Authentic Caldo de Res
Ingredients
- 2 pounds beef shank
- 2 pounds chuck roast or bone in beef
- 1 tbsp salt
- 1 tsp pepper
- 3 bay leaves
- 3 ears of corn cut into chuncks
- 1 chayote mexican squash
- 2 celery stalks
- 3 zucchini cut into half-moons
- 1/2 cabbage cut into wedges
Instructions
- Cook the beef – In a large pot, add the beef, salt, pepper, bay leaves, and about half a gallon of water. Bring to a boil, skim off any foam, then lower the heat and let it simmer until tender (about 1.5–2 hours).If you’re using an Instant Pot, cook on high pressure for 45 minutes.
- Add vegetables – In a separate pot, cook the vegetables until just tender. (I like to cook them separately so they don’t get mushy, but you can add them straight to the beef if you prefer one-pot cooking.)
- Combine everything – Once the beef is cooked, remove it, cut it into bite-sized chunks, and return it to the pot. Add the vegetables into the beef broth, bring everything to a gentle boil for about 10 minutes so the flavors marry together.
- Serve – Caldo de res is traditionally served with , warm corn tortillas, and avocado slices. At my house, we love adding a spoonful of rice right into the soup and rolling up a tortilla to dip into the broth.
Tried this recipe?Let us know how it was!