Caldo de res is a Mexican beef soup made with beef bones, cabbage, potatoes, corn, chayote, and cilantro for a deliciously hearty and satisfying meal.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
234 Calories
Recipe Instructions
Step 1
Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
Step 2
Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
Step 3
Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.
Step 4
Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
Step 5
Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.