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caldo de res recipe

Caldo de Res Recipe

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This authentic caldo de res recipe combines tender beef shank, rich homemade broth, and hearty vegetables into a comforting Mexican beef soup that's perfect for family dinners and cold days.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pounds beef shank with marrow bones (For the Broth)
  • 12 cups water
  • 1 large white onion, quartered
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 medium carrots, cut into large chunks (Vegetables)
  • 3 medium potatoes, peeled and cut into chunks
  • 2 ears corn, cut into 3-inch sections
  • 1 medium zucchini, sliced thick
  • 1/2 medium green cabbage, cut into wedges
  • 1 medium chayote, peeled and chopped (optional)
  • 1/2 cup fresh cilantro, chopped (Garnishes)
  • 1/2 cup white onion, finely diced
  • 2 limes, cut into wedges
  • 1/2 cup salsa
  • 12 warm corn tortillas

Equipment

Method
 

  1. Place the beef shank, onion, garlic, bay leaves, salt, and black pepper into a large stockpot.
    Pour in the water and bring everything to a gentle boil over medium-high heat.
    As foam rises to the surface, skim it off using a spoon or skimmer.
    Reduce heat to low and simmer uncovered for 1½ hours.
  2. Continue simmering until the beef becomes fork-tender and begins pulling apart easily.
    The marrow bones will naturally enrich the broth as it cooks.
  3. Add the carrots, potatoes, corn sections, and chayote.
    Simmer for 20 to 25 minutes until the vegetables begin to soften.
  4. Add the zucchini and cabbage.
    Continue cooking for 10 to 15 minutes or until all vegetables are tender but not mushy.
  5. Remove the bay leaves.
    Taste the broth and adjust salt if needed.
    Ladle the caldo de res into bowls, making sure each serving contains beef, vegetables, and broth.
    Top with cilantro and diced onion.
    Serve with lime wedges, salsa, and warm corn tortillas.

Nutrition

Calories: 420kcalCarbohydrates: 22gProtein: 34gFat: 22gSaturated Fat: 8gSodium: 820mgFiber: 4gSugar: 5g

Notes

  • Beef shank is the best cut for authentic caldo de res because it creates a rich broth.
  • Chuck roast can be substituted if beef shank is unavailable.
  • Avoid boiling aggressively to keep the broth clear.
  • Add zucchini and cabbage near the end to prevent overcooking.
  • Leftovers often taste even better the next day.

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