Caldo de Res (Mexican Beef Soup)
Recipe GLPR85c91ba06bc2ab
A deeply flavorful, warming Mexican beef broth loaded with tender short ribs and fresh vegetables. Marrow bones enrich the stock, while corn, zucchini, chayote, carrots, and cabbage add substance and nutrition. Finished with fresh cilantro and served with lime wedges, jalapeños, and warm tortillas for a comforting, authentic meal.
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Ingredients
2 lb. Bone-in beef short ribs
1 lb. Beef marrow bones (optional)
8 cups Water
1 Large white onion, cut into 1-inch pieces
1 Head of garlic, halved crosswise
3 Dried bay leaves
2 Ears of corn, husked and cut crosswise into 2-inch-thick rounds
2 Large zucchini, halved lengthwise and cut into 1-inch-thick half-moons
1 Large chayote, halved lengthwise, seeds removed, cut into 1-inch pieces
2 Large carrots, scrubbed and cut into 1-inch pieces
2 Tbsp. Double-concentrated tomato paste
½ Small head of green cabbage, cored and cut into 1-inch pieces
1 Fresh cilantro bunch, tied with kitchen twine (optional)
1 Fresh mint bunch, tied with kitchen twine (optional)
2 Tbsp. Kosher salt (Diamond Crystal or Morton)
Sliced jalapeños for serving
Warm corn tortillas for serving
Lime wedges for serving
Fresh cilantro, finely chopped for serving
White onion, finely chopped for serving
Directions
In a large heavy-bottomed pot or Dutch oven, combine the beef short ribs, marrow bones (if using), 8 cups of water, the quartered white onion, halved garlic head, and bay leaves. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 12–14 minutes, using a ladle to skim away dark foam and impurities that rise to the surface. Cover the pot and continue simmering, adjusting heat to maintain a gentle rolling simmer, until the beef is fork-tender, about 1 to 1½ hours. The internal temperature of the meat should reach 190°F for proper tenderness.
Using tongs, carefully remove the cooked garlic head and bay leaves from the broth; discard the bay leaves. Allow the garlic to cool just enough to handle, then squeeze the softened cloves from their skins into a small bowl and discard the skins. Mash the garlic cloves with the back of a spoon until they form a smooth paste. Add this garlic paste to the simmering broth along with the corn rounds, zucchini half-moons, chayote pieces, carrot chunks, and tomato paste, stirring well to incorporate. If the liquid level looks low, add up to 2 cups of additional water, one cup at a time, to ensure vegetables are mostly submerged. Increase heat to medium, partially cover the pot leaving the lid slightly askew, and cook until the carrots are just tender, 20–30 minutes.
Add the cabbage pieces to the pot, gently pressing them down with a spoon to help them submerge into the soup. If using, add the herb bundle of cilantro and the mint bundle, tied together with kitchen twine. Continue cooking until the cabbage is softened and tender, 10–15 minutes. Once the cabbage is done, remove and discard the herb bundles. Use a spoon to skim any excess fat from the surface of the soup. Stir in the kosher salt and taste the broth; add additional salt as needed to reach your desired seasoning level.
Ladle the hot soup into bowls, making sure each serving includes a piece of beef short rib and an assortment of vegetables and broth. Garnish each bowl with a generous pinch of finely chopped fresh white onion, a sprinkle of fresh chopped cilantro, and a few sliced jalapeño slices. Serve immediately alongside warm corn tortillas and fresh lime wedges on the side, allowing each diner to adjust their soup to taste with lime juice and additional jalapeños as desired.
