Caldo de Res (Mexican Beef Soup)

Ingredients

• 1.5 - 2 pounds Bone-in beef short ribs (about 4 ribs)
• 1 Cob corn (peeled and cut into quarters)
• 2 Carrots (peeled and sliced into chunks)
• 2 Ribs celery (sliced into chunks)
• 1 tablespoon Olive oil
• 1/4 Yellow onion (sliced thin)
• 1 Tomato (chopped)
• 1/4 cup Cilantro leaves (plus more for serving)
• 1/2 Green cabbage (sliced into two or three wedges)
• 2 White potatoes (scrubbed and sliced into chunks)
• 2 Zucchini (sliced into chunks)
• Salt (to taste)
• Fresh cilantro (for serving)
• Lemon or lime wedges (for serving)
• Sliced fresh jalapeños (for serving)
• Corn tortillas (for serving)

Instructions

1. 1

   --- Preparations ---

2. 2

   Peel and cut the fresh corn cob into quarters.

3. 3

   Wash and peel the carrots and celery, and cut them into small chunks.

4. 4

   Thinly slice the onion.

5. 5

   Dice the tomato into small pieces and place in a bowl.

6. 6

   Coarsely chop the fresh cilantro.

7. 7

   Chop the green cabbage into 2 or 3 wedges.

8. 8

   Wash and chop the white potatoes into small pieces.

9. 9

   Dice the summer squash in pieces.

10. 10

    --- Cooking instructions ---

11. 11

    Bring a large pot of water (3/4 full) to a boil with the beef short ribs.

12. 12

    Reduce to medium-low heat and continue cooking while skimming and removing the foam on the top of the water.

13. 13

    Once the foam is removed, let the soup bones boil for around an hour with the lid ajar to create the perfect broth.

14. 14

    Add corn cob to the soup and cook for 15 minutes.

15. 15

    Next, add celery, cooking for another 15 minutes.

16. 16

    Heat a skillet over medium-high heat and fry the onions with olive oil for a few minutes until soft and fragrant.

17. 17

    Add the chopped tomatoes and juices to the skillet, cooking for 2 minutes, then add the chopped cilantro.

18. 18

    Stir and pour the tomato sauce mixture into the beef soup. Season with salt and pepper to taste, and add more water until it's 3/4 full.

19. 19

    Add carrots, cook for 15 minutes, then add cabbage and cook for another 15 minutes.

20. 20

    Add potatoes, cooking for 15 minutes, and lastly, add squash, cooking for 10 minutes.

21. 21

    Test the vegetables, so they are all fork tender, and then remove the pot from the heat.

22. 22

    Taste to see if it needs additional salt and pepper.

23. 23

    Serve Caldo de res Mexican beef soup in large bowls.

24. 24

    --- Serving suggestions ---

25. 25

    Additional cilantro, lime wedges for a squeeze of lime juice, sliced jalapeños for heat, and warm corn tortillas.