Entree: Mexico – Caldo de res (Mexican beef-and-vegetable soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 1 boneless chuck roast, approx. 3 lb (1.36 kg) total
- 10 cups (2.4 L) water
- 4 medium carrots, approx. 12 oz (340 g) total, peeled and halved lengthwise
- 3 stalks celery, approx. 6 oz (170 g) total, trimmed and cut into 2-inch (5 cm) pieces
- 3 medium potatoes, approx. 1 lb (450 g) total, peeled and cut into large chunks
- 1 1/2 tsp (8 g) salt
- 1 tsp (2 g) black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the chuck roast in a large stockpot and add 10 cups (2.4 L) water to cover the meat by about 1 inch (2.5 cm). Bring to a gentle boil over high heat, then reduce to a low simmer. Skim and discard any foam that rises to the surface.
2. Add 1 tsp (5 ml) (of the 1 1/2 tsp (7.5 ml)) salt and 1/2 tsp (2.5 ml) (of the 1 tsp (5 ml)) pepper to the pot. Cover partially and simmer gently for 1 1/2 to 2 hours, until the beef is tender but still holds together.
3. Remove the roast to a cutting board and let rest until cool enough to handle. Meanwhile, add the carrots and celery to the simmering broth and continue cooking for 15 minutes.
4. Add the potato chunks to the pot and simmer another 20–30 minutes, until the vegetables are fork-tender.
5. While the vegetables finish, shred or slice the beef across the grain into bite-sized pieces, discarding any excess fat or connective tissue.
6. Return the beef pieces to the pot to warm through for a few minutes. Taste the broth and add the remaining 1/2 tsp (2.5 ml) (of the 1 1/2 tsp (7.5 ml)) salt and remaining 1/2 tsp (2.5 ml) (of the 1 tsp (5 ml)) pepper as needed.
7. Ladle generous portions of broth into bowls, distributing beef and vegetables evenly. Serve hot as a simple, satisfying entree.

1. Place the chuck roast in a large stockpot and add 10 cups (2.4 L) water to cover the meat by about 1 inch (2.5 cm). Bring to a gentle boil over high heat, then reduce to a low simmer. Skim and discard any foam that rises to the surface.
2. Add 1 tsp (of the 1 1/2 tsp) salt and 1/2 tsp (of the 1 tsp) pepper to the pot. Cover partially and simmer gently for 1 1/2 to 2 hours, until the beef is tender but still holds together.
3. Remove the roast to a cutting board and let rest until cool enough to handle. Meanwhile, add the carrots and celery to the simmering broth and continue cooking for 15 minutes.
4. Add the potato chunks to the pot and simmer another 20–30 minutes, until the vegetables are fork-tender.
5. While the vegetables finish, shred or slice the beef across the grain into bite-sized pieces, discarding any excess fat or connective tissue.
6. Return the beef pieces to the pot to warm through for a few minutes. Taste the broth and add the remaining 1/2 tsp (of the 1 1/2 tsp) salt and remaining 1/2 tsp (of the 1 tsp) pepper as needed.
7. Ladle generous portions of broth into bowls, distributing beef and vegetables evenly. Serve hot as a simple, satisfying entree.