Caldo de Res (Mexican Beef & Vegetable Soup)
Caldo de Res is a hearty and satisfying soup, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. The perfect dish for cold wintery days.
Ingredients
- 2 pounds short ribs boneless or beef shank with bone
- 1 14.5 oz. can diced tomatoes optional
- 3 ears of corn husked and cut into thirds
- 2 potatoes peeled and quartered
- 1 medium head cabbage cored and cut into wedges
- 3 medium carrots chopped
- 3 zucchinis quartered
- 1/4 cup cilantro chopped
- 1 onion chopped
- 4 cup beef broth
- 4 cups of water
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tbsp vegetable or olive oil
- 1 tsp ground cumin
- 1 tsp minced garlic
Instructions
- Cut short ribs into 2-inch pieces. If using a beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat, and carefully add oil. Add the meat and bones( if using a shank), and season with salt and pepper. Cook and stir until thoroughly browned.
- Lower heat. Add minced garlic, and cook until lightly browned. Stir in the tomatoes(optional) and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If the meat is not tender, continue cooking for another 10 minutes or until tender.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.
- Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.
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