Caldo De Res in the Slow Cooker Recipe

Warm up any time of the year with our traditional Mexican Caldo De Res, a slow-cooked soup brimming with tender beef and a medley of vegetables. This dish becomes the ultimate comfort food when paired with Mexican red rice.

Ingredients

Beef Shank or Chuck Roast: Begin with five to six pounds of these richly flavored cuts, which will become wonderfully tender as they cook slowly in the crock pot.

Assorted Vegetables: Gather about a pound of potatoes, some cabbage, onion, chayote, another variety of Mexican squash or zucchini, two large carrots, and celery. These veggies will infuse the soup with their flavors and make it hearty.

Beef Bouillon Powder: Use two to three tablespoons to deepen the beefy taste of the soup. Remember to taste and adjust the seasoning after adding the powder to suit your preference.

Garlic and Bay Leaves: Add two cloves of garlic and a pair of bay leaves to infuse the broth with classic flavors. Feel free to mince the garlic or toss it in whole.

Fresh Cilantro: A generous bunch of cilantro brings freshness and aroma.

Season with Salt and Pepper: Season the soup with salt and pepper. Start with a pinch and adjust according to your taste buds.

Water: Pour in six cups of water, which will meld with the ingredients’ natural juices to create a rich broth.

Ingredients for Mexican Red Rice:

Long Grain Rice: Measure one and a half cups and rinse it under cold water to remove excess starch.

Cumin and Black Peppercorn: These spices, paired with an eight-ounce can of tomato sauce, will give the rice its distinctive flavor.

Chicken Bouillon Powder: Sprinkle in to taste, enhancing the savory notes of the rice.

Onion and Garlic Powder: Add freshly sliced onion and a sprinkle of garlic powder for additional layers of flavor.

Cooking Oil: A drizzle of oil in the pan helps toast the rice to golden perfection.

Water: Use three cups to cook the rice until it’s fluffy and aromatic.

Steps for the Perfect Caldo De Res:

Start with the Beef: Place your beef shank or chuck roast into the slow cooker. Sprinkle it with beef bouillon powder, salt, and pepper, then add your garlic cloves and chopped onion.

Layer Your Vegetables: Next, layer your vegetables, starting with the carrots and adding chayote, potatoes, and celery. Cap it off with a layer of cabbage. Don’t worry if it seems packed; it will all cook down.

Add Liquids and Aromatics: Pour in six cups of water. Tuck the bay leaves and cilantro into the mix, letting the flavors meld together as they cook.

Slow Cook to Perfection: Cover your slow cooker and set it high. Allow the soup to cook for 4 to 6 hours until the beef is fork-tender. If your meat is cold, it might need a bit more time.

Prepare the Mexican Red Rice: While the soup simmers, toast the long-grain rice with oil until it’s golden and aromatic. Add onions to sauté, followed by the spices, tomato sauce, and water. Let it simmer, reduce the heat, and cook it covered for around 18 minutes.

Enrich with Corn: Stir in a can of drained corn during the last hour of cooking to add sweetness and texture to the soup.

Serve and Savor: Once everything is tender and cooked, ladle the soup into bowls, spoon in a helping of the red rice, and add a squeeze of lime for a zesty finish.

What to Serve with Caldo De Res:

Though Caldo De Res stands proudly on its own, you can round out the meal with:

• Mexican Red Rice is already included and a perfect match for the soup’s robust flavors.
• Corn Tortillas: Ideal for scooping or simply enjoying on the side.
• Fresh Lime Wedges: The juice adds a bright note to balance the soup’s richness.
• Avocado Slices: Their creaminess complements the soup’s texture.
• Salsa or Pico de Gallo: For a lively burst of heat and freshness.
• Cilantro and Diced Onion: A final garnish that introduces a crisp, herbal accent.

With these suggestions, you’re well-equipped to serve a Caldo De Res that’s sure to please. Enjoy the heartwarming flavors and the joy of a home-cooked meal!

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