Caldo de Res Recipe (Mexican Beef Soup)

🧂 Ingredients

• 3 pounds beef shank

  or use short rib or beef chuck
• 8-10 cups water
• 1 large onion

  rough chopped
• 2 celery stalks

  rough chopped
• 10 cloves garlic

  rough chopped
• 5 chile de arbol peppers

  optional - you can use other dried pods, if desired
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 3 potatoes

  cut into bite sized pieces
• 2 carrots

  cut into bite sized pieces
• 2 zucchinis

  cut into bite sized pieces
• 2 jalapeno peppers

  sliced (if desired)
• 2 ears of corn

  quartered
• 3 medium sized tomatoes

  cut into bite sized pieces
• 1/4 head cabbage

  chopped
• 8 ounces tomato sauce
• Juice from 1 lime
• Other optional vegetables and seasonings

  see recipe notes
• Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

Instructions

• 1 To a very large pot, add the oxtail (or other cuts of beef) with the water,
  onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring
  to a boil, cover, then reduce heat and simmer for 1.5-2 hours, skimming any fat
  or foam that rises to the top as needed, until the beef is fall-apart tender.
• 2 Carefully remove the beef pieces and set them into a large bowl. Shred the beef
  from the bones and discard the bones. Set aside for now.
• 3 Strain the beef stock and discard the solids.
• 4 Add the beef stock back to the same large pot and heat to a simmer. Add a bit
  more water if it has reduced too much. Add the potatoes and carrots and simmer
  for 20 minutes. The vegetables should start to become tender.
• 5 Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer
  for 10 minutes, or until the vegetables have all become tender to your
  preference.
• 6 Add the shredded beef back to the pot and stir in juice from 1 lime. Heat
  through. Taste and adjust for salt.
• 7 Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot
  sauce, and lime wedges. Enjoy.

Nutrition Info