Caldo de Res Recipe
“Cocido”, Caldo de res or “puchero” are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain. This soup allows so many variations from the most simple broth with 2 or 3 vegetables and some herbs to the finest dish that includes different cuts of meat and a great selection of vegetables, that can be savored as a main dish or as an entrée dish.
Caldo de res, cocido, puchero a Mexican beef and vegetable soup recipe
The vegetables vary depending on what region of México you are visiting. For example, you will find that Yuca will be added in Yucatán, Plantains are common in Tabasco, Garbanzos in most of central México and with a tomato “recaudo” in the Gulf of México. It is usually served with rice and in some regions, the meat and vegetables will be served on a separate plate.
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.
How to make Caldo de Res Recipe
DIRECTIONS:
- In a large pot place the meat and bones, corn, onion, garlic, and herbs. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. If you are cooking the meat in a pressure cooker cook for 35 minutes. (Please check the ingredients list below)
- If you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree.
- Return the broth and meat back to simmering point and add the carrots and chayote; add the potatoes and keep cooking for 10 more minutes. 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.
Serve in a large bowl and garnish with cilantro.
Mexican Beef Soup
MEXICAN BEEF SOUP RECIPE
Ingredients
- 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
- Garnish
- Chopped cilantro
- 1 Lime cut into wedges
- Corn tortillas
- 1 serrano pepper finely chopped Optional. This is a personal preference
Instructions
- In a large pot place the meat and bones, corn, onion, garlic, and herbs. If you prefer to tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion, and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.
- Meanwhile, if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.
- 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.
- Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemon wedges.
Notes
Nutrition
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What do you like to add to your Beef and Vegetable Soup?
By the way, if you live another option for a Beef and Vegetable Soup, check my friend Colombia friend Erica Beef & Vegetable soup on her blog about Authentic Colombian Recipes.
¡Buen provecho!
Mely,
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Looks amazing and very authentic but when I try it I will add a few berries of allspice because the best caldo de res I ever had in Mexico was in a humble fonda in Michoacan and when I asked the lady why it was so good, she said her secret was allspice, “just a couple of berries”, she added. Since then I add it to my Canadian boiled beef and it does make a difference.
Hello Gina,
The addition of the allspice berries must be a regional thing since allspice is not commonly used on this soups. I bet it gives a great flavor to the soup. Thanks for the tip, I will try it next time.
Mely
I never know how much water to start with for my beef broth? Thx
Hello Ruthie,
For this recipe a gallon of water will be enough, it will reduce while cooking.
When you used the instant pot for the meat, how much water did you put in? And did you also add the onion and garlic as well?
Hello Nancy,
I usually add 6 – 8 cups of water.
A total success just like your red Posole and vegetable soup. And it has no added fat! A beautiful dinner.
Hello EhtalFrida,
So glad to know you liked the Mexican Beef soup!