Caldo de Res (Mexican Beef Soup) Recipe

Caldo de Res is a Mexican beef soup that’s extremely hearty and satisfying. The hind shank flavours the broth beautifully, as does the marrow in the bones. Garnish the soup with slivered raw onion, lime juice, jalapenos, and more cilantro, and enhance it with a low-sodium, gluten-free seasoning to add an extra boost.

Equipment for Make Caldo de Res (Mexican Beef Soup) at Home

• Large pot with Lid

Ingredients:

• 10 cup Water
• 2 1⁄2 lb Beef bone-in shanks (Roast)
• 1 Onion (Quartered)
• 2 cloves Garlic
• 1 Bay leaf
• 1 tbsp Salt
• 1 Medium zucchini (chopped)
• 1 Medium yellow squash (chopped)
• 2 Small russet potatoes (chopped)
• 2 Roma tomatoes (chopped)
• 1⁄4 Large cabbage (chopped)
• 2 Ears of corn (cut in half)
• Cilantro handful
• 4 oz Tomato sauce

Instructions:

1. Leave the beef shanks on the bone and cut the beef roast into 1-inch chunks.
2. Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with a lid and leave on high heat until the water comes to a boil, approximately 15 minutes.
3. Reduce heat to medium and leave to simmer for 20 minutes. After simmering, remove the beef shanks, chop the beef into chunks, and add the bones back into the pot.
4. Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.

Print Recipe

Caldo de Res (Mexican Beef Soup) Recipe

Author: recipeszip Cooking Method: Broiling Cuisine: Mexican Courses: Soup Recipe Keys: Gluten Free Slow Cooker Recipes

Difficulty: Beginner Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins

Servings: 8

Best Season: Suitable throughout the year

Description

Caldo de Res is a Mexican beef soup that's extremely hearty and satisfying. The hind shank flavours the broth beautifully, as does the marrow in the bones. Garnish the soup with slivered raw onion, lime juice, jalapenos, and more cilantro, and enhance it with a low-sodium, gluten-free seasoning to add an extra boost.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 10 cup Water

• 2 ¹⁄₂ lb Beef bone-in shanks (Roast)

• 1 Onion (Quartered)

• 2 cloves Garlic

• 1  Bay leaf

• 1 tbsp Salt

• 1 Medium zucchini (chopped)

• 1 Medium yellow squash (chopped)

• 2 Small russet potatoes (chopped)

• 2 Roma tomatoes (chopped)

• ¹⁄₄ Large cabbage (chopped)

• 2 Ears of corn (cut in half)

• Cilantro handful

• 4 oz Tomato sauce

Instructions

Video ON

1. Leave the beef shanks on the bone and cut the beef roast into 1-inch chunks.

1. Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with a lid and leave on high heat until the water comes to a boil, approximately 15 minutes.

1. Reduce heat to medium and leave to simmer for 20 minutes. After simmering, remove the beef shanks, chop the beef into chunks, and add the bones back into the pot.

1. Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 324kcal

% Daily Value *

Total Fat 6g10%

Protein 22g44%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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