Caldo de Rez (Beef Soup)
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Recipe courtesy of John Galindo
This is a great light-bodied soup, reminiscent of a pho with root vegetables. It opens you up, especially if it’s a little cold outside, and is best served with flame-toasted corn tortillas or some johnnycakes and butter.
Easy
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PrintIngredients
For 4 Person(s)
Recipe
- 3 pounds bone-in short ribs, cut into 3-in. cubes
- 2 tablespoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- 1/2 small onion, cut into medium dice
- 2 cloves garlic, thinly sliced
- 5 cups warm beef stock, divided
- 1/8 teaspoons fresh thyme leaves
- 1 teaspoons ground coriander
- 1/2 teaspoons Mexican oregano
- 1 bay leaf
- 2 medium carrots, peeled and chopped
- 2 turnips, peeled and cut into wedge-like eights
- 2 medium white potatoes, cut into eights
- 2 tablespoons chopped fresh cilantro
- 4 Roma tomatoes, peeled, seeded and diced
- 1/4 medium head cabbage, cored and cut into wedges
- 2 ears corn, cleaned and cut into thirds
- Garnishes
- Fresh cilantro leaves
- Fresh serrano peppers, thinly sliced
- Radishes, thinly sliced
- Onion, finely chopped
- Lime wedges
Caldo de Rez (Beef Soup) Directions
- Preheat a 6- to 8-quart Dutch oven or large pot over medium-high heat.
- Season the beef with the salt and pepper and brown thoroughly in the olive oil. Add the onion and garlic and cook until the onions sweat—about 5 minutes—then add 2 cups of the beef stock. Add the thyme, coriander, oregano and bay leaf. Let this simmer for 1 hour to break down the beef ribs a bit.
- Toss in the carrots, turnips and potatoes, give it a good stir, and add the remaining beef stock. Let this cook on medium for another 45 minutes.
- Finally, add the cilantro, tomatoes, cabbage and corn and let it cook for another 20 minutes.
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