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Caldo de res

Name: Caldo de res
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: MX
Ingredients: 1.2 kg beef shank (bone-in) or beef short ribs; 1 white onion, halved; 4 garlic cloves; 2 bay leaves; 2 tsp salt; 3 litres water; 2 corn cobs, each cut into 3 pieces; 3 carrots, cut into chunks; 3 potatoes, peeled and quartered; 2 courgettes (zucchini), cut into chunks; ¼ small white cabbage, cut into wedges; 2 tomatoes; 1 small bunch fresh coriander (cilantro), chopped; to serve lime wedges, chopped onion, sliced serrano chillies and warm corn tortillas

20m

Prépa

150m

Cuisson

Portions

Facile

Difficulté

Pot-au-feu mexicain de jarret de bœuf, maïs, pommes de terre, carottes, courgettes et chou.

#mexican#soup#beef#vegetables#corn#comfort-food

Portions

6portions

Ingrédients

Nutrition

calories450

protein42g

carbs35g

fat15g

fiber7g

Par portion

Étapes

Start the broth

In a large 8-10 litre stockpot, put the beef, onion, garlic, bay leaves, salt and water. Bring to a boil over high heat, then skim off the grey foam that rises to the top.

1.2 kg beef shank or short ribs
1 white onion, halved
4 garlic cloves
2 bay leaves
2 tsp salt
3 litres water

✅ C'est prêt quand : the broth is boiling and the grey foam has been skimmed off

Simmer the beef

Lower the heat so the broth bubbles gently, cover the pot only partway, and let it simmer for about 2 hours.

all the beef and broth from step 1

✅ C'est prêt quand : the meat is fork-tender and starts to pull away from the bone

⏱2:00:00

Add the tomato

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Cook the hard vegetables

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Add the soft vegetables

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Serve

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Start the broth

In a large 8-10 litre stockpot, put the beef, onion, garlic, bay leaves, salt and water. Bring to a boil over high heat, then skim off the grey foam that rises to the top.

1.2 kg beef shank or short ribs
1 white onion, halved
4 garlic cloves
2 bay leaves
2 tsp salt
3 litres water

✅ C'est prêt quand : the broth is boiling and the grey foam has been skimmed off

Simmer the beef

Lower the heat so the broth bubbles gently, cover the pot only partway, and let it simmer for about 2 hours.

all the beef and broth from step 1

✅ C'est prêt quand : the meat is fork-tender and starts to pull away from the bone

⏱2:00:00

Add the tomato

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the hard vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the soft vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 All over Mexico📅 Colonial era (16th century onwards)🥣 MX

Cattle arrived in Mexico with the Spanish, and caldo de res grew from the slow-simmered beef stews of Spain mixed with native ingredients like corn, squash and chilli.

Today it's a Sunday and rainy-day classic in homes and fondas (small family restaurants) across the country, often served as the main meal of the day with rice and tortillas.