Caldo de res

Soup

Ingredients

  • 10 cups water, divided
  • 4 oz. tomato sauce
  • 2 1/2 lb beef bone-in shanks and roast or chuck eye steak
  • 1 onion, quartered
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tbsp salt
  • 1 medium zucchini, diced
  • 2 large carrots, peeled and diced
  • 2 small russet potatoes, diced
  • 2 Roma tomatoes, chopped
  • 1 large cabbage, quartered
  • 2 ears of corn, halved
  • Handful of cilantro
Notes

“The second recipe I wanted to share is my maternal Grandma’s (my Pita Pita) recipe for Mexican caldo de res. It’s a beef and veggie soup that’s perfect for fighting cold and flu season during the winter months (even though it’s a year-round favorite in our family). Good for the body, good for the soul! In loving memory of Maria O. Valdez, loving wife, mother, grandmother, daughter, sister and friend.”

Submitted by Cristina Flores, senior communications associate in neurosurgery. Read more about her relationship with food and family in this BCM Family story.

Directions

  • Leave beef shanks on bone and cut beef roast (or chuck eye) into 1-inch chunks.
  • Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt and beef. Cover with lid and leave on high heat until the water comes to a boil (about 15 minutes).
  • Reduce heat to medium and leave to simmer for 20 minutes. After, remove beef shanks, cut into chunks and add back to pot with bones.
  • Add the rest of the ingredients, cover and simmer on medium heat for an additional 30 minutes, until veggies have cooked and become tender).