Old Fashioned Caldo de Res

Here’s a classic, old-fashioned Caldo de Res—hearty, nourishing, and full of traditional Mexican flavor 🥣🥕🌽

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Old-Fashioned Caldo de Res (Mexican Beef Soup)

Ingredients (serves 6–8)

For the broth:

• 2½–3 lbs (1.1–1.4 kg) beef shank or short ribs, bone-in

• 10 cups water

• 1 tbsp salt (to taste)

• 1 small onion, halved

• 3 cloves garlic, smashed

Vegetables:

• 3 carrots, cut into large chunks

• 3 potatoes, quartered

• 2 chayote squash, peeled & chunked (or zucchini)

• 2 ears corn, cut into thirds

• 1 small cabbage, cut into wedges

Seasoning & garnish:

• 1 tsp black pepper

• 1 tsp dried oregano (Mexican oregano if possible)

• Chopped fresh cilantro

• Lime wedges

To serve (traditional):

• Warm corn tortillas

• Chopped onion

• Salsa or crushed chile (optional)

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Instructions

1. Make the broth:

   • In a large stockpot, add beef, water, salt, onion, and garlic.

   • Bring to a boil, skimming off foam.

   • Reduce heat, cover, and simmer 1½–2 hours until beef is tender.

2. Season:

   • Add black pepper and oregano. Taste and adjust salt.

3. Add vegetables (in stages):

   • Add corn and carrots first; simmer 10 minutes.

   • Add potatoes and chayote; simmer another 10 minutes.

   • Add cabbage last and cook 5–7 minutes until just tender.

4. Finish:

   • Remove onion and garlic if desired.

   • Stir in chopped cilantro just before serving.

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How to Serve (Old-Style)

• Serve beef and vegetables in a bowl with plenty of broth

• Squeeze fresh lime over the soup

• Eat with warm tortillas and salsa on the side

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Tips from Tradition

• Bone-in beef is key for a rich, healing broth

• Keep veggies in large pieces so they don’t overcook

• Even better the next day as flavors deepen

If you’d like, I can also share a slow-cooker version, pressure-cooker version, or a Caldo de Res rojo (with tomato-chile broth).