Category:
Soups

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

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

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.