Caldo De Res (beef Soup) Recipe

Prep and Blanche Bones

Rinse the beef bones under cold water. Place bones in a large stockpot and cover with cold water (about 4 liters). Bring to a vigorous boil over high heat and boil 5 minutes to remove scum. Drain bones and rinse pot to remove residue. Return bones to pot.

Simmer Broth

Add 4 liters fresh water (or 4 liters water plus 2 cups beef broth), bay leaves, and peppercorns to the pot with the bones. Bring to a simmer over medium-high heat, then reduce to low and maintain a gentle simmer. Skim any foam that rises with a slotted spoon during the first 20 minutes.

Add Aromatics

Peel and quarter the large onion and smash the garlic cloves (leave skin on if preferred). Add onion, garlic, and 1 teaspoon salt to the simmering broth. Cover partially and simmer gently for 1 hour 30 minutes to 2 hours, until meat is fork-tender and beginning to pull from the bone. If using a pressure cooker/Instant Pot, cook on high pressure 45 minutes and allow natural release 15 minutes.

After the initial simmer, taste the broth and add remaining 1 teaspoon salt and 1 teaspoon ground cumin. Remove onion quarters and garlic cloves with tongs (you can discard or chop and return if you prefer more texture). Remove the meat from the bones and set aside. Strain the broth through a fine mesh sieve into a clean pot to remove peppercorns and bay leaves, reserving the clear broth.

Prepare Vegetables

While the broth simmers (or after straining), peel and cut potatoes into large 1-1.5 inch chunks. Peel carrots and cut on the diagonal into 1-inch pieces. Cut corn ears into 3–4 pieces each. Peel and cube chayote (or slice zucchini) into 1-inch pieces. Core and thinly slice the cabbage into 1-inch strips. Halve and quarter the roma tomatoes. Finely dice the small onion reserved for finishing. Chop fresh cilantro and oregano (if using).

Cook Hard Vegetables

Bring the strained broth back to a simmer. Add potatoes, carrots, and corn pieces first (these take longest). Simmer 10–12 minutes until they begin to soften.

Add Remaining Vegetables

Add chayote (or zucchini) and tomatoes, simmer 6–8 minutes. Finally add cabbage and reserved shredded or chopped beef; simmer another 3–5 minutes until cabbage is tender-crisp and all vegetables are cooked through but not falling apart. Taste and adjust seasoning with more salt if needed.

Ladle the caldo into bowls with pieces of meat, vegetables, and a portion of corn. Serve with lime wedges, chopped fresh cilantro, a sprinkle of dried oregano, and diced raw onion on the side. Offer cooked white rice for diners who want to add it into their bowls. Provide coarse sea salt and additional lime to taste.