Old Fashioned Caldo de Res

Here’s a classic Old-Fashioned Caldo de Res (Mexican Beef Soup) recipe—a hearty, comforting soup loaded with tender beef, vegetables, and rich broth 🍲🥩🥕

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Old-Fashioned Caldo de Res

Ingredients (Serves 6–8)

• 2–3 lbs (900–1,400 g) beef shank, short ribs, or stew meat (with bone for flavor)

• 12 cups (3 liters) water

• 1 large onion, quartered

• 3 cloves garlic, peeled

• 2 tsp salt (adjust to taste)

• 1 tsp black peppercorns

• 3 corn cobs, cut into halves or thirds

• 2 carrots, peeled and cut into large chunks

• 2 potatoes, peeled and cut into chunks

• 2 zucchini, cut into chunks

• 1 small cabbage, cut into wedges

• 1 bunch fresh cilantro, optional for garnish

• Lime wedges, optional

• Cooked rice, optional (for serving)

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Instructions

1. Prepare the broth

   • In a large pot, place beef, water, onion, garlic, salt, and peppercorns.

   • Bring to a boil, then reduce heat to a simmer. Skim off any foam.

   • Cover and simmer 1.5–2 hours until beef is tender.

2. Add hearty vegetables

   • Add corn and carrots first, simmer 15–20 minutes.

   • Add potatoes and cook another 10–15 minutes.

3. Finish with tender vegetables

   • Add zucchini and cabbage, simmer 5–10 minutes until just tender.

4. Adjust seasoning

   • Taste the broth and adjust salt as needed.

5. Serve

   • Serve hot, with lime wedges and chopped cilantro if desired.

   • Optional: serve with cooked rice on the side or directly in the soup.

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Tips

• Bones for flavor: Using beef shank or short ribs with bones gives a richer broth.

• Make ahead: The soup tastes even better the next day after flavors meld.

• Variation: Add chayote or green beans for extra veggies.

• Presentation: Serve in deep bowls with a piece of meat and colorful vegetables.

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If you want, I can also give a quick-pressure-cooker version of Caldo de Res that’s ready in under 1 hour but still has rich, tender beef and flavorful broth. That’s great if you’re short on time. Do you want me to do that?