Caldo de Res Recipe
Caldo de Res is the kind of comforting, vibrant beef and vegetable soup that warms you from the inside out, filling your home with irresistible aromas and bringing everyone to the table with anticipation. This classic Mexican dish is all about hearty chunks of beef simmered until meltingly tender, surrounded by colorful, wholesome vegetables in a savory broth that’s both nourishing and deeply flavorful. Whether enjoyed on a chilly evening or as a centerpiece for a family gathering, Caldo de Res is a celebration of simple ingredients coming together to create something truly special.
Ingredients You’ll Need
The beauty of Caldo de Res lies in its straightforward, fresh ingredients—each one playing a unique role in building layers of flavor, heartiness, and color. Don’t be tempted to skip or swap too much; every element brings something wonderful to the bowl.
- Beef shank or bone-in beef short ribs (2 pounds): These cuts provide rich flavor and body to the broth, plus plenty of tender meat to enjoy.
- Water (10 cups): The base of your soup, allowing all the flavors to mingle and develop.
- Salt (1 tablespoon): Essential for seasoning the broth and drawing out the natural flavors of the beef and veggies.
- Black pepper (1/2 teaspoon): Adds a gentle warmth and depth to the soup.
- Garlic cloves, peeled and smashed (2): Infuses the broth with subtle aromatics.
- Onion, peeled (1/2): Gives the stock a mellow sweetness and complexity.
- Carrots, peeled and cut into chunks (2): Bring sweetness and a pop of orange color.
- Corn, cut into thirds (2 ears): Adds a burst of sweetness and texture, plus classic visual appeal.
- Potatoes, peeled and quartered (2 medium): Make the soup extra hearty and soak up the savory broth.
- Chayote or zucchini, cut into wedges (1): Offers a mild, tender bite and bright green color—choose whichever you find more easily.
- Cabbage, cut into wedges (1/2 small head): Softens in the broth and adds wonderful substance.
- Tomatoes, chopped (2): Bring a touch of acidity and beautiful color to balance the richness.
- Cilantro, chopped (1/4 cup): Stirred in at the end for a fresh, herbaceous finish.
- Lime, cut into wedges (1): Essential for that final, bright squeeze at the table.
- Cooked white rice (optional): Traditional and extra filling, either in the soup or on the side.
- Hot sauce (optional): For those who like a little kick!
How to Make Caldo de Res
Step 1: Build the Broth
Start by placing the beef shank or short ribs, water, salt, black pepper, garlic, and onion in a large stockpot. Bring everything to a gentle boil over medium-high heat. As it comes up to temperature, you’ll notice some foam forming on top—skim this off with a spoon for a clearer, cleaner-tasting broth. Once boiling, reduce the heat and let it simmer uncovered for about an hour. This is where the magic begins: the beef softens, the flavors meld, and your kitchen starts to smell absolutely incredible.
Step 2: Add the Hearty Vegetables
After that first hour, it’s time to introduce the carrots, corn, potatoes, and tomatoes. These vegetables need a little more time to soften and soak up all the savory goodness from the broth. Let everything simmer together for another 25 to 30 minutes, stirring now and then, until the veggies begin to yield to a fork but still hold their shape.
Step 3: Finish with Tender Greens
When the potatoes and carrots are almost tender, stir in the chayote or zucchini and the cabbage wedges. These cook more quickly, so an additional 15 to 20 minutes is just right. Once all the vegetables are perfectly cooked and the beef is fall-apart tender, fish out the onion and garlic pieces—they’ve given all their flavor and can take a break. Now, stir in the chopped cilantro for a burst of freshness right at the end.
Step 4: Taste and Serve
Before you serve, give the broth a taste and adjust the seasoning if needed—a bit more salt or pepper, perhaps. Ladle generous portions of beef, broth, and veggies into bowls. For the classic Caldo de Res experience, serve each bowl piping hot with lime wedges for squeezing, and if you like, a scoop of cooked white rice and a dash of hot sauce.
How to Serve Caldo de Res
Garnishes
Garnishing Caldo de Res is all about brightening and personalizing each bowl. A sprinkle of fresh cilantro adds a pop of color and clean flavor, while lime wedges let everyone add as much zesty tang as they like. Thinly sliced radishes, diced onions, or even a few avocado slices are also wonderful for a little extra crunch and richness.
Side Dishes
Traditionally, Caldo de Res is served alongside warm corn tortillas or crusty bread for dunking, and a simple side of cooked white rice. You can pile a scoop of rice straight into the soup bowl for a heartier meal, or keep it on the side for nibbling between spoonfuls. A crisp salad or some quick-pickled jalapeños also make lovely, refreshing companions.
