Ingredients
Broth and Meat
- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
Vegetables
- 4 medium carrots, sliced into thick coins
- 3 medium ears of corn, shucked and halved
- 2 medium potatoes, cut into eighths (Idaho, Russet, or Yukon Gold)
- 2 medium zucchini, cut into thick chunks
- ¼ head green cabbage, cut into chunks
- 1 handful cilantro, plus more for serving
Additional Flavorings and Garnishes
- 2 tablespoons tomato paste
- 4 limes, halved, for serving
- Hot sauce, for serving
Instructions
- Prepare the broth: In a large pot or Dutch oven, combine the water, bone-in beef shanks, garlic cloves, bay leaves, and kosher salt. Bring the mixture to a boil over high heat.
- Simmer the beef: Once boiling, cover the pot and reduce the heat to low. Let the beef simmer gently for 1 ½ to 2 hours until the meat is tender and easily comes off the bone.
- Skim and remove aromatics: During simmering, skim off any foam or impurities floating to the surface. After cooking, remove and discard the bay leaves and garlic cloves. Transfer the beef shanks to a bowl to cool slightly.
- Add vegetables and tomato paste: Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the broth. Stir the soup gently to dissolve the tomato paste evenly.
- Cook the vegetables: Bring the soup back to a boil, then reduce heat to low and simmer for 15 to 20 minutes until all the vegetables are tender and cooked through.
- Prepare the beef meat: While vegetables cook, remove the bones and any sinewy or tough pieces from the beef shank. Discard these and chop the tender meat into bite-sized chunks.
- Combine meat and soup: Add the chopped beef back into the pot with the cooked vegetables. Stir well to combine and adjust seasoning with additional salt if needed.
- Serve: Ladle the caldo de res into large bowls, ensuring each portion contains a bit of meat, vegetables, and broth. Garnish with fresh cilantro leaves, a squeeze of lime juice, and a few dashes of hot sauce to taste.
Notes
- Skimming the foam during simmering helps ensure a clear, clean-tasting broth.
- Choose starchy potatoes like Russet or Yukon Gold for best texture.
- You can adjust the vegetables according to availability, but keep a good balance between starch and greens.
- Letting the soup simmer gently allows flavors to develop fully without toughening the meat.
- Serve with warm tortillas or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
