Name: Caldo de Res Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 2 1/2 pounds beef shank (bone-in); 12 cups water; 2 teaspoons salt (plus more to taste); 1/2 teaspoon black pepper; 2 cloves garlic (peeled and smashed); 1/2 onion (cut in half); 2 ears corn (cut into chunks); 3 carrots (peeled and chopped); 2 zucchinis (sliced); 2 potatoes (peeled and cubed); 1/2 head green cabbage (cut into large wedges); 1/4 cup chopped cilantro; 2 tablespoons tomato sauce or 1 tomato (blended); 1 lime (cut into wedges for serving)

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If you’ve ever yearned for a warm, comforting meal that brings family together with each savory spoonful, Caldo de Res will steal your heart (and your taste buds!). This classic Mexican beef and vegetable soup’s magic is in its simplicity: meltingly tender beef shank infuses a shimmering broth, while chunky vegetables provide hearty texture, color, and flavor. Whether it’s a chilly evening or a festive weekend, Caldo de Res is a soul-soothing, all-in-one dish that never fails to delight everyone at the table—and it’s one you’ll crave time and again.

Ingredients You’ll Need

Every ingredient in Caldo de Res plays its part to create a symphony of flavors and textures. The magic is in how humble vegetables and beef are transformed into something extraordinary—so don’t skip or skimp! Here’s what you’ll need and why they matter:

Beef shank (bone-in), 2 1/2 pounds: The foundation of flavor! Bone-in cuts give the broth body and that signature richness.
Water, 12 cups: The canvas for your soup. Starting with fresh, cold water ensures a clear, clean-tasting broth.
Salt, 2 teaspoons (plus more to taste): Start light—you can always adjust later to bring out every ingredient’s best.
Black pepper, 1/2 teaspoon: Adds subtle warmth and depth, balancing the beef and veggies perfectly.
Garlic, 2 cloves (peeled and smashed): No true Caldo de Res is complete without that gentle garlic aroma.
Onion, 1/2 (cut in half): Provides a mellow sweetness that subtly enhances the broth.
Corn, 2 ears (cut into chunks): Sweet, juicy kernels add vibrant pops of flavor and color.
Carrots, 3 (peeled and chopped): Essential for earthy sweetness and classic character.
Zucchinis, 2 (sliced): These soften into luscious bites and soak up the savory broth.
Potatoes, 2 (peeled and cubed): They make the soup extra hearty and satisfying.
Green cabbage, 1/2 head (cut into large wedges): Adds gentle crunch and soaks up that delicious flavor.
Cilantro, 1/4 cup chopped: Sprinkled on just before serving for a fresh herbal finish.
Tomato sauce, 2 tablespoons (or 1 tomato, blended): Lends natural acidity and a delicate red hue—choose your favorite.
Lime, 1 (cut into wedges): A bright squeeze wakes up every bowl sensationally at the table!

How to Make Caldo de Res

Step 1: Build a Flavorful Broth

Begin by placing your beef shank, water, salt, black pepper, smashed garlic cloves, and onion halves in a large stockpot. Bring the pot to a gentle boil over medium-high heat, watching as savory aromas start to drift through your kitchen. Once boiling, lower the heat to a bare simmer and let everything mingle uncovered for about 1 hour. Skim off any foam that rises to the top—this will ensure a clean and clear broth that’s pure comfort in every sip.

Step 2: Add the Tomato and Simmer Some More

After your first hour of simmering, stir in tomato sauce or your blended fresh tomato. This step gives your Caldo de Res that signature golden hue and a subtle tang. Continue simmering gently for another 30 minutes, letting the broth gain even more depth as the tomatoes flavor the soup base. At this point, your broth is on its way to something truly special!

Step 3: Pile in the Hearty Veggies

Next, add the corn chunks, chopped carrots, and cubes of potato to the pot. Give everything a gently stir, ensuring the vegetables are submerged so they can start absorbing all those beefy flavors. Cook for 15 minutes, letting the vegetables soften and bring their natural sweetness to the party.

Step 4: Finish with Tender Greens

Now it’s time for the zucchini rounds and those big, generous wedges of cabbage. Add these last so they retain their vibrant color and just a touch of crunch. Simmer for a final 15 to 20 minutes—by now, your beef should be fall-apart tender and every veggie perfectly cooked. Taste your soup and add more salt if needed. If you like, you can fish out the garlic and onion pieces before serving, or let them add a rustic, homey touch.

How to Serve Caldo de Res

Garnishes

The finishing touches make all the difference! Scatter plenty of fresh chopped cilantro over each bowl, and offer lime wedges on the side for that citrusy spark. The combination brings your Caldo de Res to life, both in flavor and color. If you’re feeling festive, a few thin radish slices or diced onions make it extra special.

