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Best Easy Caldo de Res Recipe

Name: Best Easy Caldo de Res Recipe
Total time: 150 min
Yield: 400 g
Ingredients: beef shank (bone-in) 2.5 lbs; corn on the cob (cut into chunks) 2 pieces; carrots (peeled, cut into chunks) 3 pieces; potatoes (russet, peeled, cut into large pieces) 2 pieces; zucchini (cut into thick rounds) 2 pieces; cabbage (cut into wedges) 0.5 head; celery (chopped) 2 stalks; yellow onion (quartered) 1 piece; garlic cloves (crushed) 4 cloves; fresh cilantro (tied in a bundle) 1 bunch; bay leaf 1 piece; black peppercorns 1 tsp; salt 2 tsp; water 12 cups

Hearty beef soup with chunky vegetables simmered in a rich, nourishing broth. This high protein family classic is a healthy, satisfying one-pot meal served across Mexican households.

Cook 150 min Difficulty NORMAL 330 kcal

#high protein #mediterranean #diabetic friendly #dash

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Ingredients

Main ingredients

beef shank (bone-in) 2.5 lbs
corn on the cob (cut into chunks) 2 pieces
carrots (peeled, cut into chunks) 3 pieces
potatoes (russet, peeled, cut into large pieces) 2 pieces
zucchini (cut into thick rounds) 2 pieces
cabbage (cut into wedges) 0.5 head
celery (chopped) 2 stalks

Seasonings/Sauce

yellow onion (quartered) 1 piece
garlic cloves (crushed) 4 cloves
fresh cilantro (tied in a bundle) 1 bunch
bay leaf 1 piece
black peppercorns 1 tsp
salt 2 tsp
water 12 cups

Nutrition summary

Carbohydrates 22 g 27%

Protein 28 g 34%

Fat 13 g 39%

Serving size 400g

Cooking steps

1

In a large stockpot, add beef shank and cover with 12 cups of water. Bring to a gentle boil over medium heat, skimming off any foam that rises for a clear broth.
2

Add onion, garlic, cilantro bundle, bay leaf, peppercorns, and salt. Lower heat to a simmer, cover, and cook for 2 hours, occasionally checking the water level.
3

After 2 hours, add corn, carrots, and celery. Cover and simmer an additional 30 minutes for even vegetable cooking.
4

Add potatoes and cabbage wedges. Simmer uncovered for 20 minutes, allowing potatoes to become tender but not mushy.
5

Lastly, add zucchini and simmer 10 minutes more until all vegetables are fork-tender. Adjust seasoning if needed, remove cilantro and bay leaf, and serve hot.

Personalized Q&A

Q. What's the key ingredient in this Caldo de Res recipe?

The beef shank with bone is the core ingredient that provides the rich, savory base and signature flavor of Caldo de Res. Simmering the beef slowly with the bone infuses the broth with deep, meaty taste and nutrients.

Q. How do I avoid overcooking the vegetables in Caldo de Res?

To ensure perfect texture, add the vegetables in stages: start with corn, carrots, and celery, then add potatoes and cabbage later, and finish with zucchini. This timing keeps each vegetable tender without becoming mushy.

Q. What is the main seasoning used to enhance the broth?

A blend of onion, garlic, bay leaf, cilantro, black peppercorns, and salt is simmered slowly with the beef, creating a layered and aromatic broth that makes Caldo de Res so comforting.

Q. How many calories and protein does each serving provide?

Each 400g serving of this Caldo de Res contains approximately 330 kcal and 28g of protein, with a macronutrient ratio of 27% carbs, 34% protein, and 39% fat—making it a hearty and high-protein meal.

Best Easy Caldo de Res Recipe

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