Caldo de Res Guatemalteco
A hearty and flavorful beef soup, Caldo de Res is a comforting Guatemalan classic featuring tender beef, a medley of fresh vegetables, and aromatic herbs.
🧂 Ingredients
- 2 lbs Beef shank or oxtail(cut into 2-inch pieces)
- 12 cups Water
- 1 large Yellow onion(quartered)
- 4 whole Garlic cloves
- 1 bunch Cilantro(stems and leaves separated)
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 4 ears Corn on the cob(cut into 2-inch pieces)
- 4 medium Carrots(peeled and cut into 1-inch pieces)
- 4 medium Potatoes(peeled and cut into 1-inch pieces)
- 2 medium Chayote squash(peeled, seeded, and cut into 1-inch pieces)
- 1 cup Green beans(trimmed and cut into 1-inch pieces)
- 1/2 small Cabbage(cut into wedges)
- 2 medium Zucchini(cut into 1-inch pieces)
- 1 whole Lime(for serving)
👨🍳 Instructions
- 1
In a large stockpot, combine beef, water, onion, garlic, and cilantro stems. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender. Skim off any impurities that rise to the surface during the first hour.
- 2
Remove the beef from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with salt and pepper.
💡 Tip: This step ensures a clear and flavorful broth. - 3
Return the broth to a simmer. Add the corn, carrots, and potatoes. Cook for 15 minutes.
- 4
Add the chayote, green beans, cabbage, and zucchini to the pot. Continue to simmer for another 15-20 minutes, or until all vegetables are tender but not mushy.
- 5
Return the cooked beef to the pot. Stir in the chopped cilantro leaves and heat through for a few minutes.
- 6
Serve hot, with lime wedges on the side for squeezing into the soup.
💡 Tip: A squeeze of lime brightens all the flavors.
💡 Pro Tips
- ✓For a richer flavor, you can brown the beef shanks before adding them to the pot.
- ✓Adjust the cooking time for the vegetables based on your preference for tenderness.
- ✓Leftover caldo de res can be stored in the refrigerator for up to 3 days.
🔄 Variations
- Add a diced tomato along with the other root vegetables.
- For a spicier broth, add a jalapeño or serrano pepper to the simmering liquid.