Caldo De Res Recipe

Blanch and Rinse (optional)

Place beef ribs and marrow bone in a large stockpot and cover with cold water. Bring to a rolling boil for 5 minutes to remove surface impurities. Drain and discard the blanching water. Rinse bones and pot to remove foam.

Return bones and ribs to the clean pot. Add 12 cups cold water, peppercorns and bay leaves. Bring to a gentle simmer over medium heat. Skim any foam that rises to the surface with a slotted spoon for the first 15–20 minutes.

Reduce heat to low so the broth barely simmers, cover partially, and cook for 1 hour 30 minutes to 2 hours until beef is tender and flavors are extracted. Add coarse salt about halfway through cooking and adjust later to taste.

While the bones simmer, prepare aromatics: halve the onion (leave skin on if you prefer a deeper color), smash the garlic cloves, roughly chop carrots and celery.

After the broth has simmered 30 minutes, add the onion, garlic, carrots and celery to the pot. Continue simmering with the lid partially on so the aromatics infuse the broth.

About 25–30 minutes before serving, remove bones and large pieces of meat from the pot. Strain the broth if you prefer a clearer soup, or leave as is for a heartier texture.

Remove meat from the bones, discard excess fat and any gristle, and cut meat into bite-sized pieces. Return the meat to the pot.

Add potatoes and corn pieces to the simmering broth first; cook 10–12 minutes until potatoes begin to soften.

Add cabbage wedges, zucchini rounds and quartered tomato to the pot. Continue simmering 6–8 minutes more, until all vegetables are tender but not mushy. Taste and adjust salt.

Stir in chopped cilantro and oregano/parsley (if using) just before removing from heat to preserve bright flavor.

Ladle caldo de res into bowls, ensuring each serving gets meat, potato and a piece of corn. Serve with lime wedges on the side for squeezing over the soup.

Optional: serve with warm corn tortillas or rice. Store leftovers refrigerated up to 3–4 days; reheat gently.