Caldo de Res Salvadoreño
A hearty and flavorful beef soup, Caldo de Res is a comforting staple in Salvadoran households, packed with tender beef, root vegetables, and corn.
🧂 Ingredients
- 2 lbs Beef shank or oxtail(cut into 2-inch pieces)
- 12 cups Water
- 1 large Yellow onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 2 stalks Celery stalks(cut into large pieces)
- 3 medium Carrots(peeled and cut into 1-inch chunks)
- 3 medium Potatoes(peeled and cut into 1-inch chunks)
- 2 medium Chayote squash(peeled, seeded, and cut into 1-inch chunks)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 cup Green beans(trimmed and cut into 1-inch pieces)
- 1/2 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large stockpot or Dutch oven, combine the beef, water, onion, garlic, and celery. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
- 2
Add the carrots, potatoes, and chayote to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender-crisp.
- 3
Add the corn on the cob and green beans. Cook for an additional 10-15 minutes, or until the corn is tender and the beans are bright green.
- 4
Season the soup generously with salt and black pepper to taste. Remove the onion and celery pieces if desired.
- 5
Ladle the soup into bowls, ensuring each serving has a good portion of beef and vegetables. Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓For a richer broth, you can brown the beef pieces in a little oil before adding the water.
- ✓Adjust the cooking time for the vegetables based on your preference for tenderness.
- ✓Serve with lime wedges and tortillas on the side.
🔄 Variations
- Add a diced zucchini along with the chayote.
- For a spicier kick, add a jalapeño pepper to the broth while simmering.