Old Fashioned Caldo de Res

Here’s a traditional, comforting recipe for Old-Fashioned Caldo de Res (Mexican Beef and Vegetable Soup) — hearty, nourishing, and full of rich flavor. This classic dish is slow-simmered to tender perfection, just like abuela used to make.

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Old-Fashioned Caldo de Res (Mexican Beef Soup)

Serves: 6–8

Prep Time: 25 minutes

Cook Time: 2–3 hours (stovetop) or 6–8 hours (slow cooker)

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Ingredients

For the Broth:

• 2–3 lbs (1–1.5 kg) beef shank with bone-in (or short ribs, or a mix)

• 12 cups (3 L) water

• 1 tablespoon salt (adjust to taste)

• ½ tablespoon black peppercorns

• 1 medium onion, quartered

• 4 cloves garlic, peeled

• 2 bay leaves

Vegetables (add in stages):

• 2 large carrots, cut into chunks

• 2 ears corn, cut into 2–3 pieces each

• 2 medium potatoes, cut into large chunks

• 1 chayote squash, peeled and cubed (optional but traditional)

• 2 zucchini, cut into thick slices

• ½ small cabbage, cut into wedges

• 2 Roma tomatoes, chopped

• ½ cup fresh cilantro, chopped (plus extra for serving)

• 1–2 teaspoons tomato bouillon (optional, for richer flavor)

To Serve:

• Lime wedges

• Chopped onion and cilantro

• Warm corn tortillas or rice

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Instructions

1. Prepare the Beef

1. Rinse beef shanks under cold water.

2. In a large stockpot, add beef, water, salt, peppercorns, onion, garlic, and bay leaves.

3. Bring to a boil over medium-high heat.

4. Skim off any foam that rises to the top for a clear broth.

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2. Simmer the Broth

• Reduce heat to low, cover partially, and simmer for 1½ to 2 hours, until the beef is tender and the broth is rich and flavorful.

• (If using a slow cooker: cook on LOW for 6–8 hours or HIGH for 4–5 hours.)

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3. Add the Vegetables

1. Add carrots, corn, potatoes, chayote, and tomatoes.

2. Simmer for 20 minutes or until vegetables start to soften.

3. Then add zucchini and cabbage. Continue cooking for another 10–15 minutes, until all vegetables are tender but not mushy.

4. Stir in chopped cilantro and tomato bouillon (if using). Adjust salt to taste.

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4. Serve

Ladle broth, beef, and vegetables into deep bowls.
Serve with fresh cilantro, chopped onions, lime wedges, and warm corn tortillas.

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Tips

• For more flavor, brown the beef before boiling.

• Add a bit of chipotle or chili flakes if you like mild spice.

• This soup tastes even better the next day as the flavors deepen.

• You can shred the beef off the bone before serving for easier eating.

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Would you like me to include a slow cooker version with adjusted liquid and timing for a more hands-off method?