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Caldo de Res(Mexican-Style Beef Soup)

Any time mom prepared caldo de res, it was special. Simple with some rice, warm tortillas and a little kick from that serrano salsa!
Course Main Course, Soup
Cuisine Mexican
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 8 Servings

Ingredients

Ingredients

  • 4 pounds beef hind shanks
  • 6 Marrow bones
  • 1/2 large white onion, peeled
  • 1 head garlic
  • 2 bay leaves
  • 10 peppercorns
  • 1 teaspoon salt
  • 8 cups water

You will also need

  • 8 cups water
  • 3 medium carrots sliced
  • 1 large chayote sliced into wedges
  • 2 ears of corn sliced  into 4 pieces each
  • 2 med sticks of celery sliced
  • 2 medium russet potatoes sliced into quarters
  • 2 roma tomatoes diced or pureed
  • 1/2 head of green cabbage quartered
  • 2 med calabacitas or zucchini sliced chunky
  • handful of cilantro
  • Salt to taste

For Serrano Salsa

  • 8 to 10 serrano peppers roughly chopped
  • 1/2 cup water
  • 1/2 teaspoon salt

Instructions

Directions

  • Wash the beef and bones under cold water then transfer to a 8 quart pressure cooker. Add 1/2 of the onion, head of garlic, bay leaves, peppercorns and 1/3 of celery.  Add just enough water so it comes 1/2 an inch below maximum fill line. Secure and lock the lid. Turn heat to high.
  • Once the safety valve locks and the pressure release valve begins to hiss and or rotate, turn heat to medium/low. Set timer for 1 hour. The pressure cooker will yield a much more concentrated broth and the most tender meat.
  • After 20 minutes, add 8 cups of water to a large soup pot. Season with 1 teaspoon of salt and bring to a boil at medium heat. Reduce to a simmer. Add the carrots, chayote, corn, celery, and tomatoes. Bring back up to a simmer and cook for 10 minutes. Then add the potatoes. Continue cooking for 10 minutes.
  • By this time the beef should be just about done. If timer has gone off, remove pressure cooker from heat and let sit until safety valve unlocks or carefully release steam.  Follow instructions on your pressure cooker. Once it unlocks, carefully remove the lid. Remove all the beef(discarding excess fat) and transfer to simmering soup with vegetables.  Strain the solids from the beef stock and discard the solids. Skim the fat on the top of stock. Add some or all of the remaining beef stock to soup pot, if you like.
  • Add the cabbage, squash and cilantro. Cook for 15 more minutes or until cabbage and squash are cooked through. Remove from heat.  Ladle soup into serving bowls and garnish with serrano salsa, lemon(or lime) and fresh cilantro if desired. Serve with warm corn tortillas and rice.  We like to spread the bone marrow on the warm tortilla with serrano salsa, lemon and salt.

Notes

Traditional Cooking Method~  After washing the beef and bones under cool water, add  to a large soup pot. Cover with a generous amount of water, 4 quarts. Add  onion, garlic, bay leaves, peppercorns and salt. Bring to a boil, reduce to a simmer. Skim the foam off the top as needed. Cover partially and continue cooking for 1 1/2 -2 hours or until meat is tender.  Add the vegetables as directed above and continue cooking until all the vegetables are cooked through. Taste for salt.