Caldo de Res (Beef Soup)
This is probably one of the easiest soups in Mexican Cuisine. The ingredients are simple as is the method of preparation. I like to use a combination of beef cuts but it’s completely up to you. My favorite combination is Shanks, Ox Tails, and Chunks of Beef Chuck. You can prepare it in a slow cooker or stove top. Shoot me a message if you want Instant Pot instructions.
Caldo de Res (Beef Soup)
Minimal ingredients but a flavor packed soup non the less. Beef, carrots, onions, cabbage and spices is all you need to make this pot of magic !
Ingredients
- 3 pounds beef chuck chunks, ox tail, or shank You can use one or a combination of the three cuts.
- 1 large onion diced
- 2 tablespoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 6-8 carrots peeled and cut into large chunks
- ½ head cabbage cut into 4 pieces
- ¼ cup cilantro optional for garnish
- fresh limes
Instructions
- Combine the water and beef in a large pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes. During these 30 minutes skim the material that floats to the top. This will ensure you a nice and clear broth.
- After 30 minutes and skimming is done add the onion, sea salt, oregano, black pepper and chile flakes. Cover, and cook for 1 hour.
- After 1 hour add the carrots and cabbage. Cook covered an additional 30 minutes.
- Serve with a sprinkle of fresh cilantro and a squeeze of fresh lime juice.