Caldo de Res – jobt9

Caldo de Res Recipe (Mexican Beef Soup)

Caldo de Res is a traditional Mexican beef soup known for its rich broth, tender beef, and hearty vegetables. This comforting dish is commonly enjoyed as a family meal, especially during cooler weather or when you want something nourishing and filling. Simple ingredients slowly simmer together to create deep, satisfying flavor. Caldo de Res is usually served with warm tortillas, fresh lime, and chopped cilantro, making it a complete and wholesome meal.

Ingredients

2½ lbs (1.1 kg) beef shank or beef short ribs (with bone)
10 cups water
1 medium onion, halved
4 cloves garlic
2 teaspoons salt (adjust to taste)
½ teaspoon black pepper
3 ears of corn, cut into thirds
3 carrots, peeled and cut into large chunks
3 potatoes, peeled and cut into chunks
2 zucchinis, sliced into thick pieces
1 chayote squash, peeled and cubed (optional)
1 cabbage, cut into wedges
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Step 1: Cook the Beef

In a large stockpot, add the beef shank or short ribs and water. Bring to a boil over medium-high heat. As it boils, skim off any foam that rises to the surface. This helps keep the broth clear and clean-tasting.

Once skimmed, add the onion, garlic, salt, and black pepper. Reduce the heat to low, cover, and let the beef simmer gently for about 1½ to 2 hours, or until the meat is tender and easily pulls away from the bone.

Step 2: Add the Vegetables

Once the beef is tender, add the corn, carrots, potatoes, and chayote (if using) to the pot. Stir gently and bring the soup back to a light simmer. Cook for about 20 minutes, or until the vegetables begin to soften.

Step 3: Season the Broth

Add the chopped tomatoes, ground cumin, and dried oregano. Stir carefully so the vegetables stay intact. Let the soup continue simmering for another 10 minutes to allow the flavors to blend together.

Step 4: Add Final Vegetables

Add the zucchini and cabbage wedges to the pot. These vegetables cook faster, so they should be added last. Simmer for an additional 10–15 minutes, or until all vegetables are tender but not mushy.

Taste the broth and adjust seasoning with more salt or pepper if needed.

Step 5: Rest and Serve

Turn off the heat and let the Caldo de Res rest for about 5 minutes before serving. This allows the flavors to settle and deepen.

Tips and Variations

For extra flavor, add a bay leaf while simmering the beef (remove before serving).
You can substitute beef shank with oxtail or beef neck bones.
If you like spice, serve with sliced jalapeños or hot sauce on the side.
Leftovers taste even better the next day as the flavors continue to develop.

Serving Suggestions

Caldo de Res is traditionally served hot in large bowls, with plenty of broth, vegetables, and beef in each serving. Garnish with fresh chopped cilantro and a squeeze of lime juice. Serve with warm corn tortillas, rice, or crusty bread on the side.

This nourishing Mexican beef soup is both comforting and filling, making it perfect for family dinners or special gatherings. Caldo de Res is a timeless dish that brings warmth, tradition, and bold flavor to the table