Absolutely! Here’s a traditional, comforting Old-Fashioned Caldo de Res (Mexican Beef Soup) recipe — a hearty and rustic dish with tender beef and big chunks of vegetables in a flavorful broth.
🥣 Old-Fashioned Caldo de Res (Mexican Beef Soup)
Prep time: 20 minutes
Cook time: 3–4 hours (stovetop) or 7–8 hours on low (slow cooker)
Servings: 6–8
Ingredients:
-
2.5–3 lbs beef shank (with bone), or chuck roast, cut into large chunks
-
10 cups water or beef broth
-
2 tsp salt (to taste)
-
1/2 tsp black pepper
-
4 garlic cloves, whole or smashed
-
1/2 onion, cut in large chunks
-
3 carrots, peeled and cut into large pieces
-
2 ears corn, cut into thirds (can use frozen if out of season)
-
2–3 potatoes, peeled and cut in halves or quarters
-
2 chayotes or zucchini, cut into thick wedges
-
1/2 head of green cabbage, cut into wedges
-
1/2 cup chopped cilantro (plus more for garnish)
-
1–2 limes, cut into wedges
-
Cooked white rice or warm tortillas (for serving)
Instructions (Stovetop or Slow Cooker):
1. Simmer the Beef:
-
Stovetop: In a large stockpot, add beef, water/broth, garlic, onion, salt, and pepper. Bring to a boil, skim off foam, reduce heat and simmer 1.5–2 hours until beef is tender.
-
Slow Cooker: Add beef, onion, garlic, salt, pepper, and broth. Cook on low 6–7 hours, until beef is very tender.
2. Add Vegetables:
Add the carrots, corn, and potatoes. Simmer another 20–30 minutes (or 1 hour in the slow cooker). Then add zucchini or chayote, cabbage, and cilantro. Cook until all veggies are fork-tender but not falling apart.
3. Serve:
-
Taste and adjust salt.
-
Serve in large bowls with a chunk of each veggie, some beef, and broth.
-
Offer lime wedges, cilantro, warm tortillas, or rice on the side.
🔥 Tips:
-
For deeper flavor, sear the meat before simmering.
-
Caldo de res often includes bone-in beef shanks for richness. The bone marrow adds depth.
-
You can garnish with diced onions, jalapeños, or even a little hot sauce.