Caldo de Res (Mexican Beef Soup)
Let’s talk about comfort food—this Caldo de Res, a hearty Mexican beef soup, is the kind of dish that’ll warm you from the inside out. Full of tender beef, fresh veggies, and rich, savory broth, it's like a big hug in a bowl. Seriously, once you try this, you’ll never look at soup the same way again!
Equipment
- Large pot (The bigger, the better!)
- Knife (Don’t worry, this isn’t a chop everything perfectly kind of recipe)
- Cutting board (You’ll need it for chopping those fresh veggies)
Ingredients
- 2 lbs beef shank (bone-in is key for that rich, flavorful broth)
- 1 onion, quartered (adds so much depth!)
- 2 cloves garlic, crushed (because garlic makes everything better, right?)
- 2 carrots, peeled and cut into chunks
- 2 potatoes, peeled and cut into chunks (They'll absorb all that savory goodness)
- 2 zucchinis, cut into chunks (Just the right texture to complement the beef)
- 1 cup corn kernels (Optional, but trust me, it adds something special)
- 2 cups cabbage, chopped (adds that satisfying crunch)
- Salt and pepper, to taste (seasoning is where you make it your own)
- 2 bay leaves (A little aromatic magic)
- 4-6 cups water (enough to cover everything—don’t skimp!)
Instructions
- Start by adding the beef shank, onion, garlic, and bay leaves to a large pot. Pour in enough water to cover it all, then bring it to a boil.
- Once it’s boiling, reduce the heat and let it simmer for about 1.5 hours. Trust me, the longer it simmers, the more flavorful that broth gets. The beef should be super tender by this point!
- Now, toss in the carrots, potatoes, corn, and zucchini. Season with salt and pepper. Let it simmer for another 30 minutes until the veggies are tender.
- Add the cabbage—don’t forget, this is where the magic happens. Let it cook for about 10 minutes.
- Remove the beef shank from the pot, shred the meat off the bone, and put it back in the soup. You’re almost there!
- Give it a taste. Need more salt or pepper? Add it now!
- Serve it up hot with tortillas or rice on the side, and enjoy! (I like to squeeze a little lime over mine for that extra kick!)
Notes
- This soup gets even better the next day (hello, leftovers!), so don’t be afraid to make a big batch.
- If you're not a fan of cabbage, you can swap it for spinach or kale for a little variation. And if you want it spicy, toss in some jalapeños!