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Caldo de Res (Beef and Vegetable Soup)

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  • Author: Mirna Pena
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

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!


Ingredients

Scale

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 onion

1 head of garlic

3 tablespoons of salt to taste

Vegetable options:

12 Jalapeños

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

46 Carrots, cut into rounds

34 Corn on the cob, cut into 23 pieces

12 Chayote, cut into bite size pieces

10 Green beans, ends removed

1 bunch Cilantro or about 10 spings

Serve with:

Lime wedges

Salsa

Tortillas de maiz (corn tortillas)


Instructions

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!


Notes

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.