Creative Ways to Present
For a fun twist, serve Caldo de Res family-style in a big pot at the center of the table so everyone can ladle their own ideal mix of beef, veggies, and broth. You can also set out bowls of garnishes and let guests build their perfect bowl. For a more elegant presentation, arrange the vegetables and beef neatly in each bowl, drizzle with a swirl of hot sauce, and finish with a generous squeeze of lime.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Caldo de Res, let it cool to room temperature before transferring it to airtight containers. Stored in the fridge, it will keep beautifully for up to 4 days. The flavors actually deepen and improve overnight, making for an even more satisfying bowl the next day.
Freezing
Caldo de Res freezes surprisingly well! Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. For best texture, you may want to remove potatoes before freezing and add fresh ones when reheating, as they can become a bit grainy. The soup will keep for up to 3 months in the freezer.
Reheating
To reheat Caldo de Res, simply warm it gently on the stovetop over medium heat until hot, stirring occasionally. If it’s thickened up in the fridge, add a splash of water or beef broth to loosen it. If you’re reheating from frozen, thaw overnight in the fridge first for best results, then heat as usual.
FAQs
Can I use other cuts of beef for Caldo de Res?
Absolutely! While beef shank and bone-in short ribs are traditional for their flavor and tenderness, you can also use oxtail, beef chuck, or even brisket. Just make sure to include bones for the richest, most flavorful broth.
What vegetables can I substitute or add?
Caldo de Res is wonderfully adaptable. Try adding green beans, squash, turnips, or whatever is in season at your market. Just add firmer vegetables earlier and softer ones later so everything cooks perfectly.
How do I get a really clear broth?
The key to a clear broth is skimming off the foam and fat during the first simmer, and not letting the soup come to a rolling boil. If you want it extra pristine, you can strain the finished broth through a fine mesh sieve before adding the veggies back in.
Is Caldo de Res gluten-free?
Yes, the classic recipe is naturally gluten-free, as long as you serve it with gluten-free sides. Just double-check any store-bought broth or hot sauce you might use for hidden gluten ingredients.
Can I make Caldo de Res in a slow cooker?
Definitely! Brown the beef and bring it up to a simmer with water and seasonings on the stovetop first, then transfer everything to your slow cooker. Add the hard vegetables first and the softer ones later, cooking on low for 6 to 8 hours until everything is tender.
Final Thoughts
If you’ve never made Caldo de Res at home, now’s the perfect time to gather your favorite people and treat them to a meal that’s both comforting and full of vibrant flavor. With its tender beef, colorful veggies, and soul-warming broth, this traditional Mexican soup is bound to become a new favorite at your table. Give it a try—you just might find yourself craving a second (or third!) bowl.
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Caldo de Res Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered with a variety of fresh vegetables, creating a hearty and flavorful broth. This comforting dish is perfect for a nourishing family meal and is often enjoyed with lime wedges, rice, and hot sauce to taste.
Ingredients
Beef and Broth
- 2 pounds beef shank or bone-in beef short ribs
- 10 cups water
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, peeled and smashed
- 1/2 onion, peeled
Vegetables
- 2 carrots, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 2 medium potatoes, peeled and quartered
- 1 chayote or zucchini, cut into wedges
- 1/2 small head of cabbage, cut into wedges
- 2 tomatoes, chopped
Garnishes and Serving
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Cooked white rice (optional)
- Hot sauce (optional)
Instructions
- Prepare the Broth: Place the beef shank, water, salt, black pepper, garlic cloves, and onion in a large stockpot. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook uncovered for about 1 hour, skimming off any foam that accumulates on the surface to ensure a clear broth.
- Add Root Vegetables: Add the peeled carrots, corn pieces, potatoes, and chopped tomatoes to the pot. Continue simmering for 25 to 30 minutes until the vegetables start to soften but still hold their shape.
- Add Remaining Vegetables: Incorporate the chayote (or zucchini) and cabbage wedges into the soup. Cook for an additional 15 to 20 minutes until all vegetables are tender and the flavors meld together.
- Finish and Season: Remove the onion and garlic from the broth as they have served their purpose. Stir in the chopped cilantro carefully to preserve its bright flavor. Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired.
- Serve: Ladle the hot caldo de res into bowls. Serve with lime wedges on the side for squeezing over the soup. Optionally, add a scoop of cooked white rice to each bowl along with a dash of hot sauce to taste.
Notes
- Caldo de Res is traditionally served with white rice either on the side or added directly into the bowl for a more filling meal.
- You can customize the soup by substituting or adding other vegetables such as green beans, squash, or even green peas based on availability and preference.
- For a clearer broth, regularly skim off foam and excess fat during the first hour of simmering.
- Bone-in cuts like beef shank or short ribs add deeper flavor to the broth but can be replaced with other beef cuts if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large bowl
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
