Cocido de Res
This keto-friendly Cocido de Res is a clear, deeply savory beef broth filled with tender vegetables and bits of beef pulled from the bone. Bright cilantro, fresh lime, and serrano chile add the classic Mexican finish, making the soup both comforting and lively.
Ingredients
Caldo y carne
- 900 gbeef marrow or knuckle bones with some meat attached
- 1.6 Lwater
- 120 gwhite onion, halved
- 4 cloves (16 g)garlic cloves, crushed
- 120 gcelery stalks, cut into large pieces
- 1bay leaf
- 10 gsea salt
- 2 gblack pepper
Verduras keto
- 80 gcarrot, cut into thick rounds
- 250 gchayote, peeled and cut into chunks
- 180 gzucchini, cut into thick half-moons
- 180 ggreen cabbage, cut into wedges
Chile y acabado
- 1 small (12 g)serrano chili, thinly sliced
- 15 gfresh cilantro, chopped
- 1 lime (60 g)lime, cut into wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a stronger beef flavor within the 60-minute limit, ask the butcher for bones with attached shank meat; they cook faster and make the soup more satisfying.
- •Traditional cocido often includes potato or corn, but this keto version swaps them for chayote and extra low-carb vegetables.
- •If you want a richer broth, chill the soup after cooking and reheat; the flavor deepens noticeably by the next day.
- •Serve with sliced avocado if desired, though it is not included in the nutrition estimate.
Background
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.
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