Caldo de Res from Belinda Gonzalez

Featuring:
Rumba Meats® Beef Cross-Cut Hind Shank

15 MIN Prep Time
2 HRS Cook Time
6-8 Servings

Original Blog & Recipe by
Belinda Gonzalez

Belinda is a mother of two first and a foodie for the soul second. As a Mexican-American, she has created an extensive collection of homestyle recipes centered around the meals her abuela made for her. Belinda’s goal is to continue to shine a light on the traditions of her culture and bring people closer together one meal at a time. Check out her recipes at @homemade_always.

See more of my recipes

Prepare yourself for a feast when you try Belinda Gonzalez from @Homemade_Always’s Caldo de Res recipe. Filled with ears of corn, green beans, Mexican zucchini, beef shank, thin-sliced chuck steak and much more, this hearty beef stew celebrates Mexican heritage in a satisfying way. Belinda loves making traditional Mexican meals for friends and family. She’s most excited about passing on traditions like Día de los Muertos because she thinks it’s important for us not to forget our loved ones. Your loved ones won’t soon forget their first taste of Belinda’s Caldo de Res.

Ingredients

Rumba Meats® Beef Cross-Cut Hind Shank (2 packages, about 3 pounds)
Rumba Meats® Thin-Sliced Beef Chuck Steak (1 package, about 1.75 pounds)
8 cups water, enough to cover meat 1 large onion, peeled
1 head of garlic, peeled
1 tomato, halved
1 jalapeño, seeds removed
2 bay leaves
2 ears of corn, shucked
1⁄2 cup green beans, trimmed
2 small Mexican zucchini, chopped
3 large carrots, peeled, chopped
1 Chayote, chopped
2 celery sticks, peeled, chopped 1⁄2 head of cabbage
1 small bunch of cilantro
2 green onions
3 red potatoes, chopped
Beef flavor seasoning
Salt to taste

Instructions

Add water, jalapeño, tomato, bay leaves, beef flavor seasoning, garlic cloves, onion, cilantro, corn, green onion, and Rumba Meats® Beef Cross-Cut Hind Shank and Thin-Sliced Beef Chuck Steak to a large pot. Bring to a simmer for 10 minutes and skim off any foam that appears. Cover and simmer on low heat for 1 hour or until meat is fork tender. Ensuring to keep the broth clean of foam throughout. Meat internal temperature should be 160 degrees F.
Once the meat is tender, remove garlic, onion, bay leaves, and discard. You may remove everything else to get a more clear and clean broth.
Add chopped carrots, celery, and chayote to broth and simmer on low heat for 10 minutes.
Add Mexican zucchini, green beans, potatoes, and cabbage. Simmer for 15 minutes and turn off the heat.
The vegetables won’t look fully cooked but letting them sit in the hot broth will continue to let them cook. After 15-20 minutes you can finally enjoy!
Taste and adjust seasoning to your liking. Serve with rice, salsa, lime, and tortillas!