Caldo de Res. Caldo de res is a traditional Mexican beef soup with juicy, fall-apart pieces of succulent stew meat and satisfying hunks of flavorful veggies all jostling for space. The base of the soup is an à la minute beef broth, made by simmering the stew meat with aromatics until fork-tender and then allowing the vegetables to soak up the resulting flavor. Sprinkle with the salt and bring to a boil.

Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa. Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. You can cook Caldo de Res using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Caldo de Res

It's of Step 1.
Prepare 4 of beef bones.
It's 1 of chunk of beef.
You need of Salt.
It's of Step 2.
Prepare 1/2 can of tomatoe paste.
It's 3 of carrots cubed.
You need 2 tablespoon of yellow soup base.
You need 1 of whole onion.
You need of Step 3.
It's 2 of tomatoes cubed.
It's Handful of parsley.
You need 1 of small head of cabbage chopped.
You need 2 of zucchini sliced.
It's 4 of whole corn, sliced into 3" slices.
It's 1 of jalapeno.

The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank.. The key to caldo de res, I think, is the timing. Here's why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop. So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes.

Caldo de Res step by step

In a pressure cooker or instant pot, cook the beef bones, meat and salt for 10 minutes..
Open up pot, discard bones, put meat into a bowl, cover with foil so it doesn't dry out..
Add carrots, whole onion, parsley, soup bases and tomato paste. It's important that you cook the carrots first or you will over cook the delicate vegetables..
Once carrots are tender then add they rest of the vegetables. Let it come to a slow simmer until all the vegetables are cooked..
The rice recipe is in my files as well. We always add it and love it in the soup..
Enjoy, Helen Klassen.

Caldo de res is a traditional Mexican beef soup made with beef chunks and vegetables, this recipe calls for beef shank and soup bones, cabbage, carrots, celery, potatoes, zucchini, and tomatoes. This soup is best when slow simmered for at least two hours with the beef, bones, onion, and garlic for a rich beef broth. The key to this soup is to. Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn.