Also, furthermore, Squash, maize, carrots, cabbage, and potatoes are combined with a savory beef broth to make a nutritious and affordable soup called caldo de Res, or Mexican cattle soup. Caldo in a large pot is much more than just soup. A happy family moment and a room full of laughing define a great Caldo. A tender, melt-in-your-mouth beef stewed for hours in a flavorful, yet delicately delicious, bone broth, accompanied by an abundance of vibrant, perfectly prepared veggies in the largest bowl you have to fit all the treats in.
What is CALDO DE RES?
Mexican beef soup caldo de Res is created with a robust beef broth and a variety of vegetables, including potatoes, squash, carrots, and cabbage. Also, the bone-in beef shank used in this soup adds a wonderful flavorful layer to the broth from the soft beef marrow.
In Spanish, “broth” is called caldo, and “beef” or “cow” is called res. Caldo de Res, also known as sopa de res, is a soup made mostly of vegetables and soft, slow-simmered beef. Another name for caldo de res is cocido, which means cooked.
Origin and History of Caldo de Res
Spain is the source of this Latin soup. Puchero, often called cocido, is an Andalusian peasant soup. It made its way from Spain to the Philippines and Latin America during the colonial era. In the numerous nations where it is popular, it is referred to by different names.
Every nation or family has a unique take on soup, including their favorite vegetables and the ingredients they use to flavor the broth. Furthermore, You will never see this soup prepared in a modest quantity. The large serving sizes indicate that this soup is best enjoyed as a communal meal, usually on a Saturday or weekend. A single dish that includes several food groups is caldo de res. It’s a fragrant.
Ingredients you will require
Bone-in beef shank: Chamberete, or bone-in cattle shank, is the traditional ingredient in caldo de Res because it contains flesh, bone, cartilage, and connective tissue, all of which give the bone broth an excellent source of vitamins and nutrients. Since both beef chuck and beef ribs have good fat ratios, you can use them in place of beef shank if you can’t find any.
Vegetables: A typical dish of caldo de Res includes a variety of hardy, nutritious vegetables, including potatoes, cabbage, carrots, ears of corn, and zucchini.
Tomato paste, cilantro, garlic, and bay leaves are basic ingredients that give the soup liquid a wonderful flavor.
Lime wedges and hot sauce: Add a lime wedge to your Caldo de Res to give it a zesty, vibrant flavor. Don’t forget to add some hot sauce for a little heat.
Recipe for Caldo de Res: Easy Steps
- Add the salt, garlic, bay leaves, beef shanks, and beef chuck to a large Dutch oven or soup pot along with ten cups of water. After bringing it to a boil, lower the heat to a simmer, cover, and cook until the meat is cooked about 90 minutes. Remove any dark foam that is floating at the top by skimming it off.
- Once the meat was cooked, I took off the bones and shank of beef and used a slotted spoon to extract the cooked beef chuck pieces, bay leaves, and garlic cloves. Place the cooked beef shank and bones in a basin and allow them to cool. Place the cooked chunks of beef chuck in a small basin. Throw away the garlic cloves and bay leaves.
- If you would like an extra beef taste, add 1 beef bouillon cube to the pot after tasting it.
- To the pot, add the potatoes, corn, carrots, jalapeño, and two cups of water.
- After bringing the soup to a boil, include the zucchini, chickpeas, mint, and cabbage (See Note 2). After covering and lowering the heat to simmer, cook the vegetables for about 15 minutes, or until they are well-cooked and fork-tender.
- As the veggies boil, carefully inspect the bones, extract any meat fragments, and dispose of the bones. Add meat (beef chuck) to a small bowl. Cut the meat into bite-sized pieces and transfer it to the soup pot. Cook for a further five minutes to thoroughly cook the meat.
- Remove and discard the mint sprigs. Add some spice to the caldo.
How To Serve Caldo de Res?
- Serving the caldo in big bowls is what I suggest, making sure that every bowl has some of everything in it!
- Add extra fresh cilantro, freshly squeezed lime juice, and a few dashes of spicy sauce to the garnish of each bowl.
- Bolillo, or maize tortillas, are an excellent side dish to help absorb some of the broth while enjoying this soup.
- Another popular way to serve Caldo de Res is straight from the bowl with a scoop of Mexican rice!
Ingredients
- Soup:
- Two pounds of bone-in beef shank
- One tablespoon of vegetable oil
- two tsp salt
- two tsp finely ground black pepper
- one sliced onion
- Three cups of beef stock
- One 14.5-oz can of chopped tomatoes
- Four cups of water
- two medium-sized carrots, roughly sliced
- ¼ cup of freshly chopped cilantro
- Two quartered chayotes (Optional)
- Two maize ears, husked and divided into thirds
- One quartered potato (Optional)
- one medium head of chopped, cored, and wedged cabbage
Garnishes
- one cup of freshly chopped cilantro
- ¼ cup of pickled jalapenos, sliced
- A quarter cup of finely diced onion
- two limes, thinly sliced
- 4 quartered radishes
Nutritional Facts (per serving)
234 calories, 6 grams of fat, 26 grams of carbohydrates, 22 grams of protein, 39 mg of cholesterol, 961 mg of sodium, 748 mg of potassium, 8 grams of fiber, 9 grams of sugar, 5419 IU of vitamin A, 41 mg of vitamin C, 85 mg of calcium, and 3 mg of iron.
Final Thoughts
In this blog article, we will tell you all about the Caldo de Res recipe. If you tried this soup then ps tell us your thoughts about it. We would love to listen to your thoughts about the Spanish soup.
