Caldo De Res Recipe

Prepare and Brown (optional)

Pat the beef pieces dry with paper towels. In a large stockpot over medium-high heat, add 1 tablespoon neutral oil (optional) and brown the beef briefly on all sides, 4–6 minutes total. Browning adds flavor but can be skipped for a clearer broth.

Add water to the pot with the beef (about 10 cups). Add halved onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Bring to a vigorous boil over high heat.

Skim foam and impurities that rise to the surface with a ladle for the first 10–15 minutes of boiling to keep the broth clear.

Lower heat to maintain a gentle simmer. Partially cover the pot and simmer for 1¼ to 1½ hours, or until the beef is tender and starting to separate from the bone. Taste the broth at 1 hour and add 1–2 teaspoons kosher salt as needed (recipe lists 2 tsp as a guideline).

After the initial simmer and once the beef is tender, add the carrots, potatoes (if using), and corn pieces. Continue simmering, partially covered, for 15 minutes.

Add the zucchini and cabbage wedges to the pot. Simmer another 8–12 minutes, until zucchini is tender but not mushy and cabbage is softened but still holds shape. Total cooking time for vegetables will be about 20–27 minutes so they remain distinct.

Taste the broth and adjust seasoning with additional salt if necessary. Remove bay leaves. Stir in chopped cilantro (reserve some for garnish) and remove from heat. Keep meat and larger vegetable pieces warm in the pot until serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

In a small saucepan, heat 1 tablespoon oil or butter over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until opaque and slightly fragrant.

Add 2 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Prepare garnishes: finely chop the white onion and remaining cilantro. Arrange lime wedges and optional chili/jalapeño in small bowls.

To serve, place a ladle of hot broth and a generous piece of beef into each bowl. Add 1–2 pieces of corn, carrots, a few potato chunks (if used), zucchini, and a wedge of cabbage. Serve rice on the side or place a scoop into the bowl according to preference.

Top with chopped onion and cilantro to taste. Squeeze lime over the soup and season with additional salt or chili if desired. Serve immediately while hot.