Caldo de Res, or Mexican beef soup, is a healthy and comforting 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 fall and winter day. Similar to chicken soup, this is one of those dishes that makes you feel all warm and cozy as soon as you ladle some into your bowl.
If you’re feeling a little under the weather, a serving of this soup will help you get back to your regular self. And who doesn’t want that around cold and flu season?!
If you need a little more convincing about how good this soup is, here’s a little more information about it.
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. The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank.
How to make caldo de res
- In a large dutch oven or soup pot, add 10 cups 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.
- 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.
- Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
- Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
- While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
- Stir everything together and taste. Season with salt and pepper, if desired.
How to serve caldo de res
I like serving caldo de res in large bowls to make sure that I get a little bit of everything, including a corn on the cob. I then add in a few dashes of Tobasco hot sauce (which I’m not usually a fan of, but it totally works in this soup), some fresh cilantro and a big squeeze of lime juice. If you’re not a fan of hot sauce, you can omit that, but don’t leave out the cilantro and lime juice. It completely transforms the broth and makes it fresh, bright and comforting at the same time!
To make it easier to eat and store, you can remove the cooked corn from the soup, carefully cut off the kernels with a knife and place them back into the soup. If you ever order Caldo de Res at a Mexican restaurant, the corn will typically be served on the cob. But since we’re making this at home, I like removing the corn from the cob so I don’t make a mess when eating.
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Ingredients
- 12 cups water, divided
- 2 pounds bone-in beef shank
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon coarse kosher salt
- 2 potatoes, cut into eighths (Idaho, Russet or Yukon Gold)
- 4 medium ears of corn, shucked and halved
- 2 zucchini, cut into thick chunks
- 4 carrots, sliced into thick coins
- 1/2 head cabbage, cut into eighths
- 1 cup chopped cilantro, for serving
- 4 limes, halved, for serving
- optional: Tabasco hot sauce, for serving
Instructions
- In a large dutch oven or soup pot, add 10 cups 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.
- 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.
- Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
- Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
- While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
- Stir everything together and taste. Season with salt and pepper, if desired.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with cilantro, freshly squeezed lime juice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!
Isabel’s Tips:
Nutrition Information
I made this caldo for my family, this is the first time I’ve made it exactly like the recipe says and my husband thought it was the best tasting Caldo I’ve ever made.
My grandma made the best caldo. I make it, but it’s just not the same as hers. Tje ultimate comfort food with homemade tortillas.
Excellent!!! Brings back childhood memories. Thank you. 🥳
I just finished cooking it… amazing taste! Thank you. It’s a repeat!
Isabel, I hate to be the one to inform you, as I am not Mexican, but you have to start the beef shanks in hot oil. They need to be browned evenly on both sides. Then remove the meat and add the broth to the pan and release all the brown bits from the bottom of the pan. The flavor from this browning process is priceless!!!
One of the trademarks of caldo de res is the clear and clean tasting broth, which is why you do not sear before making the broth, just like in other delicious soups like pho! Of course you can cook however you like, that’s the beauty of cooking! but the recipe is correct.
I have made a few of the recipes, they are simple and very easy to make. My family has enjoyed them so much, I will make more of them and take the credit, even though I tell them that they are your hard work and your passion. Thank you so much for sharing them.
I made this caldo and it was the best caldo I’ve ever made! My husband really liked it, in fact we finished it all which we never do whenever I make any kind of caldo. I made it exactly how your recipe says and it was fabulous.
Just made this and absolutely right in putting a bit of Tabasco sauce!
Husband loved it!
Soooo good wonderful receipe!
I made this for my whole family and we loved it! Definitely going to make this again soon 🙂
Hands down… the perfect recipe for Caldo de Res ✌🏼
Thank you so much!
Well, well, well…yet again…am making this recipe.
For the 10th time since I found it last summer!
Ms. Isabel…this is the best Caldo recipe I have ever used. Authentic!
Yum!
Respect!
Could I make this with Chicken?
Hi Sarah, there’s actually a chicken version! Here’s the recipe for Caldo de Pollo.
After I found and tried this recipe…it will be the ONLY one I use! The flavors are awesome and goes real well with crumbled queso casero rolled up in hot flour tortillas. Only change I made is to add 3 or 4 jalapeños (cut into thirds…leave the seeds) for a great kick (if you like it spicy)!
I make this about once a week or so.
Thanks for the awesome recipe. Comer bien, con mucho gusto!
I’m so happy you loved it, Jeff!
Thank you for the recipe.. will try it tonight.
how about Sonora Gallina pinta?
Got in a hurry n cooked everything together still came out good but a bit greasy for my taste is there any way to solve this?
Hi Jane! In steps 1 and 2 where you cook the beef and seasonings first before the vegetables helps with that!
I was so glad to find this recipe! I love caldo de res and caldo de pollo, but I’m alarmed by the high amount of sodium in some of their recipes. This one looks both tasty and healthy, and I look forward to making it this winter!
Thanks, Ethel. I really hope you like it!