Description
Caldo de Res is a traditional Mexican beef soup, rich with tender beef shank, fresh vegetables, and a flavorful homemade beef stock. This hearty and comforting soup features potatoes, carrots, zucchini, corn, tomatoes, and cabbage simmered to perfection in a seasoned broth, making it a perfect meal for any occasion.
Ingredients
Scale
Beef Stock Ingredients
- 3 pounds beef shank (or use short rib or beef chuck)
- 8–10 cups water
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 10 cloves garlic, roughly chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
Soup Ingredients
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeno peppers, sliced (optional)
- 2 ears of corn, quartered
- 3 medium tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
Optional Garnishes & Seasonings
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
- Make the Homemade Beef Stock: In a very large pot, combine the beef shank, water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 1.5 to 2 hours. Skim off any foam or fat that rises to the surface during cooking until the beef becomes fall-apart tender.
- Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat off the bones and discard the bones. Set the shredded beef aside.
- Strain the Stock: Strain the beef stock to remove solids, returning the clear broth back into the large pot. Discard the solids.
- Simmer Potatoes and Carrots: Heat the beef stock to a simmer. If the broth has reduced too much, add a little water. Add the potato and carrot pieces, then simmer for 20 minutes or until the vegetables begin to soften.
- Add Additional Vegetables: Add zucchini, sliced jalapenos (if using), quartered corn, tomatoes, chopped cabbage, and tomato sauce to the pot. Continue simmering for another 10 minutes or until all vegetables reach desired tenderness.
- Incorporate Shredded Beef and Lime Juice: Return the shredded beef to the pot and stir in the juice from one lime. Heat through and taste the broth; adjust salt as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges according to preference. Enjoy your delicious and hearty Caldo de Res.
Notes
- You can substitute beef shank with short ribs or beef chuck depending on preference.
- The chile de arbol peppers add a mild heat—feel free to omit or substitute with other dried chiles based on spice tolerance.
- Optional vegetables like green beans or chayote can also be added for variation.
- Skimming the fat and foam during simmering helps achieve a clearer broth and cleaner flavor.
- The lime juice brightens the broth and balances the richness of the beef.
- Serve with warm corn tortillas or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 320
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Caldo de Res, Mexican beef soup, beef shank soup, traditional Mexican recipe, homemade beef broth
