Cocido de Res

Nutrition · per serving

Steps

1. 1

   Rinse the beef bones well under cold water. Place them in a pot, cover with cold water, bring to a hard boil for 5 minutes, then drain and rinse the bones and pot. This quick blanch removes impurities and helps keep the broth cleaner tasting.

   900 g beef marrow or knuckle bones with some meat attached1.6 L water
2. 2

   Return the cleaned bones to the pot with the measured water, onion, garlic, celery, bay leaf, salt, and black pepper. Bring just to a boil, then immediately lower to a gentle simmer. Skim any foam in the first 10 minutes; a slow simmer, not a rolling boil, gives a clearer broth and keeps the meat tender.

   900 g beef marrow or knuckle bones with some meat attached1.6 L water120 g white onion, halved4 cloves (16 g) garlic cloves, crushed120 g celery stalks, cut into large pieces1 bay leaf10 g sea salt2 g black pepper
3. 3

   Simmer for 30 minutes, partially covered. Meanwhile, prepare the vegetables: cut the carrot, chayote, zucchini, cabbage, chili, and cilantro. Keeping the vegetable pieces large helps them stay intact in the broth.

   80 g carrot, cut into thick rounds250 g chayote, peeled and cut into chunks180 g zucchini, cut into thick half-moons180 g green cabbage, cut into wedges1 small (12 g) serrano chili, thinly sliced15 g fresh cilantro, chopped
4. 4

   Add the carrot and chayote to the simmering broth and cook for 10 minutes. Then add the zucchini and cabbage and continue simmering for 8 to 10 minutes more, until the vegetables are tender but not falling apart and the meat on the bones is fully cooked and easy to pull from the bone.

   80 g carrot, cut into thick rounds250 g chayote, peeled and cut into chunks180 g zucchini, cut into thick half-moons180 g green cabbage, cut into wedges
5. 5

   Taste the broth and adjust with a little more salt if needed. Remove the bones; pull off any edible meat and return it to the pot, discarding excess fat if you prefer a lighter soup. Let the soup rest off the heat for 5 minutes so the broth settles and flavors meld.

   900 g beef marrow or knuckle bones with some meat attached
6. 6

   Ladle the hot cocido into bowls with broth, vegetables, and beef. Finish with sliced serrano, chopped cilantro, and lime wedges for squeezing at the table. Serve immediately.

   1 small (12 g) serrano chili, thinly sliced15 g fresh cilantro, chopped1 lime (60 g) lime, cut into wedges

Origin & History

Cocido de Res is a homestyle Mexican beef soup descended from Spanish boiled-meat stews that evolved with local ingredients and regional preferences. Across Mexico it commonly features beef, broth, and a variety of vegetables, with garnishes like lime, cilantro, and chile added at the table. This version keeps the spirit of the dish while adapting it for a keto menu.