Caldo de Res

Caldo de Res, a traditional Mexican beef soup, is a heartwarming dish packed with wholesome flavors and vibrant ingredients. Tender, slow-simmered beef shanks create a rich, flavorful broth, complemented by a colorful medley of vegetables like carrots, potatoes, zucchini, corn on the cob, and cabbage. Infused with aromatic garlic, onion, black peppercorns, and bay leaves, this comforting soup is both nourishing and satisfying. Fresh cilantro and a zesty squeeze of lime add a bright, refreshing finish to every bowl. Perfect for a cozy family meal, this one-pot recipe is easy to prepare and brimming with authentic Mexican soul. Serve it piping hot and savor the ultimate comfort food experience! Keywords: Caldo de Res recipe, traditional Mexican soup, beef soup with vegetables, hearty one-pot meals, easy family-friendly recipes.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef shank with bone
• 12 cups water
• 2 tablespoons salt
• 1 medium, halved white onion
• 4 garlic cloves
• 1 teaspoon black peppercorns
• 2 bay leaves
• 3 large, peeled and sliced carrots
• 3 medium, peeled and quartered potatoes
• 2 halved corn on the cob
• 0.5 head, cut into wedges green cabbage
• 2 medium, sliced zucchini
• 0.5 bunch, chopped cilantro
• 1 sliced into wedges lime

Directions

Step 1

In a large pot or Dutch oven, add the beef shanks, water, and salt. Bring to a boil over medium-high heat.

Step 2

Skim off any foam that forms on the surface. This will help keep the broth clear.

Step 3

Add the onion, garlic cloves, black peppercorns, and bay leaves to the pot. Reduce the heat to low and let simmer for about 2 hours, or until the meat is tender.

Step 4

Remove the onion, garlic, and bay leaves from the pot. Discard these aromatics.

Step 5

Add the carrots, potatoes, corn on the cob, green cabbage, and zucchini to the pot. Increase the heat slightly and cook until the vegetables are tender, about 30-40 minutes.

Step 6

Check the seasoning and add more salt if needed.

Step 7

Once the vegetables and beef are properly cooked, remove the pot from the heat.

Step 8

Stir in the chopped cilantro just before serving, reserving some for garnish.

Step 9

Ladle the caldo de res into bowls, ensuring each serving has a good mix of meat, broth, and vegetables.

Step 10

Serve hot with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	5737.3 grams (5737.3g)

Amount per serving	% Daily Value*
Calories	3318

Total Fat 167.60g	215%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 0.60g
Cholesterol 726mg	242%
Sodium 18918mg	823%
Total Carbohydrate 239.40g	87%
Dietary Fiber 40.50g	145%
Total Sugars 68.70g
Protein 232.10g	464%

Vitamin D 0IU	0%
Calcium 756mg	58%
Iron 36mg	201%
Potassium 8586mg	183%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 27.4%

Carbs: 28.2%