Old Fashioned Caldo de Res

Old-Fashioned Caldo de Res (Mexican Beef Soup)

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 2.5 to 3 hours

Total Time: 3 hours 20 minutes

Ingredients

For the Broth:

• 2.5 to 3 pounds bone-in beef shank (with marrow)

• 12 cups water (or enough to cover the meat)

• 1 medium white onion, halved

• 4 cloves garlic, peeled

• 1 bay leaf

• 1 tablespoon salt (or to taste)

• 1 teaspoon whole black peppercorns

Vegetables (added in stages):

• 2 medium carrots, peeled and cut into thick rounds

• 2 ears of corn, cut into halves or thirds

• 2 medium potatoes, peeled and quartered

• 2 medium zucchinis, sliced into thick rounds

• 1/2 head of green cabbage, cut into wedges

• 1/4 cup chopped fresh cilantro (optional)

For Serving:

• Cooked white rice or warm corn tortillas

• Fresh lime wedges

• Chopped cilantro and diced onion (optional garnish)

• Jalapeños or hot sauce (optional)

Instructions

1. Prepare the Broth:

1. In a large stockpot, place the beef shank and add water to cover.

2. Add the onion, garlic, bay leaf, salt, and peppercorns.

3. Bring to a boil, then reduce to a low simmer.

4. Skim off any foam that rises to the top during the first 15–20 minutes of simmering.

2. Simmer the Meat:

Simmer gently, partially covered, for 1.5 to 2 hours, or until the meat is tender and nearly falling off the bone. Add more water as needed to keep meat submerged.

3. Add the Vegetables in Stages:

1. Add carrots and corn. Simmer for 15 minutes.

2. Add potatoes. Simmer for another 15–20 minutes or until potatoes begin to soften.

3. Add zucchini and cabbage wedges. Simmer for another 10–15 minutes until all vegetables are tender.

4. Final Seasoning:

• Taste and adjust salt as needed.

• If desired, stir in chopped cilantro just before serving for added freshness.

To Serve:

1. Ladle broth, beef, and vegetables into large bowls.

2. Serve with warm tortillas or a scoop of rice.

3. Offer lime wedges, diced onion, fresh cilantro, and hot sauce at the table.

Tips:

• Use bone-in beef shank for a rich, flavorful broth.

• Caldo de res is traditionally served with large chunks of vegetables — leave them rustic.

• For a clearer broth, strain and discard the solids after simmering the beef, then add fresh vegetables and simmer again.

Storage:

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop.
Soup may be frozen for up to 2 months.

Let me know if you’d like a pressure cooker/Instant Pot version, or a low-sodium or low-fat adaptation of this traditional recipe.