Caldo De Res Recipe

Name: El Charro Mexican Restaurants CALDO DE RES Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck (bone-in, cut into 1.5–2 inch pieces); 1 lb beef short ribs or marrow bone (optional, for richer broth); 12 cups water; 1 whole white or yellow onion (peeled, halved); 4 whole garlic cloves (peeled); 2 whole bay leaves; 1 tbs whole black peppercorns; 2 tsp salt; 3 whole carrots (peeled, cut into 1–1.5 inch pieces); 2 whole russet or Yukon gold potatoes (peeled, cut into large chunks); 1 whole chayote (peeled, seeded, cut into wedges); 2 whole fresh corn on the cob (cut into 2–3 pieces each); 1 cup white cabbage (optional, quartered); 0.5 cup fresh cilantro (chopped, for garnish); 2 whole fresh lime wedges (for serving); 0 to taste salt (adjust at end); 0 to taste freshly ground black pepper (to taste)

Inspired by El Charro Mexican Restaurant

Time2h

Serves6

Beef soup made with carrots, potatoes, chayote, & corn.

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Ingredients

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Broth & Beef

2 lbs beef chuck (bone-in, cut into 1.5–2 inch pieces)

1 lb beef short ribs or marrow bone (optional, for richer broth)

12 cups water

1 whole white or yellow onion (peeled, halved)

4 whole garlic cloves (peeled)

2 whole bay leaves

1 tbs whole black peppercorns

2 tsp Celtic sea salt

Vegetables (for cooking in broth)

3 whole carrots (peeled, cut into 1–1.5 inch pieces)

2 whole russet or Yukon gold potatoes (peeled, cut into large chunks)

1 whole chayote (peeled, seeded, cut into wedges)

2 whole fresh corn on the cob (cut into 2–3 pieces each)

1 cup white cabbage (optional, quartered)

Aromatics & Finishing

1/2 cup fresh cilantro (chopped, for garnish)

2 whole fresh lime wedges (for serving)

0 to taste salt (adjust at end)

0 to taste freshly ground black pepper (to taste)

Method

Broth & Beef

Prep beef and aromatics

Rinse beef pieces and bones under cold water and pat dry. Place them in a large stockpot (6–8 quart). Add the halved onion, peeled garlic cloves, bay leaves, and peppercorns.

Pour 12 cups of cold water into the pot so the beef is fully submerged. Bring to a gentle boil over high heat.

As water comes to a boil, skim any gray foam and impurities from the surface with a slotted spoon or fine-mesh skimmer. Reduce heat to low to maintain a gentle simmer.

Season the simmering broth with 2 teaspoons of salt. Cover partially and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, or until beef is tender and beginning to pull away from the bone. Check occasionally and skim foam if needed.

Vegetables (for cooking in broth)

While beef simmers, prepare vegetables: peel and cut carrots into 1–1.5 inch pieces, peel and chunk the potatoes, peel and seed the chayote then cut into wedges, and slice each ear of corn into 2–3 rounds. If using cabbage, cut into large wedges.

After the beef has simmered 1 hour 15 minutes and is tender, add the carrots and corn pieces to the pot. Continue simmering for 15 minutes.

Add the potatoes and chayote (and cabbage wedges, if using) to the pot. Simmer gently for another 15–20 minutes, or until all vegetables are tender when pierced with a fork but not falling apart. Total vegetable cooking time will be about 30–35 minutes.

Taste the broth and adjust salt if needed. Remove and discard bay leaves. If you used large bones and wish, skim excess fat off the surface with a spoon or use a fat separator.

Aromatics & Finishing

Using tongs or a slotted spoon, transfer beef pieces to a cutting board. Remove and discard any large bones; shred or slice beef into bite-size pieces and return to the pot.

Ladle the caldo into bowls, making sure each bowl gets a mix of broth, beef, and vegetables (carrot, potato, chayote, corn).

Serve sprinkled with chopped fresh cilantro and with lime wedges on the side. Offer additional salt and freshly ground pepper at the table.