This caldo de res recipe is loaded with beef meats, bones, and vegetables. It is hearty, deliciously comforting, and perfect to serve along with homemade tortillas, salsa, and a good squeeze of lime.
Wash the meat and bones under cold water, place in a large bowl and cover with water. Let them soak for 30 minutes.
Discard the soaking water and place everything in a large stockpot covered with 2 inches of water.
Add a spoonful of salt, garlic, and onion.
Bring to a boil and cook for 30 minutes, discarding the foam that forms on the surface.
Set heat to medium, cover the pot, and cook for about 1 hour and 30 minutes, making sure the ingredients are always covered with liquid. If necessary, add more water to the pot.
Once the meat is cooked and tender. Add all the vegetables, pushing them down with a spoon to immerse them into the broth.
Cook for 20-25 minutes or until all vegetables are nicely tender.
Adjust salt to taste, turn off the heat, and serve with tortillas, salsa, and rice.
Notes
Make sure to use soup bones and marrow bones because those are the ones that give this caldo its amazing flavor.
Cut the vegetables into chunks more or less the same size, so they will cook evenly.
Use a large pot to make this recipe, you will need lots of room for the bones and vegetables.
Caldo de res lasts up to 3-4 days in the fridge and up to 2-3 months in the freezer.