The key to caldo de res, I think, is the timing.
Here’s why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop. So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes between each one.
Wait, fifteen minutes between each one? You mean it takes more than two hours to make this soup?!
Yes. Dame paciencia Señor :)
Simply superb! Please try it . . . especially on a cold, rainy day. :)
Made this soup last night. As a Mexican girl growing up eating this soup, I must say, it was super authentic and very, very yummy. The only modification I made was to add a whole serrano pepper and 1.5 teaspoons of Knorr caldo de res powder. More salt is a must too. Adding the veg in the order listed is definitely the key. My potatoes were still somewhat mushy so next time I will cut into really big chunks and only cook for 10 mins. before adding the zucchini. Overall, you hit this one out of the park, girl. Way to go, Marie!!
Forgot to mention: bone-in beef shank is better, in my opinion. I used both for variety and the short ribs were not as tender but still very good :-)