Beef Caldo Recipe | How to Make CALDO DE RES | Mexican Beef Soup Recipe

Boil 3 pounds of beef shank and sirloin tip in 6.5 quarts of water for 1 hour.

Skim off any scum or impurities that float to the surface during the first 20 minutes of boiling.

After 1 hour of boiling, add 2 cups of beef broth and 1.5 tablespoons of sea salt, adjusting salt to taste.

Add 5 cloves of garlic, 2 sticks of celery, 1 medium onion, and 5 small carrots to the pot.

Cover with a lid, reduce heat, and simmer for another hour.

After 2 hours of cooking, add 1 head of sliced cabbage, 2 ears of corn, and 3 medium russet potatoes to the pot.

Cover and simmer for an additional 30 minutes or until the potatoes are tender.

Equipment Needed

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