (if you have a chopstick on hand that will work great to poke it out) and serve it on the side with corn tortillas and a squeeze of lime juice.
Fill your soup bowls, then add some shredded beef. Top with fresh chopped cilantro, lime juice, and salsa or your favorite hot sauce. Enjoy with warm corn tortillas!

Video

Notes

Storing and Freezing Caldo De Res

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This soup freezes beautifully. Transfer the cold soup into an airtight and freezer-safe container. Freeze for up to 2 months.

Nutrition

COURSE: Dinner, Soup

CUISINE: Mexican

KEYWORD: Caldo de Res, Cocido, Mexican Beef Soup, Vegetable Beef Soup

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