Caldo de Res
Published June 7, 2024
- Total Time
- 3 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds bone-in, crosscut beef shank
- 1large white onion, diced
- 1(8-ounce) can Spanish-style tomato sauce
- 3garlic cloves
- 2bay leaves
- ½green cabbage (about 8 ounces), stem intact
- 1russet potato
- 1medium carrot, peeled
- 1medium zucchini
- 2ears corn, shucked
- Salt
- 3limes, cut into wedges
- Cilantro for garnishing
Nutritional analysis per serving (4 servings)
603 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 80 grams protein; 1692 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the meat from the beef shank into 1½-inch chunks. Some will be uneven because of the bone, so cut off what you can and leave any smaller pieces attached. Dry-sear the meat and bones in a large pot over medium-high (the fat from the beef and marrow will render), working in batches to brown them on all sides. This step will help build the flavor of the broth, so aim for a deep brown. It should take about 4 minutes on each side.
- Step 2
Add the onion to the pot and cook it in the released beef fat until fragrant and translucent with slightly browned edges, stirring occasionally, about 10 minutes. Add the tomato sauce, garlic and bay leaves. Stir well then add 12 cups of water. Cover, bring to a boil then reduce the heat to maintain a subtle simmer. Cover and cook until the meat is very tender, about 2 hours.
- Step 3
About 1½ hours into cooking, prepare the vegetables: Cut the cabbage into 4 pieces with the stem end still intact; the potato into 1-inch pieces; the carrot into ½-thick rounds; the zucchini into 1-inch-thick half rounds; and each ear of corn into 3 pieces.
- Step 4
When the meat is tender, carefully remove the beef and bones. Add the vegetables, cover and simmer on low heat until tender, about 30 minutes.
- Step 5
Remove any meat still attached to the bones and scrape any remaining bone marrow into the pot. Discard the bones. Return all the meat to the pot, season the soup with salt and serve in bowls with lime wedges and chopped cilantro.
Private Notes
Comments
Growing up in Mexico City, Puchero was a meal we had at least once a month. I agree with the other cooks that it should have chayotes and garbanzos. Our cook used a tough cut of beef plus marrow bones and cooked it for hours until the meat was tender and the marrow had disappeared in the broth. I remember the broth was out of this world, after the veggies were added. We used to fight for the bones that still had some marrow left and ate it on a piece of bread with a sprinkle of salt.
My Mexican-American family called this soup "cocido." My mom made it with bone-in short ribs and added cooked garbanzo beans. It's very good.
Caldo is life!
I don’t eat meat but I love cooking delicious recipes that include it for my husband and friends. I made this recipe today and read the comments in preparation. I used stew meat and a seven bone marrow medallions from our local meat market. I had to omit the onion for health reasons for one person eating this tonight. I cooked the meat and tomato sauce, water and added salt along the way with homemade sweet paprika a neighbor made. Also, picked bay leaves off my tree and it all smelled so good cooking on the stove for about three hours. I remove the medallion bones and added the potato and carrots along with a large chopped zucchini and half corn on the cobs. Had my husband test it and it needed more salt so don’t be afraid to salt it up while cooking. I roasted cabbage, sweet onion and red bell pepper in the oven so these veggies could be added if wanted. One friend brought rice which everyone said was delicious with this recipe. Note: sometimes I get as much from the comments as I do from the actual recipe. Definitely will make again soon and often.
I loved this soup. The corn was the sweetest I have ever tasted. I was unable to find a shank w meet on it so I used typical bef stew meat and tossed in two short ribs for good luck. The lime and cilantro tie it all together.
My Eastern European Grandmother made beef broth on a wood stove, usually simmering for at least a day. A long simmer enhances the flavor. I would definitely simmer this beyond the two hours.