Caldo de res step by step
1- add water, meat and bones (beef stew, beef neck bone & white bone), few celery sticks, half an onion, whole garlic head, bunch of cilantro and salt.
2-wash your veggies I use corn, carrots, Mexican squash, potatoes and green beans
3- boil the meat for about 1.5 hours and get rid of all that nasty stuff at the top.
4-chop your veggies in bite size
5- strain your broth (optional but I like a clean broth) (ofc for this step you need to take out the meat, bones, onion, etc)
6- add your veggies first potatoes and corn after 20 min add carrots after 10 min add squash and at the very end add your green beans just for 3-5 min you want them crunchy.
7- check for salt and you can also add some oregano
8- you can eat it like that or you can add some fresh chopped onions and lemon.
Enjoy!! Super easy to make it does take a long time tho but worth it. Super nutritious 🤗
Making Caldo de Res at home is a rewarding experience, especially when you see the rich, flavorful broth come together after hours of simmering. From personal experience, using a mix of beef stew meat, neck bones, and white bones really boosts the depth of flavor in the broth. The long boiling time—around 1.5 hours—is key to extracting all the goodness from the bones and meat. When preparing your vegetables, it's helpful to chop them into bite-sized pieces as described, but I like to soak potatoes in water for about 10 minutes before adding them to reduce excess starch, which keeps the broth clear. Adding vegetables in stages—potatoes and corn first, followed by carrots, then squash, and green beans last—helps each veggie retain its ideal texture. Green beans especially benefit from just a quick few minutes to stay crisp and not mushy. Straining the broth is optional but highly recommended for a clean, polished look and taste. Be sure to season the soup gradually, checking saltiness throughout the cooking process. Adding a pinch of oregano gives a nice herbal undertone that complements the cilantro and other aromatics. Serving Caldo de Res with freshly chopped onions and a squeeze of lemon brightens the flavors wonderfully and adds a fresh contrast to the rich broth. A side of warm tortillas or rice makes it a complete and satisfying meal. If you’re looking for variations, some people like to add a few dried chiles to the broth for subtle heat, or swap in other veggies like chayote or zucchini. Remember, the beauty of Caldo de Res lies in its versatility and the warmth it brings to the table, making it a perfect dish for family gatherings or cozy dinners.