Hearty, warming, and full of tradition, Caldo de Res is a classic Mexican beef soup passed down through generations. Bursting with tender beef shanks, chunky vegetables, and flavorful broth, this comforting dish is perfect for family dinners or when you need a cozy bowl of goodness.
Ingredients:
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2½ lbs beef shank (with bone)
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10 cups water
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1 tsp salt (or to taste)
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1 tsp black pepper
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2 cloves garlic (crushed)
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½ onion (white or yellow)
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2 corn cobs (cut into 2-3 inch pieces)
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2 carrots (peeled and sliced thick)
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2 zucchinis (sliced thick)
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3 medium potatoes (peeled and quartered)
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1 small cabbage (cut into wedges)
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2 roma tomatoes (quartered)
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
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Optional: cooked white rice or warm corn tortillas
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Instructions:
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Simmer the Beef:
In a large stockpot, combine beef shanks, water, garlic, onion, salt, and pepper. Bring to a boil over medium-high heat. Skim off any foam that rises. -
Cook the Broth:
Lower heat and simmer for 1½ to 2 hours, covered, until beef is very tender. Remove onion and garlic from the pot and discard. -
Add Dense Veggies:
Add corn, carrots, and potatoes. Simmer for 15-20 minutes until slightly tender. -
Add Remaining Veggies:
Stir in cabbage, zucchini, and tomatoes. Simmer another 10-15 minutes until all vegetables are soft but not mushy. -
Taste and Adjust:
Add salt or pepper as needed. Let the flavors come together for another 5 minutes. -
Serve:
Ladle soup into large bowls, making sure each has a bit of beef, broth, and vegetables. Top with chopped cilantro and serve with lime wedges. -
Optional Sides:
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Steamed white rice (served inside the bowl or on the side)
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Warm corn tortillas
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Fresh jalapeños or hot sauce
- Enjoy this Old-Fashioned Caldo de Res — a soul-satisfying meal that’s as nutritious as it is nostalgic. Perfect for chilly days or when you need a comforting taste of home.
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