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Caldo de Res is a classic Mexican beef soup featuring slow-simmered short ribs or shank meat and hearty vegetables like corn, carrots, chayote, potatoes, and cabbage. It’s rustic, nourishing, and made with love — often served with warm tortillas, lime wedges, and rice on the side.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 20 mins |
| Cook Time | 2–2½ hours |
| Total Time | 2½–3 hours |
🔧 Equipment
- Large stockpot or Dutch oven (at least 6 qt)
- Cutting board & knife
- Ladle
- Skimmer or spoon (to remove foam)
🛒 Ingredients (Serves 6–8)
🥩 For the Soup:
- 2½ lbs beef shank, bone-in (or short ribs/beef neck bones)
- 10 cups water
- 2 tsp salt (or to taste)
- ½ onion
- 2 garlic cloves
🥕 Vegetables:
- 3 large carrots, peeled & cut into chunks
- 2 ears corn, cut into halves or thirds
- 2 medium potatoes, peeled & quartered
- 1 chayote squash, quartered (optional but traditional)
- 1 zucchini, sliced thick
- ½ head green cabbage, cut into wedges
- 1–2 tomatoes, quartered
🌿 Garnishes & Sides:
- Fresh cilantro, chopped
- Lime wedges
- Warm corn tortillas
- Cooked white rice
- Jalapeños or salsa (optional)
👨🍳 Instructions
1. Simmer the Meat:
- Place beef, water, salt, onion, and garlic in a large pot. Bring to a boil.
- Skim off foam that rises to the top.
- Reduce to a low simmer, cover loosely, and cook for 1½ to 2 hours, until beef is tender.
2. Add the Vegetables:
- Add carrots, corn, potatoes, chayote, and tomato.
- Simmer for 20–25 minutes, until slightly tender.
3. Finish with Soft Veggies:
- Add zucchini and cabbage last (they cook quickly).
- Simmer for another 10–15 minutes, until all vegetables are tender but not mushy.
- Taste and adjust seasoning (salt/pepper) as needed.
4. Serve:
- Ladle beef and vegetables into bowls with plenty of broth.
- Garnish with cilantro and squeeze of lime.
- Serve with warm tortillas and optional rice on the side or in the bowl.
📊 Nutrition Facts (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400–500 |
| Protein | ~35g |
| Carbs | ~30g |
| Fat | ~20g |
| Fiber | ~5g |
| Sodium | ~700mg |
💡 Tips & Variations
🔥 Tips:
- Bone-in meat = flavor. Use shank with marrow bones for the richest broth.
- Low and slow: The longer it simmers, the more flavorful the broth.
- Skim the foam early to keep broth clear and clean-tasting.
🌟 Variations:
- Spicy kick: Add jalapeños or serrano peppers during simmer.
- Tomatoier broth: Blend 1–2 tomatoes and add with garlic/onion for richer color and flavor.
- Oaxacan twist: Add epazote or hierba santa leaves for a regional herbal note.
🍽️ Serving Suggestions
- Side of Mexican rice: Mix into the broth or serve separately.
- Corn tortillas or bolillo bread to dip into the broth.
- Salsa casera or chile de árbol for heat on the side.
