Caldo De Res (Beef Soup) Recipe

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Most Helpful Positive Review

Feb 19, 2003

This receipe was an excellent basic. However being Mexican American, I changed it up a bit. I used Ox Tails(med pckg/4) and added some Stew meat which worked grate. I used small whole cabbage,calabas,carrots,onion,small red potatoes, tomatoes and I cooked meat first for 45min(alone) then I added the vegtables and continued to cook for 1 more hour; This receipe throw it all in at once, vegtable like cabbage and potato/carrots will break apart if cooked to much. All it all it came out well, my husband loved it!! I do believe its better than his Moms!! PS.. he's asked me to make it again. oh!! I also added just a few shakes of TONY CHECERIES seasoning for flavor; and Use Limes when served to squeeze on top.

—Patricia M

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Most Helpful Critical Review

Sep 04, 2003

if you put beef,tomatoes,cabagge,onios,potatoes at the same time your vegetables will over cook cook your beef first when is half way cooked add your potatoes,carrots,chayote,onions when the potatoes are almost ready add the cabbage and italian squash and cilantro please leave the cumin out becuse it will give a taste of texmex and this is a mexican recepit

—YRIA HAUFFEN

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75 Ratings

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Dec 07, 2003

This is delicious. My girlfriend loved it. I only made a couple of changes: I cubed the beef and browned it with onions before adding beef broth and canned, diced tomatoes. I let that simmer for about 45 minutes before adding the rest of the ingredients. I used 1 piece of star anise to layer the flavor the broth, and threw in some green bell pepper I had left over. Good stuff!

—BLEACHERDAVE

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Sep 14, 2005

I love this soup. It is soo good. My favorite mexican restaurant serves a caldo de res that I love, and I have been looking for a recipe to duplicate it at home and this is very close. I add slices of corn on the cob and large chunks of zucchini to make it like theirs and serve it with fresh lime, mexican rice (put a few spoonfuls of rice and salsa in your soup! awesome) Great recipe! Thank you!

—RACHAEL

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Oct 31, 2004

This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it.

—Mommyto2

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Apr 09, 2005

I put everything in a crockpot and let it cook all day on low and it was delicious. No beef shanks at the market that day, but I used an inexpensive piece of beef with a bone in it (I think it was a beef chuck roast). I thought it important to use a piece of beef with a bone in it, and I really do think it enriched the broth. It was GOOD!!

—BIZEEMOM

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May 30, 2003

I love this soup. I added fresn corn on the cob and ground peppercon. I reminds me of the "caldos" my grandma used to make.

—SUNSEA4444

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Dec 10, 2007

This was wonderful! My husband cooked this up when we all felt in the mood to sip soup in front of the fireplace and watch the World Series. So savory and delicious! It filled the house with the aroma of spices and beef. The lime adds a sour tang and reminds me of Thai hot-and-sour soup. I steamed some fresh tortillas on a rack above the simmering soup. Thank you for the recipe. We'll make this often.

—hope03

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Nutrition

Calories
359 kcal
18%

Carbohydrates
36.5 g
12%

Cholesterol
50 mg
17%

Fat
11.7 g
18%

Fiber
7.7 g
31%

Protein
28.3 g
57%

Sodium
1881 mg
75%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caldo De Res (Beef Soup)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 359
Calories from Fat: 105

% Daily Value *
Total Fat 11.7g 18 %
Saturated Fat 4.4g 22 %
Cholesterol 50mg 17 %
Sodium 1881mg 75 %
Potassium 1374mg 38 %
Total Carbohydrates 36.5g 12 %
Dietary Fiber 7.7g 31 %
Protein 28.3g 57 %
Sugars 9.3g
Vitamin A 190 %
Vitamin C 129 %
Calcium 15 %
Iron 43 %
Thiamin 36 %
Niacin 104 %
Vitamin B6 71 %
Magnesium 24 %
Folate 54 %

* 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.