Caldo de Res, or Mexican beef soup, is a beloved traditional dish that brings comfort and nourishment to the table. Originating in rural Mexico, this rustic stew is cherished for its rich flavors, tender beef, and a vibrant medley of vegetables. It’s commonly served during family gatherings, cold weather, or festive celebrations—symbolizing warmth, community, and tradition.
What makes Caldo de Res special is its simplicity and depth: slow-cooked beef shank infused with the essence of bone marrow, paired with corn, carrots, cabbage, and other hearty vegetables. The result is a flavorful, nutrient-packed broth that soothes both body and soul.
Ingredients
For the Soup Base:
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2.5 lbs beef shank (with bone-in)
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12 cups water
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1 medium white onion, halved
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4 garlic cloves, smashed
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2 tsp salt (adjust to taste)
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1 tsp black pepper
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2 bay leaves
Vegetables:
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2 corn cobs, cut into thirds
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2 carrots, peeled and chopped
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2 zucchinis, sliced
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2 medium potatoes, cubed
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1 chayote squash (optional), chopped
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1/2 head of cabbage, cut into wedges
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1/4 cup fresh cilantro, chopped
Optional Garnishes:
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Lime wedges
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Chopped cilantro
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Diced onion
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Warm corn tortillas
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Sliced jalapeños
Substitutions:
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Beef shank: Can substitute with oxtail, short ribs, or chuck roast.
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Chayote: Swap with more zucchini or green beans.
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Low-sodium diet: Reduce salt and add fresh herbs or salt-free seasoning.
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Vegetarian version: Use hearty mushrooms, vegetable broth, and plant-based beef substitutes.
Step-by-Step Cooking Instructions
1. Prepare the Broth
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In a large stockpot, place the beef shank, onion, garlic, bay leaves, salt, and pepper.
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Pour in 12 cups of water and bring to a boil.
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Skim off any foam or impurities that rise to the top.
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Once boiling, reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender and starting to fall off the bone.
2. Add Hearty Vegetables
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Add corn, carrots, and potatoes to the broth.
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Simmer for another 20 minutes, or until vegetables start to soften.
3. Add Softer Vegetables
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Add zucchini, chayote, and cabbage wedges.
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Continue to simmer for an additional 15–20 minutes until all vegetables are tender.
4. Finish and Season
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Taste the broth and adjust salt and pepper as needed.
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Stir in fresh chopped cilantro right before serving.
Common Mistakes to Avoid:
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Boiling too rapidly: Causes the broth to become cloudy.
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Under-seasoning: Taste at every stage and adjust.
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Overcooking vegetables: Add them in stages to avoid mushy texture.
Pro Tips and Cooking Techniques
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Use a large stockpot to allow enough space for the bones and vegetables.
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Roast the bones beforehand for a deeper, richer flavor.
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Add a splash of lime juice at the end to brighten the broth.
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Simmer low and slow for the best bone marrow extraction and tender meat.
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Use a skimmer or spoon to remove fat or foam for a clearer broth.
Variations and Customizations
Vegetarian Version:
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Replace beef with mushrooms, tempeh, or lentils.
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Use vegetable broth as the base.
Low-Carb Version:
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Omit potatoes and corn.
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Add green beans, cauliflower, or spinach.
Spicy Fusion Twist:
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Add chipotle peppers in adobo sauce for smoky heat.
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Mix in a touch of cumin or smoked paprika.
Regional Additions:
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Some regions add tomatoes, epazote, or jalapeños directly into the broth.
Serving Suggestions
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Serve piping hot in large bowls.
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Garnish with fresh lime juice, chopped cilantro, and onion.
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Pair with warm corn tortillas or Mexican rice.
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Enjoy alongside agua fresca, horchata, or a cold cerveza.
Nutritional Information (Per Serving – Approximate)
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Calories: 320
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Protein: 28g
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Carbohydrates: 20g
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Fat: 15g
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Fiber: 4g
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Sodium: 550mg
Note: Values may vary based on exact ingredients and portion sizes.
Frequently Asked Questions (FAQs)
Can I make this in a slow cooker?
Yes! Cook the beef on low for 6–8 hours, then add vegetables for the last 1–2 hours.
How do I store leftovers?
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
How do I reheat it?
Gently simmer on the stove or microwave in a covered bowl until hot.
Can I use boneless beef?
You can, but bone-in beef adds much more flavor and richness to the broth.
Closing Thoughts
Caldo de Res is more than just a soup—it’s a comforting tradition passed through generations. Whether you’re craving something warm on a rainy day or preparing a wholesome family meal, this recipe will bring smiles and satisfaction to your table. Give it a try, and feel free to make it your own!
