Caldo de Res (Beef Soup)

Ingredients

• For the Broth:
• 2 lbs beef shank or short ribs (bone-in preferred)
• 10 cups water or beef broth
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 0.5 onion, chopped
• 4 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 1 tsp cumin
• 1 tsp oregano
• 0.5 tsp paprika
• For the Vegetables:
• 2 corn cobs, cut into thirds
• 2 potatoes, chopped
• 2 carrots, sliced
• 1 chayote or zucchini, chopped
• 1 cup green cabbage, cut into wedges
• 1 small bunch of fresh cilantro
• For Serving:
• Lime wedges
• Avocado slices
• Warm corn tortillas

Instructions

1. 11️⃣ Prepare the Broth:
2. 21️⃣ Sear the Beef – In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef shank or short ribs and sear until browned on all sides. 🥩🔥
3. 32️⃣ Build the Flavor – Add onions, garlic, tomatoes, cumin, oregano, paprika, salt, and black pepper. Stir for 2-3 minutes until fragrant. 🧄🍅
4. 43️⃣ Simmer the Broth – Pour in water or beef broth, bring to a boil, then reduce heat to low. Simmer covered for 1.5-2 hours, skimming off impurities for a clear broth. 🍲✨
5. 52️⃣ Add the Vegetables:
6. 64️⃣ Cook the Hearty Veggies – Add corn, potatoes, and carrots to the pot. Simmer for 20 minutes until slightly tender. 🌽🥕
7. 75️⃣ Add the Soft Veggies – Stir in chayote (or zucchini) and cabbage. Simmer for another 10-15 minutes until all vegetables are fully cooked. 🥒🥬
8. 86️⃣ Final Touch – Stir in fresh cilantro and adjust seasoning with salt and pepper. Let sit for 5 minutes before serving. 🌿🔥
9. 93️⃣ Serve & Enjoy!
10. 107️⃣ Ladle into Bowls – Serve hot with fresh lime wedges, avocado slices, and warm corn tortillas. 🍋🥑🔥