Ingredients
Beef and broth
- 2 pounds boneless beef chuck 907 g after trimming thick exterior fat; cut into 2-inch pieces
- 10 cups water 2.4 liters, plus more as needed
- 1 medium onion, quartered 150 g prepared weight
- 4 cloves garlic, peeled and lightly crushed 12 g
- 1 1/2 teaspoons fine salt 9 g; divided, or use less to taste
Vegetables
- 2 large carrots, cut into thick pieces 200 g prepared weight
- 2 medium potatoes, scrubbed and cut into large chunks 300 g; skin may be left on
- 2 ears fresh sweet corn, husked and cut into rounds about 290 g edible kernels; cobs are not eaten
- 1 medium zucchini, cut into thick chunks 250 g
- 200 g green cabbage, cut into large pieces about 3 cups loosely packed
Optional serving additions
- lime wedges and chopped cilantro optional; not included in nutrition
Equipment
- 1 6- to 8-quart soup pot with a lid
- 1 sturdy knife and stable cutting board
- 1 ladle
- 1 Food thermometer for reheating
Instructions
Simmer the soup
- Place the beef, water, onion, garlic and half the salt in a large soup pot. Bring toward a boil, then reduce to a gentle simmer. Skim surface foam as desired. Partially cover and simmer for about 90–120 minutes, or until the beef yields easily to a fork. Add hot water as needed to keep the meat mostly submerged.
- While the beef cooks, wash and prepare the vegetables. Keep the zucchini and cabbage separate from the carrots, potatoes and corn.
- Once the beef is tender, add the carrots, potatoes and corn. Add a little hot water if needed to keep the vegetables largely in the broth. Simmer gently for about 15–20 minutes, until the potatoes are nearly tender.
- Add the zucchini and cabbage and simmer for another 10–15 minutes, until all the vegetables are tender. Turn the larger pieces gently rather than stirring vigorously. Taste the broth and add the remaining salt as needed; use less if preferred.
- Divide the beef and vegetables among six bowls, then ladle over the broth. Offer optional lime wedges and cilantro at the table. Cooking time may vary with the beef cut and piece size; tenderness is the deciding cue.
Nutrition
Serving: 1 bowl (1/6 batch)Calories: 394kcalCarbohydrates: 27.2gProtein: 33.2gFat: 18.3gSaturated Fat: 7.9gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 9.1gCholesterol: 104mgSodium: 748mgPotassium: 1162mgFiber: 4.7gSugar: 8.2gCalcium: 73mgIron: 4.3mg
Video
Notes
Video credit: Simply Mamá Cooks. Her caldo de res demonstration uses bone-in beef shank and a larger batch, with some different vegetables. It illustrates the same gentle beef-soup approach. This card uses boneless chuck and its own measured quantities; follow these written amounts and tenderness cues.
Nutrition is an ingredient-sum estimate per sixth of the batch using USDA SR Legacy chuck 168660 (907 g), onion 170000 (150 g), garlic 169230 (12 g), corn kernels 169998 (290 g), carrots 170393 (200 g), potatoes 170026 (300 g), zucchini 169291 (250 g), cabbage 169975 (200 g) and salt 173468 (9 g). It assumes all edible ingredients and measured salt are served; trimming, skimming and uneven portions change actual values. Corn cobs, optional garnishes, tortillas and rice are excluded. Cooking-sensitive vitamins and unavailable trans fat are omitted. Cost varies and is not estimated.
Divide leftovers into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C). Freeze portions for longer storage; thaw in the refrigerator.
