Home > Main Entrees - Beef recipes, Soups recipes > Recipe: Caldo de Res (Tex-Mex style vegetable beef soup)

Recipe: Caldo de Res (Tex-Mex style vegetable beef soup)

This soup is definitely a favorite when the weather turns chilly. The great thing about it is is contains many different types of vegetables, and is broth based, not cream based. That means less fat and calories without sacrificing flavor, and that’s a plus.

To start with, you need a couple pounds of either beef oxtails or beef shank with the bone. Heck, even stew meat will work if you don’t have either:

Beef shank

Some stores carry a package that contains:

  • 2 carrots,
  • a potato,
  • a wedge of green cabbage,
  • a green zucchini squash (yellow summer squash is good too)
  • a yellow onion, and
  • 2 stalks of celery.

I liked this because it was way cheaper to buy this than buy bunches of this and that. Those (along with corn on the cob) make up the vegetable base of this dish.You will also need:

  • 3 cups of beef broth
  • Seasonings (salt, pepper, and garlic powder are cool)
  • 1 TB of cooking oil (canola or vegetable work well)
  • 1 TB of flour
  • 1 can of diced tomatoes
  • (optional) – 3 TB of Knorr Caldo de Tomate powder. My husband loves this stuff, so I added it in for experimental purposes. If you’re looking for it at your local grocer, this is what it looks like:

Knorr Caldo de Tomate (powdered tomato bouillion)

Let’s begin:

  1. Chop up the meat, leaving some on the bones. Place the pieces in a big Ziploc bag with the flour, and shake it up. In a stockpot, heat up some oil, chop up the onion, and saute for a few minutes. Add the meat, salt, pepper, and garlic powder, and cook until browned.
  2. Add the beef broth and water until the liquid level is about 1/2 inch above the meat. Let cook on medium-low for about an hour until the meat is tender.
  3. Chop up the vegetables, and add everything except the cabbage (don’t want to overcook it). Let cook until the vegetables are tender, about 20 minutes. Add the cabbage, and let cook for another 10 – 15 minutes.

The finished result:

Homemade Caldo de Res, or Vegetable Beef Soup

This makes about 6 servings. My family likes to cook up some Spanish rice as a side to this. Add a squeeze of lemon juice and get some corn tortillas ready. Now you can rock and roll on a cold winter day.

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