Name: Tía Berta’s Beef Soup (Caldo de Res)
Yield: Servings: 14–16
Cuisine: American
Ingredients: 3 chayote/mirliton, cut into planks; 2 tablespoons uncooked long grain white rice; 2 gallons water; 1 bunch celery, sliced and divided; 4 pounds beef shanks, cross cut; Arroz Mexicano, corn tortillas; 2 teaspoons salt; 2 large russet potatoes (about 1½ lbs.), peeled and cut into 2-inch pieces; 8 large garlic cloves; 3 ears of corn, sliced 1-inch thick; 3 tablespoons vegetable oil; 1 pound carrots, peeled and cut into 1-inch pieces; ½ of a large head of cabbage (about 1½ lbs.) sliced into 1-inch thick planks; 2 large zucchini, sliced ½- inch thick; 1 onion, peeled and cut in half; 4 tomatoes, coarsely chopped; 1 teaspoons black pepper; 1 bunch cilantro, finely chopped; 2 teaspoons ground cumin

Preparation info

Servings:
14–16

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

Caldo de Res is a hearty beef and vegetable soup often served with a scoop of Mexican rice on top and warm tortillas on the side. Tía Berta and I had a long phone conversation as she walked me through her version of this recipe. It makes a large batch and is even better the following day. It’s a great choice for a make-ahead dish when you need to serve a large group. Tía Berta also makes it with chicken for a dish known as Caldo de Pollo. When my mother orders caldo de res in a restaurant s