This amazing caldo de res recipe is perfect for the chilly fall and winter seasons. It’s so flavorful and filled with yummy veggies. It’s so good you’ll go back for seconds and thirds and you’ll still have enough for leftovers!
My family literally ate this soup for dinner three days in a row. Leftovers usually get boring after the second day but not with this soup. We ate it and ate it until every last drop was gone!
To make this beef soup I used beef short ribs and chuck roast. You could also use oxtails or beef shanks. It’s totally up to you.
I liked using short ribs and chuck roast for this because the ribs gave the soup a lot of flavor without making it overly greasy. While I do like oxtails very much they tend to leave my soup too greasy for my liking.
So with that said use the meat of your choice!
To give some spice to this soup you could add a little salsa macha to it.
This caldo also has sofrito in it which gives it a really incredible flavor.
How to make caldo de res
First put the meat in a large pot along with the onion, garlic, bay leaves, beef bouillon and salt. Fill the pot with about 16 cups of water. Bring it to a boil over high heat.
After the water starts to boil skim off the foam that starts to form with a spoon. Then reduce heat to low, cover and cook for about 3 hours.
Remove the meat from the pot and strain the broth. Return the meat and broth back to the pot. I like straining it because I feel like it gives me a cleaner broth but you don’t have to do it just make sure you remove the onion, garlic and bay leaves.
Blend the bell peppers, garlic, onion, cilantro and parsley with enough water to blend. Once well blended pour it into the pot with the broth and cook over medium heat.
Also add the cumin, pepper, and a packet of sazon with culantro and achiote to the broth. The packet looks like this.
Cut up the carrots and celery and add them to the broth. Let them cook for about 20 minutes.
Then add the potatoes and cabbage and cook for 15 minutes.
Because I used frozen corn on the cob I cooked it separately according to the instructions on the package. When it was done I added it to the broth.
I also add more salt to the soup after it’s done. You can also just have everyone add salt to their liking when serving.
That is all there is to it and it makes a very big pot of soup. This is perfect for large families. It was also great for my little family of four.
Looking for more fall and winter weather recipes? Try these
The best beef soup
This caldo de res is just what you need this winter. You’ve got to give it a try. You’ll be amazed by how delicious and flavorful it is. I like to serve it with red rice. Oh and I can’t forget fresh squeezed lime juice! The lime juice really brings out all the yummy flavors in the soup. I know it may sound a little weird at first but it’s so good. Definitely try it!
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caldo de res
This caldo de res (beef soup) is just what you need during the chilly fall and winter weather. The whole family will love it!
For the caldo
- 2 lbs beef short ribs
- 1 1lb chuck roast cut into small pieces
- 1/2 onion white
- 1 garlic bulb
- 2 bay leaves
- 1 beef bouillon
- 3 tsp salt
- 16 cups water
- 3 ribs celery
- 5 carrots whole
- 5 potatoes
- 1/2 head of cabbage
- 12 mini corn on the cob frozen
- 1 culantro and achiote envelope
- 3/4 tsp ground black pepper
- 1 tsp ground cumin
For the sofrito
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 3 cloves garlic
- 1/2 onion
- water enough to blend
Put the meat, onion, garlic bulb, bay leaves, beef bouillon and salt in a large pot. Fill the pot with water.
Bring it to a boil over high heat.
Skim off the foam that forms at the top. Reduce heat to low. Cover and cook for 3 hours.
Remove the meat from the pot and strain the broth. Return the meat and broth back to the pot.
Blend the sofrito ingredients with a little water until well blended then add it to the broth. Cook over medium heat.
Then add the cumin, pepper, and the packet of Sazon with culantro and achiote.
Peel and cut up the carrots. Cut the celery into smaller pieces and add to the broth. Let the carrots and celery cook for about 20 minutes.
After 20 minutes cut up the potatoes and cabbage. Add them to the broth and let cook for 15 minutes.
Cook the frozen corn on the cob separately then add to the broth.
Turn off the heat and the soup is now ready.
Serve. Let cool a bit as it will be hot. Serve with rice and fresh lime juice.