Caldo de Res is a hearty Mexican soup made of beef meat, bones, and vegetables. This soup has some variations in Mexico that depend on the region and family traditions. In sope places is called cocido or sopa de res, but both names refers to the same dish.
Once cooked and your kitchen fills with the amazing aroma of this hearty soup, you can serve it with the traditional sides, such as tortillas, rice, and salsa.
Beef meat & bones: The traditional recipe calls for soup bones, marrow bones, and beef shank (known as chamberete). But you can also use beef chuck and some cuts with fat; I often use ribs, but you need to ask your butcher to cut them into 3-4 inches pieces.
Vegetables: You have plenty of options when it comes to vegetables, in Mexico, the most common are calabacitas (Mexican squash), chayotes, carrots, cabbage, potatoes, ejotes (green beans), tomatoes, and corn on the cob. Feel free to swap some of those with other veggies like leeks, zucchini, peas, etc.
Herbs & aromatics: Garlic, onion, and cilantro were the ones my mother always used and I still make it that way, but in many parts of Mexico they add other fresh herbs and it tastes equally delicious, for example, epazote, marjoram, bay leaves, and thyme, among others.
How to Make Caldo de Res
Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and transfer the meat to a large pot.
Cover with water for about 2 inches (5 cm). Add a tablespoon of salt, garlic, and onion.
Bring to a boil and cook over medium-high heat. With a spoon, discard the foam that will form during the first half-hour of cooking.
Set the heat to medium-low, cover the pot, and cook for about an hour and a half.
The time of cooking will depend on the type of meat you use, though cuts will take longer, so adjust times accordingly.
While the meat is cooking, prepare the vegetables that you want to add. Wash them, peel them, and cut them into chunks more or less about the same size.
When the meat is nicely cooked and tender, add the vegetables, cilantro, and tomato paste. Stir to combine and push the vegetables to immerse them in the broth.
Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly.
Adjust salt to taste, turn off the heat, and serve in bowls.