Caldo de Res is a hearty and satisfying Mexican soup featuring beef, marrow bones, chunky vegetables and potatoes. This comforting and budget-friendly dish is easy to make and will certainly warm you up on a chilly day.
Table of Contents
What Is Caldo De Res?
In Spanish, ‘caldo’ means broth and ‘res’ means beef, hence the name of the recipe. The ingredients and method vary from region to region in Mexico, but essentially Caldo de Res is a nourishing and tasty Mexican soup with beef and tender vegetables.
Bone-in beef shank is the most popular choice of meat for this dish, but it can also be made with chicken or pork and any vegetables of your choice.
Ingredients You’ll Need
- marrow bones
- beef shank
- water
- onion
- garlic cloves
- salt
- corn ears
- carrots
- potatoes
- zucchini
- cabbage
- tomato paste (optional)
(Note: Full recipe is at the bottom of the post)
How to Make Caldo De Res
- Wash the marrow bones well and let them soak with the shank for half an hour in water.
- Drain the water and place the meat and bones in a large pot over medium-high heat. Cover with about 2 inches of water.
- Add the onion, garlic and salt to the pot. On a high heat, bring the mixture to a boil. Using a spoon, discard the foam that forms on the surface during the first 30 minutes.
- Reduce the heat to medium, cover the pot, and cook for about 90 minutes. Check that the meat is always covered with at least an inch of liquid and add more water if necessary.
- Add the vegetables and the optional tomato paste and continue cooking for another 20-25 minutes, or until the vegetables are tender.
- Season to taste, remove from the heat, and serve.
Tips and Tricks
- Soup and marrow bones help give this soup it’s authentic, mouthwatering flavor.
- Supplement the beef shank with some chuck roast for an even more delicious dish.
- Always use a large pot for this soup so you have enough volume for all the bones and chunky vegetables.
- To cut down on some of the fat content, let the soup cool down and refrigerate overnight. The next day, discard the fat that has solidified on the surface and reheat.
How To Serve Caldo De Res
Serve Caldo de Res in a bowl with white rice or Mexican red rice and garnish with fresh cilantro and green onion. If you like, you can also season the soup with hot sauce or a dash of lime juice.
How To Store Leftovers
Cooled leftovers are to be stored in an airtight container in the fridge for 4-5 days. To freeze, place the cooled leftovers in a freezer-safe container for up to 3 months.
Thaw Caldo de Res overnight in the fridge and then warm it up in a pot over a medium-low heat. You can also reheat the soup in the microwave in 3-minutes intervals.
What Meat Is Used For Caldo De Res?
Bone-in beef shank is the most common meat used for Caldo de Res. However, short ribs, neck bones, beef soup bones, and oxtail can also be used.
Caldo De Res Recipe
Ingredients
- 1 ½ pound marrow bones
- 2 pounds beef shank
- water
- 1 medium onion halved
- 2 garlic cloves with skin
- salt to taste
- 2 fresh corn ears cut into 3 pieces
- 3 medium carrots coarsely chopped
- 2 large potatoes
- 4 medium zucchini chopped
- ½ small cabbage chopped
- 1 tablespoon tomato paste optional
Instructions
- Wash the marrow bones well and let them soak with the shank for half an hour in water.
- Drain the water and place the meat and bones in a large pot over medium-high heat. Cover with about 2 inches of water.
- Add the onion, garlic and salt to the pot. On a high heat, bring the mixture to a boil. Using a spoon, discard the foam that forms on the surface during the first 30 minutes.
- Reduce the heat to medium, cover the pot, and cook for about 90 minutes. Check that the meat is always covered with at least an inch of liquid and add more water if necessary.
- Add the vegetables and the optional tomato paste and continue cooking for another 20-25 minutes, or until the vegetables are tender.
- Season to taste, remove from the heat, and serve.
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