Caldo de Res, or Mexican beef soup, is a healthy and budget-friendly soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes.
It’s caldo de res season, friends!
There’s nothing more comforting than a big bowl of this brothy veggie-filled soup on a chilly day. Filled with hearty vegetables and made with bone-in beef shank, this soup is filled with vitamins and nutrients, along with lots of great flavor!
What is Caldo de Res?
Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. This soup uses bone-in beef shank, giving the broth a great layer of flavor from the marrow and tender beef.
Ingredients You’ll Need
- Bone-in beef shank: Caldo de Res traditionally uses bone-in beef shank, or chamberete, because of it’s use of meat, bone, cartilage, and connective tissue, all of which add great vitamins and nutrients to the bone broth. If you can’t find beef shank, you can use beef chuck or even ribs since they both have good ratios of fat.
- Vegetables: Caldo de Res usually features lots of healthy and hearty vegetables like ears of corn, zucchini, carrots, cabbage and potatoes.
- Garlic, bay leaves, tomato paste, cilantro: These staple ingredients add great flavor to the soup broth.
- Limes and hot sauce: Garnish your Caldo de Res with lime to add some bright citrus flavor, and don’t forget the hot sauce for a spicy kick. I like using a few dashes of Tabasco, but you can use whichever brand you prefer.
How to make caldo de res
Step 1: In a large Dutch oven or soup pot, add water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
Step 2: Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
Step 3: Add the potatoes, corn, zucchini, carrots, cabbage, cilantro, and tomato paste to the broth. Stir together until the tomato paste has completely dissolved.
Step 4: Bring soup to a boil, reduce heat to a low, cover, and cook for 15-20 minutes until all the vegetables are tender and cooked through.
Step 5: While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.
Stir everything together and taste. Season with more salt if necessary before serving.
How to serve caldo de res
I recommend serving the caldo in large bowls, making sure that each bowl gets a little bit of everything!
Garnish each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce.
It’s also common to serve Caldo de Res with a scoop of Mexican rice right in the bowl!
Tips and Substitutions
- Try to cut the vegetables in about the same size so that they cook evenly.
- Feel free to use any vegetables you have on hand! Green beans, peas, peppers, and anything you’ve got in the fridge will work.
- If you can’t find bone-in beef shank, you can use bone-in beef chuck or ribs since they both have good ratios of fat. Make sure you use a cut of beef with bone because that’s what give the broth a wonderful flavor!
Storing, Freezing, and Reheating
To store, transfer soup to an airtight container and refrigerate for up to 5 days.
To reheat, simply place the soup in a pot and heat it on the stovetop until warmed through. Alternatively, you reheat a bowl of soup at a time in 1-minute intervals. It should be heated through after 3 minutes or so.
To freeze, place the soup in an airtight container or a sealed freezer-safe bag. It can stay frozen for 3 months. Let it thaw completely in the fridge before reheating.