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Caldo de res is a hearty Mexican beef soup made with tender beef shanks, corn, and vegetables simmered in a warm and nourishing broth. Comforting, healthy, and full of authentic flavor.
A Note from Isabel
Whenever someone in my family was sick or just needed a little comfort, my mom would make a big pot of caldo, either caldo de pollo or this beefy, vegetable-packed version. The smell of it simmering away on the stove instantly made everything feel better.
What I love about caldo de res is that it’s so simple but somehow tastes like it took all day to make. The beef broth is deeply flavorful thanks to the bone-in beef shank, and the mix of vegetables – corn, carrots, potatoes, zucchini, and cabbage – makes it feel like a complete meal in a bowl. It’s hearty, nourishing, and the kind of comfort food that reminds me of home every time I make it.
What is Caldo de Res?
Caldo de Res is a Mexican beef soup made with a flavorful homemade 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. It’s packed with vitamins and nutrients, making it the perfect comfort meal that’s also rich in flavor.
Ingredients You’ll Need
- Bone-in beef shank: Caldo de Res traditionally uses bone-in beef shank, or chamberete, because the marrow and connective tissue give the broth incredible flavor and richness. You can also use beef chuck or ribs if you can’t find shank.
- Vegetables: Corn, zucchini, carrots, cabbage, and potatoes add texture, color, and nutrients.
- Garlic, bay leaves, tomato paste, cilantro: Simple but essential for a flavorful broth.
- Limes and hot sauce: For garnish. The lime adds some brightness and acidity, while the hot sauce adds a little spicy kick. I like using a few dashes of Tabasco, but you could also stir in a little salsa macha or chile de árbol salsa.
How to Make Caldo de Res
Make the broth. Add the beef shanks, garlic, bay leaves, salt, and water to a large pot. Bring to a boil, then reduce the heat and simmer for 1½ to 2 hours until the meat is tender. Skim off any foam as it cooks.
Add the vegetables. Stir in the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste. Simmer for 15–20 minutes until the vegetables are tender.
Prep the beef. Remove the shanks and let them cool slightly. Cut the meat off the bones, discard any tough pieces, and return the tender chunks to the pot.
Season and serve. Taste the broth and adjust the salt if needed. Ladle into bowls and top with fresh cilantro, lime juice, and a dash of hot sauce.
Recipe Tips
- Cut the vegetables evenly so everything cooks at the same rate.
- Use bone-in meat. The bones make a richer, more flavorful broth.
- Slow cooker instructions. Add water, beef shanks, garlic, bay leaves, and salt into the slow cooker and cook on low for 6-8 hours or high for 5-6 hours. Remove the impurities from the broth as well as the garlic and bay leaves, and transfer the beef shanks to a bowl. Add the vegetables and remaining ingredients, and cook for an additional 30-45 minutes until the vegetables are tender and soft. Chop the beef shank and add it back into the slow cooker. Stir and taste for seasoning before serving.
Variations
- Use whatever vegetables you have on hand. Green beans, peas, peppers, chayote, and anything you’ve got in the fridge will work.
- Use different cuts of beef. You can use bone-in beef chuck, ribs, or even oxtail.
- Add your favorite toppings. Feel free to add extra toppings like diced avocado, chopped onions, red pepper flakes, queso fresco are all great.
Frequently Asked Questions
Yes! Caldo de res is jam-packed with vitamins and nutrients from the homemade bone broth and all the vegetables. It’s perfect as a comforting meal any day of the week, but especially when you’re feeling under the weather.
Beef shank is traditional and gives the broth its signature flavor, but you can use beef chuck, ribs, or even oxtail if you can’t find it. Just make sure there’s some bone. That’s where the magic happens.
Try it with lime juice, chopped cilantro, diced onions, or a sprinkle of cotija. And don’t forget a side of warm corn tortillas, bolillo bread, and a drizzle of your favorite hot sauce or salsa.
Serving Suggestions
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.
Bolillo bread, corn tortillas, and flour tortillas pair well with this soup and make a great side to soak up some of the broth while eating.
It’s also common to serve this caldo with a scoop of Mexican rice or cilantro lime rice right in the bowl!
More Mexican Soups and Stews
Caldo de Res
Ingredients
- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
- 4 medium carrots, sliced into thick coins
- 3 medium ears of corn, shucked and halved
- 2 medium potatoes, cut into eighths (Idaho, Russet or Yukon Gold)
- 2 medium zucchini, cut into thick chunks
- ¼ head green cabbage, cut into chunks
- 1 handful cilantro, plus more for serving
- 2 tablespoons tomato paste
- 4 limes halved, for serving
- Hot sauce, for serving
Instructions
- In a large pot or Dutch oven, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce the heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is 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 bowl and set aside to cool slightly.
- Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.
- 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.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.
Notes
- For easier serving, remove the cooked corn from the soup, slice the kernels off the cob, and add them back into the soup.
- Use any vegetables you have on hand. Green beans, peas, peppers, and anything you’ve got in the fridge will work.
- Can’t find bone-in beef shank? You can use bone-in beef chuck, ribs, or oxtail. Make sure you use a cut of beef with bone because that’s what gives the broth a wonderful flavor.
- Storing and reheating: Let the soup cool to room temperature before storing. Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove over medium heat until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in December 2022 and has been updated with more helpful tips.
Can’t wait to make it. If I can’t find beef shanks what else can I use?
My 15 yr old granddaughter made this tonight. It was her first time making soup and it was sooooo delicious!!!!!!
We also made the Mexican rice to go with, OMG, was perfect!!!
Will definitely be making this again
This is the same way I make it, I learned from my mother. I did learn to cook the meat a little longer and add the bay leaves. Thanks for the 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.
I just made your Caldo de Res and give it 5 stars! This is the same caldo I ate in Boyle Heights in my college days in LA in the 1980’s when we used to try all the neighborhood ethnic foods on the weekend. I look forward to trying more of your recipes!
Hi Theresa, thank you so much!
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.