Ingredients
Scale
- For the Beef & Broth Base:
- 2.5 – 3 lbs beef shank (bone-in, cut into 2–3 inch pieces) – the bone is crucial for flavor!
- 1 lb boneless beef chuck roast, cut into 2-inch cubes (optional, for extra meaty soup)
- 1 large white onion, quartered
- 4–5 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 teaspoons dried Mexican oregano
- 1 tablespoon coarse sea salt (or to taste)
- 12–14 cups cold water (enough to generously cover the meat)
- Hardy Vegetables (added first):
- 3 large carrots, peeled and cut into 1–2 inch chunks
- 3 large potatoes (Russet or Yukon Gold), peeled and quartered or cut into 1-2 inch chunks
- 2–3 ears of corn, shucked and cut into 2–3 inch rounds
- 2 celery stalks, cut into 1-inch pieces
- Softer Vegetables (added later):
- 1 large chayote squash, peeled, cored, and cut into 1-inch chunks (optional, but traditional)
- 1/2 small head of green cabbage, cut into wedges or large chunks
- 2 medium zucchini or Mexican grey squash, cut into 1-inch chunks
- 1 large bunch cilantro, half roughly chopped (for the pot), half finely chopped (for garnish)
- For Serving (Garnishes):
- Freshly squeezed lime juice (from 2-3 limes, cut into wedges)
- Finely chopped white onion
- Extra finely chopped cilantro
- Your favorite salsa or hot sauce (e.g., salsa roja, salsa verde, or Valentina)
- Warm corn tortillas or bolillo rolls
- Cooked Mexican rice (optional, to serve in or alongside the soup)
Instructions
- Prepare and Sear the Beef (Optional but Recommended):
- Pat the beef shank and chuck roast pieces dry with paper towels. Season lightly with salt and pepper.
- In a very large, heavy-bottomed stockpot or Dutch oven, heat 1-2 tablespoons of neutral oil (like canola or vegetable oil) over medium-high heat until shimmering.
- Carefully add the beef pieces to the hot pot in a single layer, being sure not to overcrowd. You may need to do this in batches.
- Sear the beef on all sides until nicely browned, about 2-3 minutes per side. This step develops a deep, savory flavor base (Maillard reaction) for your broth. Remove the seared beef and set aside on a plate. Don’t worry about any browned bits stuck to the bottom of the pot; these are flavor gold!
- Build the Broth Base:
- To the same pot (no need to clean it), add the quartered onion and smashed garlic cloves. Sauté for 2-3 minutes until they begin to soften and become fragrant, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Return the seared beef (and any accumulated juices) to the pot.
- Add the bay leaves, whole black peppercorns, dried Mexican oregano, and the initial 1 tablespoon of sea salt.
- Pour in the 12-14 cups of cold water, ensuring the meat is generously covered. If needed, add a little more water. Using cold water helps to draw out more flavor from the meat and bones as it slowly comes to temperature.
- The Initial Simmer – Developing Flavor:
- Bring the water to a gentle boil over medium-high heat. Once it reaches a boil, you’ll notice some foam and impurities rising to the surface. Use a fine-mesh sieve or a large spoon to carefully skim this scum off and discard it. This step is crucial for a clear, clean-tasting broth.
- Once skimmed, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the broth simmer gently for at least 1.5 to 2 hours. The key here is a gentle simmer, not a rolling boil. The beef should be starting to become tender.
- Adding the Hardy Vegetables:
- After the initial simmer, add the carrots, potatoes, corn, and celery to the pot. If the liquid level seems low, you can add a cup or two of hot water or beef broth.
- Ensure the vegetables are mostly submerged. Bring the soup back to a gentle simmer, cover partially, and continue to cook for another 30-40 minutes, or until these vegetables are nearly tender but not yet mushy.
- Adding the Softer Vegetables and Cilantro:
- Stir in the chayote (if using), cabbage wedges, and zucchini chunks.
- Add the roughly chopped half of the cilantro bunch to the pot. This will infuse the broth with a fresh, herbaceous aroma.
- Continue to simmer, partially covered, for another 15-25 minutes, or until the softer vegetables are tender-crisp and the cabbage is wilted but still has some body. You want all vegetables to be cooked through but not falling apart.
- Final Seasoning and Resting:
- Taste the broth carefully. Adjust seasoning with more salt as needed. The amount of salt will vary depending on your preference and the saltiness of your initial components. You might also want to add a pinch more black pepper.
- Once all the vegetables are perfectly tender and the beef is fork-tender (it should easily pull away from the bone), turn off the heat.
- If possible, let the Caldo de Res rest, covered, for at least 15-20 minutes before serving. This allows the flavors to meld further and deepen. Some say it’s even better the next day!
- Serving:
- To serve, use tongs to carefully remove a piece of beef shank, some chuck roast, and a generous assortment of each vegetable into large, deep soup bowls.
- Ladle the rich, aromatic broth over the meat and vegetables.
- Set out small bowls of the garnishes: finely chopped white onion, finely chopped fresh cilantro, lime wedges, and your choice of salsa or hot sauce, so everyone can customize their bowl.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450