There’s NO better way to kick off the new year than with some Cocido (Caldo de Res), which is basically a beef and vegetable soup! My mom and grandma have been making this traditional Mexican recipe with their own spin on it for as long as I can remember and it’s always been a staple in our family. They don’t use beef bone or cabbage in this but you totally could in yours! It’s so comforting, warming, and beyond flavorful! It’s also packed with veggies and nutrient dense bone broth which makes it not only delicious but healthy too! You’ve GOT TO try this one! Hope your family loves it as much as we do. Note: don’t skimp on the garnish!
How To Make Cocido (Caldo de Res)
Here’s a video on how I made my mama’s Cocido (Caldo de Res). For another delicious soup, check out my mom’s famous enchilada casserole recipe!
Ingredients
- 2 tablespoons oil
- 1 dab butter
- 1 Yellow onion, finely diced
- 1-1.5 pounds beef, cut into 1” chunks (I use Top Sirloin)
- 3 Garlic cloves, pressed
- Seasoning of choice – I use blend of Salt, Pepper, and Granulated Garlic
- 1 to 2 tablespoons all-purpose flour
- 8 to 10 cups beef or bone broth
- Splash of red wine (optional)
- 1 (7-ounce) can Tomato Juice (I use Del Fuerte)
- 3 large carrots, chopped
- 2 Russet potatoes, peeled and chopped
- 2 Squash, chopped
- 3 full celery stalks, chopped
- 1 Ear corn, chopped
- Garnish with lots of Lemon, favorite Salsa (we used my mom’s), finely diced onion & cilantro.
Step-By-Step Recipe Method
- Heat oil & butter in Dutch oven, then sear beef on all sides.
- Once completely seared remove and let rest.
- Add onion & garlic – cook until translucent.
- Add 1/2 of beef broth and seared beef, bring to a boil. Lower heat to medium and cover until beef is tender – approximately 45 minutes to 1 hour.
- Once tender, add your veggies (carrots 5 to 10 minutes before the rest).
- Add remaining beef broth and bring to boil. Lower heat to medium and cover until veggies are tender – approximately 20 minutes. Enjoy!