Caldo de res is cooked almost daily at the local market kitchens and also in small family restaurants known for serving “Comidas Corridas“. They serve this dish as an entrée or, if you prefer it, as the main dish. Some local markets sell the vegetables already cut and packaged for the cook’s convenience.
2 pounds beef shank, bone-in (Some people use beef short ribs and beef chuck cut in large cubes)
- 1 ½ pounds marrow bones
- 4 cloves of garlic unpeeled
- 1/2 medium-sized white onion cut in 2 pieces
- 2 ears corn cut into 3 or 4 parts
- 1 large chayote peeled and cut into large cubes (pit removed)
- 2 large carrots, peeled and sliced
- ½ pound green beans trimmed and cut in half (Optional)
2 cups of cooked garbanzo beans or 1 can of garbanzo beans drained (Optional)
- 2 small Mexican squash or zucchini, sliced or cubed
- 1/3 head of cabbage cut in large cubes
- 1 large plantain cut in slices (optional)
- 2 small white potatoes peeled and cubed
- 2 sprigs of fresh mint
- 6 sprigs of cilantro
- Enough water to cover the meat and vegetables
- Salt to taste
For the sauce “recaudo”
- 2 medium size tomatoes cut in cubes
- 2 garlic cloves chopped
- ¼ cup onion chopped
- Chopped cilantro
- 1 Lime cut into wedges
- Corn tortillas
- 1 serrano pepper finely chopped (Optional. This is a personal preference)
Note: I cooked the meat in a pressure cooker first for 35 minutes, then removed the meat and skimmed off the broth. You can also use you INSTANT POT.
3. Return the broth and meat back to simmering point and add the carrots and chayote; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cooked about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.
4. Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemons wedges.
What do you like to add to your Beef and Vegetables Soup?