Ingredients
Method
Cook the Beef
- Place the 1.5 kg of beef cuts into a large pot and cover with plenty of water.
- Bring to a boil and skim off any foam that rises to the top.
- Add:
- ½ onion
- 2 bay leaves
- 4 garlic cloves
- 6 whole black peppercorns
- ½ tsp thyme
- ¼ tsp marjoram (crushed with your fingers)
- 1 tsp salt or to taste
- Cover the pot and allow the meat to cook for about 2½ hours, or until tender.
- Add hot water if the liquid reduces too much during cooking.
Prepare the Vegetables
- Peel and chop:
- Carrots
- Chayote
- Celery
- Zucchini
- Cabbage
- Corn
- Clean green beans and leave whole.
- Finely chop tomatoes, onion, and green onions.
Make the Tomato Base (Sofrito)
- Heat a little oil in a pan.
- Sauté the ¼ chopped onion.
- Add the pressed garlic clove.
- Add all the chopped tomatoes.
- Cook for about 17 minutes, until the tomatoes are fully softened and reduced.
- Remove from heat and set aside.
Toast the Rice
- In a small pan, heat a drizzle of oil.
- Add the rinsed ¼ cup of rice.
- Lightly toast it until golden (optional—can be added raw if preferred).
- Remove from the pan and set aside.
Add Ingredients to the Broth
- Once the beef is tender:
- Remove the bay leaves and peppercorns to prevent them from getting in the way when serving.
- Add to the pot:
- The cooked tomato mixture
- Corn pieces
- Green beans
- Carrots
- Celery
- Chayote
- Toasted rice
- Cover and cook for 15 minutes.
Add Final Ingredients
- Add:
- Zucchini
- Cabbage
- 3 serrano peppers
- Chopped green onions
- Adjust salt to taste.
- Cover and cook for 12 more minutes, or until all vegetables are tender.
Serve
- Your delicious beef tomato broth with vegetables is ready.
- Serve hot with a squeeze of fresh lemon if desired.
- Perfect for cold days—hearty, flavorful, and comforting.
Notes
Meat Options:
This caldo uses a combination of oxtail, beef ribs, and stew meat for maximum flavor. If you prefer a leaner soup, you may substitute some cuts with chuck roast or shank. Oxtail provides richness and body, so keeping at least a small portion is recommended. Water Level:
As the soup simmers for several hours, the water naturally reduces. Always add hot water to maintain the broth level without interrupting the cooking process. Rice Tip:
Toasting the rice adds a deeper, nutty flavor and helps it stay firm in the broth. If you prefer a softer texture, add the rice without toasting. Vegetable Timing:
Hard vegetables (carrots, corn, chayote, celery) go in first so they soften evenly. Softer vegetables (zucchini and cabbage) should be added last to prevent overcooking. Tomato Base (Sofrito):
Cooking the tomato mixture for the full 15–17 minutes builds the depth of flavor that makes this caldo “entomatado.” Do not skip this step—raw tomato will not taste the same. Heat Level:
Three serrano peppers give the soup a mild-to-medium kick. For less heat, remove the peppers before serving. For more heat, slice one pepper before adding. Salt Adjustments:
Because vegetables and rice absorb broth, taste the soup after all ingredients are added. It often needs one final pinch of salt. Serving Suggestions:
Serve hot with fresh lime, chopped cilantro, and warm corn tortillas. This broth also pairs beautifully with avocado slices. Storage:
This caldo keeps well for up to 4 days in the refrigerator. The flavor improves overnight. Reheat gently to avoid overcooking the vegetables. It also freezes well—just store without the zucchini for best texture.
This caldo uses a combination of oxtail, beef ribs, and stew meat for maximum flavor. If you prefer a leaner soup, you may substitute some cuts with chuck roast or shank. Oxtail provides richness and body, so keeping at least a small portion is recommended. Water Level:
As the soup simmers for several hours, the water naturally reduces. Always add hot water to maintain the broth level without interrupting the cooking process. Rice Tip:
Toasting the rice adds a deeper, nutty flavor and helps it stay firm in the broth. If you prefer a softer texture, add the rice without toasting. Vegetable Timing:
Hard vegetables (carrots, corn, chayote, celery) go in first so they soften evenly. Softer vegetables (zucchini and cabbage) should be added last to prevent overcooking. Tomato Base (Sofrito):
Cooking the tomato mixture for the full 15–17 minutes builds the depth of flavor that makes this caldo “entomatado.” Do not skip this step—raw tomato will not taste the same. Heat Level:
Three serrano peppers give the soup a mild-to-medium kick. For less heat, remove the peppers before serving. For more heat, slice one pepper before adding. Salt Adjustments:
Because vegetables and rice absorb broth, taste the soup after all ingredients are added. It often needs one final pinch of salt. Serving Suggestions:
Serve hot with fresh lime, chopped cilantro, and warm corn tortillas. This broth also pairs beautifully with avocado slices. Storage:
This caldo keeps well for up to 4 days in the refrigerator. The flavor improves overnight. Reheat gently to avoid overcooking the vegetables. It also freezes well—just store without the zucchini for best texture.