Fresh vegetables – corn, cabbage, potatoes, carrots, and zucchini bring natural sweetness, earthy notes, and vibrant textures, turning the dish into a complete meal.
Tomato sauce – adds a gentle acidity and depth that balances the richness of the beef while giving the broth a beautiful warmth in color.
See continuation on next pageGarlic, cumin, and bouillon – simple yet powerful seasonings that layer the soup with aromatic spice, comfort, and authenticity.
Limes – a bright, zesty finishing touch, cutting through the hearty broth with freshness and lifting every spoonful.
Expert Tips:
Sear the beef first – Browning the short ribs and roast before simmering builds a deeper, richer base of flavor in the broth.
Skim the broth – As the meat simmers, skim off excess foam or fat from the surface to keep the soup clear and clean-tasting.
Layer vegetables by cooking time – Add sturdier vegetables like carrots and potatoes first, then finish with delicate ones like corn and cabbage so everything cooks evenly without turning mushy.
Season gradually – Start light with bouillon and garlic, then adjust at the end once the flavors have concentrated—this prevents the broth from becoming overly salty.
Rest before serving – Let the soup sit for 10–15 minutes off the heat before serving; it allows flavors to meld and the broth to deepen in taste.
Brighten at the table – Always serve with lime wedges. A squeeze of fresh lime juice balances the richness of the broth and brings the flavors alive.
Pair with sides – Offer Mexican rice, warm corn tortillas, or spicy salsa on the side so each person can build their perfect comforting bowl.
Old Fashioned Caldo de Res
Ingredients:
5–6 short ribs
Boneless beef roast, cut into chunks
3 ears of corn, cut in halves or smaller pieces
½ head cabbage, cut into wedges
Beef bouillon (to taste, sprinkled in stages)
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