Caldo de Res: A Beginner’s Guide to Crafting the Perfect Mexican Beef Soup

Ingredients

• Start by creating the foundation of your soup: the beef stock. In a very large pot, combine the beef (oxtail, short rib, or chuck) with water, onion, celery, garlic, chiles de árbol, bay leaves, peppercorns, and salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and allow it to cook for 1.5 to 2 hours.
• Beginner Tip: Skim any fat or foam that rises to the top of the pot during cooking. This ensures a cleaner broth and enhances the soup’s flavor.
• Once the beef is fall-apart tender, carefully remove it from the pot. Transfer the beef to a large bowl and shred the meat from the bones. Discard the bones and set the shredded beef aside. Strain the stock to remove the solids, leaving behind a clear, flavorful liquid.
• Return the strained beef stock to the pot and heat it over medium-low until it simmers. If the stock has reduced significantly during cooking, add a bit more water to achieve the desired quantity.
• Begin by adding the potatoes and carrots to the stock. Simmer for approximately 20 minutes, or until the vegetables begin to soften.
• Next, add the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce to the pot. Allow the mixture to simmer for an additional 10 minutes, or until all the vegetables reach your preferred level of tenderness.
• Finally, stir in the shredded beef and the juice from one lime. Let the soup heat through for a few minutes, then taste and adjust the seasoning with additional salt if needed.
• Beginner Tip: To ensure your soup isn’t overcooked, check the vegetables regularly. Potatoes and carrots take the longest to cook, while zucchini and cabbage soften quickly.

Instructions

1. 1

   Make the Homemade Beef Stock Start by creating the foundation of your soup: the beef stock. In a very large pot, combine the beef (oxtail, short rib, or chuck) with water, onion, celery, garlic, chiles de árbol, bay leaves, peppercorns, and salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and allow it to cook for 1.5 to 2 hours. Beginner Tip: Skim any fat or foam that rises to the top of the pot during cooking. This ensures a cleaner broth and enhances the soup’s flavor. Once the beef is fall-apart tender, carefully remove it from the pot. Transfer the beef to a large bowl and shred the meat from the bones. Discard the bones and set the shredded beef aside. Strain the stock to remove the solids, leaving behind a clear, flavorful liquid.

2. 2

   Cook the Caldo de Res (Beef Soup) Return the strained beef stock to the pot and heat it over medium-low until it simmers. If the stock has reduced significantly during cooking, add a bit more water to achieve the desired quantity. Begin by adding the potatoes and carrots to the stock. Simmer for approximately 20 minutes, or until the vegetables begin to soften. Next, add the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce to the pot. Allow the mixture to simmer for an additional 10 minutes, or until all the vegetables reach your preferred level of tenderness. Finally, stir in the shredded beef and the juice from one lime. Let the soup heat through for a few minutes, then taste and adjust the seasoning with additional salt if needed. Beginner Tip: To ensure your soup isn’t overcooked, check the vegetables regularly. Potatoes and carrots take the longest to cook, while zucchini and cabbage soften quickly.