Caldo de Res (Mexican Beef Soup) Recipe
Prep Time:
20 minutes
Cook Time:
3 hours
Servings:
6 Servings
Ingredients
  • 3 pounds crosscut beef shanks
  • 1 large white onion, diced
  • 6 large cloves garlic, peeled
  • 2 tablespoons tomato paste
  • 1 (12-ounce) can stewed tomatoes
  • 5 whole bay leaves
  • 6 cups water
  • 4 cups beef broth
  • 1 small head green cabbage, cut into 6 wedges with the stem left intact
  • 2 ears corn, husks removed, cut into thirds
  • 2 large carrots, peeled and cut into ½-inch-thick rounds
  • 1 large Mexican squash or zucchini, cut into 1-inch-thick rounds
  • 1 tablespoon kosher salt
  • 2 limes, divided
  • ½ cup chopped cilantro leaves
  • ½ cup thinly sliced radishes
  • 1 large jalapeño, stem and seeds removed, sliced into thin rounds
  • Warmed corn tortillas, for serving
Directions
  1. Heat a large Dutch oven or other heavy soup pot over medium-high heat.
  2. Brown the beef shanks for about 5 minutes on each side until deep brown in color.
  3. Remove the shanks from the pot to a plate.
  4. Add the onion to the rendered beef fat and cook, stirring occasionally, until softened and starting to brown (about 5 minutes).
  5. Add the garlic cloves and tomato paste, stirring constantly to prevent scorching, until the tomato paste turns a rust color (about 1 minute).
  6. Add the stewed tomatoes, bay leaves, water, and broth, stirring to combine.
  7. Bring the soup to a boil, return the beef shanks to the pot, then reduce the heat to low and cover.
  8. Simmer for about 2 hours until the meat is very tender and coming off the bones.
  9. Add the cabbage, corn, carrots, and squash to the pot.
  10. Replace the cover and simmer on low for about 30 minutes until the vegetables are tender.
  11. Uncover and add the salt and juice of 1 lime.
  12. Cut the remaining limes into wedges.
  13. Serve the soup in large shallow bowls, dividing the ingredients between each.
  14. Garnish with some of the cilantro, radish, and jalapeño slices.
  15. Serve with the lime wedges and warmed tortillas.