Caldo de Res (Mexican Beef Soup)

Caldo de Res (Mexican Beef Soup)

147
LKONIS 0

"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."
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Ingredients

2 h 30 m servings 234 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  2. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  3. Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  5. Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Reviews

147
  1. 204 Ratings

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Most helpful positive review

I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the s...

Most helpful critical review

This was not good and alot of work!

I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the s...

And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels...

MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOE...

I LOVE THIS DISH. I ADD GARLIC AND COMINO TO MINE. I ALSO ADD KNOR CONSOMATE FOR A GREATER TASTE. I ALSO ADD ZUCHINI SQUASH TO MINE AT THE END. I MAKE A PAN OF MEXICAN RICE FOR A MORE AUTHENTIC ...

Growing up in a large Mexican family in Texas, this was the "Sunday" soup of my childhood. My grandmother made this every Sunday for the family. We ate it with warm corn tortillas, sliced avac...

The butcher recommended beef ribs which turned out amazingly moist and flavorful. This recipe is delicious. Will be making it again and freezing some this time.

My husband is mexican and he thought this tasted just like his mom's (big compliment)! This is a definite saver. This type of soup is really good with chicken and fish also (just change the stoc...

This is wonderful my husband and his family are from Guadalajara, Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!

Great recipe, I live in Chicago where we have an abundance of great Mexican restaurants, and my pals all think this is the best they've ever had! I used the beef shank bone, but also added 1lb ...