Side Dishes

Nothing beats a basket of warm corn tortillas alongside Caldo de Res—tuck in spoonfuls of beef and veggies, and dip them into the broth for a true taste of Mexico. A simple side of steamed white rice is also classic, soaking up all the flavors and adding gentle comfort that rounds out the meal.

Creative Ways to Present

For a family-style feast, serve Caldo de Res tableside in your biggest pot, so everyone can help themselves. For a fun twist, ladle soup into individual clay bowls with the garnishes and limes on the side, letting guests build their own perfect bowl. You might even set up a “soup bar” with add-ons like avocado, diced chile, or extra herbs for a flavorful interactive dinner!

Make Ahead and Storage

Storing Leftovers

Any leftover Caldo de Res should be cooled to room temperature, then transferred to airtight containers. Store in the refrigerator, where it will keep beautifully for up to 4 days. The flavors deepen as it rests, so don’t be surprised if the reheated soup tastes even better than it did on day one!

Freezing

This soup freezes like a dream. Portion cooled Caldo de Res into freezer-safe containers or heavy zip-top bags (just remember to leave a little space for expansion). It’ll keep well for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Gently reheat Caldo de Res over medium heat in a pot, stirring occasionally so the beef and vegetables warm evenly. If the broth has thickened in the fridge, just add a splash of water to loosen it back up. Finish with fresh cilantro and a squeeze of lime to revive all those gorgeous, fresh flavors.

FAQs

What cuts of beef can I substitute in Caldo de Res?

If you can’t find beef shank, oxtail or short ribs make excellent alternatives. Look for bone-in cuts for the richest, most satisfying broth, and try to keep some cartilage or marrow for that luscious mouthfeel.

Can I make Caldo de Res in an Instant Pot or slow cooker?

Absolutely! For an Instant Pot, use the “soup” function and cook the beef, aromatics, and tomato on high pressure for 45–50 minutes. Add the vegetables and cook another 10–12 minutes. For a slow cooker, simmer everything together (adding the more delicate veggies in the last 2 hours) for 6–8 hours on low.

What other vegetables can I add?

Traditional Caldo de Res welcomes add-ins like chayote, green beans, or even chunks of squash. Just remember to add firmer veggies earlier and soft ones towards the end, so every ingredient is perfectly tender when served.

How can I make Caldo de Res more flavorful?

A long, gentle simmer is key to unlocking maximum flavor—feel free to add extra beef bones for a richer broth, or even let the soup bubble away for an extra hour. Also, seasoning along the way (rather than all at once) lets you fine-tune to your taste.

Is Caldo de Res gluten-free and allergy-friendly?

Yes! Caldo de Res is completely gluten-free as written, provided your tomato sauce is gluten-free. It’s also nut-free and dairy-free, making it a wonderful option for family gatherings with diverse dietary needs.

Final Thoughts

Every bowl of Caldo de Res is a celebration of simple, wholesome ingredients coming together in perfect harmony. Whether you’re sharing it with friends, feeding a hungry family, or savoring leftovers the next day, one spoonful is all it takes to understand why this dish is loved across generations. Gather your ingredients and give it a try—it promises to become a cherished favorite in your kitchen, too.

Caldo de Res Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Caldo de Res is a traditional Mexican beef soup packed with hearty vegetables and tender beef shank in a flavorful broth. This comforting soup is perfect for a cozy family meal or to warm up on a chilly day. Serve with lime wedges and warm tortillas for an authentic touch.

Ingredients

Scale

Beef Broth:

2 1/2 pounds beef shank (bone-in)
12 cups water
2 teaspoons salt (plus more to taste)
1/2 teaspoon black pepper
2 cloves garlic (peeled and smashed)
1/2 onion (cut in half)

Veggies:

2 ears corn (cut into chunks)
3 carrots (peeled and chopped)
2 zucchinis (sliced)
2 potatoes (peeled and cubed)
1/2 head green cabbage (cut into large wedges)

Additional Ingredients:

1/4 cup chopped cilantro
2 tablespoons tomato sauce or 1 tomato (blended)
1 lime (cut into wedges for serving)

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Instructions

Prepare Broth: In a large stockpot, combine beef shank, water, salt, pepper, garlic, and onion. Boil and simmer for 1 hour, skimming foam.
Add Flavor: Stir in tomato sauce and simmer for 30 minutes.
Cook Vegetables: Add corn, carrots, and potatoes; cook for 15 minutes. Then add cabbage and zucchini, cooking an additional 15–20 minutes until tender.
Adjust Seasoning: Taste and adjust salt as needed. Remove garlic and onion before serving if desired.
Serve: Garnish with cilantro, lime wedges, and accompany with tortillas or rice.