Caldo de Res (Mexican Beef Soup)
Ingredients
- 3 pounds boneless chuck roast cut into 1 inch chunks
- 1-2 soup bones or don't use the bones and use a bone in chuck roast - the bone marrow adds tons of richness though!
- 10 cups water
- 6 peeled garlic cloves
- 1-1/2 small to medium onions, halved (so 3 onion halves)
- 2 carrots cut into 1 inch rounds
- 2 zucchini sliced into 2 inch rounds
- 1 yellow squash sliced into 2 inch rounds
- 2 ears corn halved
- 1/2 head cabbage quartered
- salt and pepper to taste
Instructions
- Season the chunks of chuck roast with salt and pepper and sear on high heat in a little olive oil to give them some color (color adds flavor!).
- Add in the beef bones, the water, garlic cloves, and onion halves. Sprinkle with a litlte more salt and pepper, and bring to a boil. Cover, and reduce to a simmer. Simmer for 30 minutes.
- Uncover and skim off any foam or grease that has accumulated at the top.
- Add the carrots, zucchini, squash, corn, and cabbage. Cover and continue simmering for 30-45 minutes.
- Turn off the heat and serve hot with whatever garnishes you like such as lime wedges, hot sauce, corn tortillas, jalapenos, cilantro, red onion, radishes, avocado, etc.
Notes
I really prefer using the soup bones instead of a bone in chuck roast. The soup bones have all that marrow that make this soup as rich and hearty as it is. You can also use a shank roast, which is what is traditionally used - but they can be harder to find.
CROCKPOT:
You can also cook this in the crockpot. Brown the meat first, if desired, and put all the ingredients in the crockpot. Cook on low for 6-8 hours for high for about 4.