Caldo de res – Mexican beef soup with vegetables Recipe
Caldo de res is a hearty beef soup with large chunks of vegetables that in Mexico is often eaten at lunchtime, especially on cooler days or after a long night out. It’s a bit like our broth combined with a vegetable stew – in one bowl you get both a flavorful stock and generous pieces of meat and vegetables. It’s served with lime and fresh coriander, which add lightness despite its rich character.
Caldo de res is the essence of Mexican “comida corrida” – a single bowl that replaces both soup and main course, with huge chunks of vegetables and meat on the bone. Long, gentle simmering draws out a deep beef flavor, while lime and coriander add surprising freshness, making the dish filling but not heavy. In Mexico it’s often eaten after a night of partying – it really brings you back to life.
Chef's tips
The most important thing is gentle, slow simmering of the broth – if it boils too hard, the soup will turn cloudy and the meat can become tough; it’s better to add 15 minutes than to cut the time short. I cut the vegetables into really large pieces so that after more than two hours they don’t turn into puree, and I always add the corn on the cob earlier than the potatoes because it needs more time. Before the end of cooking, be sure to taste the broth with a little lime juice – it’s easier then to tell if it needs more salt.
How to serve
Caldo de res is perfect as a main, one-pot lunch on a cold, rainy day – just add a small bowl of rice or a fresh tortilla for dipping into the broth. To drink, lime water or a light lager-style beer works well to highlight the citrus notes. It’s also a great “post-barbecue” dish – when a few guests stay longer and you need to feed everyone from one big pot.
Ingredients
- beef on the bone - 1 kg
- carrot - 3 piece
- potatoes - 4 piece
- corn on the cob - 2 piece
- white cabbage - 0.25 head
- onion - 1 piece
- celery stalk - 2 stalk
- tomatoes - 2 piece
- coriander - 0.5 bunch
- lime - 2 piece
- bay leaf - 2 piece
- allspice - 4 grain
- salt
- black pepper
- water - 2.5 l
Preparation
- Rinse the beef under cold water, place it in a large pot and cover with 2.5 liters of cold water. Add the onion cut in half, bay leaves, allspice berries and a few peppercorns.
- Bring to a boil over medium heat, skim off any foam from the surface, reduce the heat to low and cook covered for 60–70 minutes, until the meat starts to soften.
- Meanwhile, peel the carrots and potatoes. Slice the carrots into thick rounds and cut the potatoes into large chunks. Cut the celery stalk into pieces about 3 cm long.
- Cut the corn cobs crosswise into 3–4 pieces each. Cut the cabbage into larger chunks (about 4–5 cm). Scald the tomatoes with boiling water, peel off the skins and dice them.
- After about an hour of simmering the broth, add the carrots, celery and pieces of corn. Cook for 15 minutes over low heat.
- Next add the potatoes, cabbage and tomatoes. Salt the soup (start with 1 teaspoon of salt) and cook for another 25–30 minutes, until the vegetables are tender and the meat is very soft.
- Remove the meat to a board, separate it from the bones and cut into larger pieces. Return the meat to the soup. Taste the broth and season with more salt and ground black pepper to taste.
- Chop the coriander and cut the limes into quarters. Serve the soup hot, with pieces of meat and vegetables in each bowl, sprinkled with coriander and drizzled with lime juice just before eating.
Storage
Cool the soup completely, then store it in the fridge for up to 3 days or freeze in portions. When reheating, add a splash of water if the broth has reduced and adjust seasoning with salt and lime juice.
