1. Build the Broth
Fill a large pot with water according to how much broth you want. Add garlic powder, cumin, black pepper, and a generous amount of beef bouillon.
Add the short ribs and beef roast. Bring to a boil, then reduce to a steady simmer. Cook for about 45 minutes, or until the meat reaches your desired tenderness.
2. Adjust the Flavor
Once the meat is tender, stir in the tomato sauce. Taste the broth carefully and adjust seasoning with more beef bouillon or garlic powder if needed. This step is key to achieving a rich, well-balanced flavor.
3. Add the Vegetables
Add carrots, potatoes, and zucchini (if using). If you’re adding Mexican rice directly into the pot, this is the time to add it.
Let everything boil gently for about 10 minutes, or until vegetables begin to soften.
4. Finish with Corn and Cabbage
Add the corn on the cob and cabbage wedges. Simmer for another 5 minutes, just until the cabbage is tender but still vibrant.
5. Serve Hot
Remove from heat and serve immediately in large bowls.
Serving Suggestions
Serve with lime wedges so everyone can squeeze fresh citrus into their bowl
Offer spicy salsa or pico de gallo on the side for extra heat
Some prefer adding rice directly into the soup, others add it to their bowl—both ways are delicious
Helpful Tips for the Best Caldo de Res
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