Caldo de Res (Mexican Beef Soup)

Recipe View Gather all ingredients.

Recipe View Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

Recipe View Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned. (Approximately 8-10 minutes)

Recipe View Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

Recipe View Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

Recipe View Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender.

Recipe View Push cabbage wedges into soup; cook until tender, about 10 minutes.

Recipe View Ladle soup into large bowls, including some meat, vegetables, and bones.

Recipe View Garnish generously with fresh cilantro, sliced jalapeños, and minced onion. Squeeze fresh lime juice over each bowl and serve with quartered radishes. ¡Buen provecho!