🥣 Old-Fashioned Caldo de Res (Mexican Beef Soup)
Caldo de Res is a traditional Mexican beef and vegetable soup made with bone-in beef shanks, corn, cabbage, carrots, and potatoes. Slowly simmered until the broth is rich and the meat is fall-off-the-bone tender, this dish is comforting, nourishing, and perfect for feeding a crowd.
🧾 Ingredients (Serves 6–8)
🥩 For the Broth:
-
2½ to 3 lbs beef shank (bone-in), or a mix of short ribs and marrow bones
-
12 cups water
-
½ onion, peeled
-
3 cloves garlic
-
1–2 tsp salt, or to taste
🥕 For the Vegetables:
-
3 carrots, peeled and cut into thick sticks
-
2 corn cobs, cut into thirds
-
2 medium zucchini (calabacitas), cut into chunks
-
3 medium potatoes, peeled and cut into chunks
-
½ small cabbage, cut into wedges
-
2 celery stalks (optional), cut into chunks
-
2 Roma tomatoes, cut in halves or quarters
-
Handful of cilantro, tied with kitchen twine or left whole
🌿 Garnishes (Optional but Traditional):
-
Chopped fresh cilantro
-
Diced white onion
-
Sliced radishes
-
Fresh lime wedges
-
Warm corn tortillas or Mexican rice on the side
-
Jalapeños or serrano chiles (fresh or pickled), for heat
🔪 Instructions
1. Prepare the Beef Stock
-
Place beef shanks in a large stock pot with the 12 cups of water.
-
Add onion, garlic, and salt.
-
Bring to a boil, then skim off any foam that rises.
-
Lower heat and simmer, covered, for 1.5 to 2 hours, or until the beef is tender and broth is rich.
2. Add the Hard Vegetables
-
Add corn, carrots, potatoes, celery (if using), tomatoes, and cilantro bundle.
-
Simmer for 20–25 minutes, or until these vegetables are almost tender.
3. Add the Soft Vegetables
-
Add zucchini and cabbage last, as they cook quickly.
-
Simmer for another 10–15 minutes, or until all vegetables are tender but not mushy.
4. Taste and Adjust
-
Taste broth and adjust salt if needed.
-
Remove the cilantro bundle and beef bones if desired (you can shred the meat off and return it to the soup).
🍽️ How to Serve:
-
Ladle into large bowls with a generous piece of meat and a mix of vegetables.
-
Add fresh onion, cilantro, lime juice, and chiles to taste.
-
Serve with warm tortillas or rice.
✅ Tips:
-
For deeper flavor, you can roast the bones or beef shanks in the oven before simmering.
-
Add beef bouillon or tomato bouillon (Knorr) for a more vibrant, restaurant-style broth.
-
Store leftovers in the fridge up to 4 days; flavor improves the next day!
Would you like a slow cooker version, or tips on freezing for meal prep?
