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Caldo De Res Recipe

Name: Boda | Authentic Mexican Restaurants Caldo De Res Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef short ribs (bone-in), cut into individual ribs; 1.5 tbs kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or canola); 2 tbs all-purpose flour (for dusting, optional); 1 large yellow onion, large, halved and sliced thick; 4 cloves garlic cloves, smashed; 2 medium roma tomatoes, quartered (or 1/2 cup canned crushed tomatoes); 2 leaves dried bay leaves; 1 tsp ground cumin; 1 tsp dried Mexican oregano (or regular oregano); 8 cups low-sodium beef broth; 2 cups water; 1 tsp white vinegar or apple cider vinegar; 2 cups russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks; 2 cups carrots, cut into 1-inch thick diagonal pieces; 2 cups zucchini, halved lengthwise and cut into 1-inch pieces; 1.5 cups fresh green beans, trimmed and halved; 1 cup long-grain white rice (uncooked); 1.75 cups water (for rice); 1 tsp salt (for rice); 0.5 cups fresh cilantro, chopped; 4 each radishes, thinly sliced; 2 each fresh lime wedges; 0 to taste additional kosher salt (to taste); 0 to taste freshly ground black pepper (to taste)

Inspired by Boda | Authentic Mexican Restaurant

Time2h 30m

Serves4

Braised Beef Short Ribs, Carrots, Onion, Zucchini, Potatoes, Green Beans and Rice in Beef Broth, Cilantro, Radish

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Ingredients

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Beef and braising

2 lbs beef short ribs (bone-in), cut into individual ribs

1 1/2 tbs kosher salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (or canola)

2 tbs all-purpose flour (for dusting, optional)

Aromatic base

1 large yellow onion, large, halved and sliced thick

4 cloves garlic cloves, smashed

2 medium roma tomatoes, quartered (or 1/2 cup canned crushed tomatoes)

2 leaves dried bay leaves

1 tsp Ground cumin

1 tsp dried Mexican oregano (or regular oregano)

Broth and cooking liquid

8 cups low-sodium beef broth

2 cups water

1 tsp white vinegar or apple cider vinegar

Vegetables

2 cups russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks

2 cups carrots, cut into 1-inch thick diagonal pieces

2 cups zucchini, halved lengthwise and cut into 1-inch pieces

1 1/2 cups fresh green beans, trimmed and halved

Rice (served with soup)

1 cup long-grain white rice (uncooked)

1 3/4 cups water (for rice)

1 tsp salt (for rice)

Garnishes & finishing

1/2 cups Fresh cilantro, chopped

4 each radishes, thinly sliced

2 each fresh lime wedges

0 to taste additional kosher salt (to taste)

0 to taste freshly ground black pepper (to taste)

Method

Beef and braising

Season and sear short ribs

Pat the short ribs dry with paper towels. Season all sides with 1 tablespoon kosher salt and 1 teaspoon black pepper. Lightly dust with flour if using (this helps create color and slightly thickens the broth). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, working in batches if necessary, sear the short ribs 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. There should be fond (brown bits) on the pot bottom — don’t scrape them up yet.

Aromatic base

Cook aromatics

Add the sliced onion to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant. Stir in the quartered tomatoes and cook 2–3 minutes to break them down. Add cumin, oregano, and bay leaves and cook 30 seconds to bloom the spices.

Broth and simmer

Deglaze and simmer ribs

Pour in 1 cup of the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Return the short ribs with any accumulated juices to the pot. Add the remaining beef broth, 2 cups water, and 1 teaspoon vinegar. Bring to a gentle boil, then reduce heat to low, cover partially (lid tilted) and simmer gently for 1 hour 30 minutes to 1 hour 45 minutes, or until the beef is very tender and starting to separate from the bone. Skim any excess fat from the surface with a spoon as needed during cooking.

Vegetables

Add hearty vegetables

After the ribs are tender (about 90 minutes), add the potatoes and carrots to the pot. Raise heat to bring the liquid back to a gentle simmer, cover, and cook 15–20 minutes until the potatoes and carrots are nearly tender when pierced with a fork.

Add quick-cooking vegetables

Add the zucchini and green beans and continue simmering, uncovered or partially covered, for 6–8 minutes more, until zucchini is tender but not falling apart and green beans are bright and slightly crisp-tender. Taste the broth and season with additional kosher salt and black pepper as needed (start with 1/2 tsp salt and adjust).

If desired, remove the short ribs briefly, shred a bit of meat off the bones and return shredded pieces to the pot for easier serving.

Rice (served with soup)

Cook rice

While the soup finishes with the zucchini and green beans, rinse the rice under cold water until the water runs clear. In a small saucepan bring 1 3/4 cups water and 1 teaspoon salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Keep rice warm for serving beside the caldo or portion into bowls and ladle broth over rice, per preference.

Garnishes & finishing

Finish and serve

Ladle hot caldo into bowls (or place a small scoop of cooked rice in each bowl and top with broth and beef). Top with chopped cilantro and several slices of radish. Serve with lime wedges on the side for squeezing over the soup. Offer additional salt and pepper at the table.

Leftovers: refrigerate cooled soup up to 3–4 days; reheat gently on the stovetop. Fat may solidify on top — skim if desired before reheating.