Caldo de Res is a beef and vegetable soup that is is also known as cocido and is a perfect soup for any time of the year!
For the meat:
2 pounds beef shank, bone-in
1.5 pounds chuck beef, cut into pieces
1.75 pounds of beef neck bones or beef short ribs or a combo of both
1 head of garlic
3 tablespoons of salt to taste
2 Calabacitas (mexican squash) or zucchini, cut in to 6-8 pieces
3 Potatoes, preferably yukon gold or red, washed and cut into quarters
1 Cabbage, small, cut into wedges
4–6 Carrots, cut into rounds
3–4 Corn on the cob, cut into 2–3 pieces
1–2 Chayote, cut into bite size pieces
10 Green beans, ends removed
1 bunch Cilantro or about 10 spings
Tortillas de maiz (corn tortillas)
In a large stock pot add the beef shank, chuck pieces, beef neck bones and/or short ribs to the bottom of the pot.
Fill with enough water to cover the meat, about 16 cups, cover and cook over medium heat.
Once it comes to a boil, remove the impurities or brown foam that forms at the top.
After removing the foam from the top, add your onion, garlic head, and salt.
Cover and turn down the heat to a medium-low to low. Continue to cook the meat for another 2 hours or until it is tender and easily shreds or falls apart.
After about 2-2.5 hours of cooking the meat, or until tender, pull out the head of garlic and add the carrots, jalapeño, and chayote. Continue cooking, covered.
10 minutes later, add the potatoes, corn on the cob, calabacitas or zucchinis, cabbage, and cilantro and cook for 15 minutes or until the veggies are soft.
Turn off the heat and serve while hot and enjoy!
This is great with some rice, salsa, lime juice, and tortillas de maiz!
My meat took about 2.5 total hours to cook and soften.
You can add more or remove any of the above mentioned vegetables. The choice is totally yours!
The veggies you add can differ depending from person to person depending on what region or state in Mexico you are from.
Keywords: caldo de res, beef and vegetable soup, mexican soup, cocido de res