Caldo de Res is a traditional Mexican beef soup loaded with tender beef shank, fresh vegetables, and a flavorful broth. It’s the ultimate comfort food that has been passed down for generations, perfect for family dinners or cold days. This old-fashioned recipe brings out the authentic flavors just like abuelita used to make.
🕒 Prep Time, Cook Time & Servings
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6–8 bowls
🥘 Equipment Needed
- Large stock pot or Dutch oven
- Wooden spoon
- Ladle
- Sharp knife & cutting board
🥩 Ingredients
- 2 lbs beef shank (with bone-in for richer broth)
- 10 cups water
- 1 medium onion, quartered
- 3 garlic cloves, peeled
- 2 bay leaves
- 2 ears corn, cut into thirds
- 2 medium carrots, cut into chunks
- 2 medium zucchini, sliced thick
- 3 medium potatoes, quartered
- 1 small cabbage, cut into wedges
- 2 medium tomatoes, chopped
- ½ cup fresh cilantro, chopped
- Salt and black pepper to taste
- Lime wedges for serving
📝 Ingredient Notes
- Beef shank: The bone marrow adds depth and richness to the broth.
- Corn on the cob: Gives a natural sweetness.
- Cabbage: Adds texture and makes the soup hearty.
- Cilantro & lime: Essential for authentic Mexican flavor.
👩🍳 Instructions
Step 1: Make the Broth
- Place beef shank, onion, garlic, and bay leaves in a large pot with 10 cups of water.
- Bring to a boil, then reduce heat to simmer. Skim off any foam that rises to the top.
Step 2: Cook the Beef
- Simmer for 1.5 hours or until beef is tender. Season with salt and pepper.
Step 3: Add Vegetables
- Add corn, carrots, potatoes, and tomatoes. Simmer for 20 minutes.
- Add zucchini and cabbage. Cook for another 10–15 minutes until vegetables are tender but not mushy.
Step 4: Finish and Serve
- Stir in fresh cilantro before serving.
- Ladle into bowls and serve hot with lime wedges and warm tortillas.
🍽 Nutrition Facts (per serving, approx.)
- Calories: 280
- Protein: 25g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 4g
- Sodium: 400mg
💡 Tips & Variations
- Spicy twist: Add jalapeños or serrano peppers while simmering.
- Make it lighter: Use beef short ribs or brisket instead of shank.
- Extra flavor: Roast the tomatoes before adding them to the soup.
- Storage: Keeps well in the fridge for up to 3 days or freeze for 2 months.
