Here’s a traditional Old-Fashioned Caldo de Res 🍲🥩—a hearty Mexican beef soup loaded with vegetables and rich, comforting flavor.
Old-Fashioned Caldo de Res
Ingredients (Serves 6–8)
- 2½–3 lbs beef shank or short ribs (with bone for best flavor)
- 10–12 cups water
- 1 onion, halved
- 4 cloves garlic
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 2 ears corn, cut into chunks
- 2 carrots, sliced
- 2 potatoes, chunked
- 1 chayote or zucchini, chunked
- 1 small cabbage, cut into wedges
- 1–2 tomatoes, chopped (optional, for richer broth)
For Serving
- Chopped cilantro
- Diced white onion
- Lime wedges
- Warm corn tortillas
- Optional: rice or salsa
Instructions
- Make the broth
- In a large pot, add beef, water, onion halves, garlic, salt, and pepper.
- Bring to a boil, skim foam, then reduce to a gentle simmer.
- Cover and simmer 1½–2 hours, until beef is tender.
- Add vegetables (in stages)
- Add corn and carrots; simmer 15 minutes.
- Add potatoes and chayote; simmer 10 minutes.
- Add cabbage and tomatoes (if using); simmer 5–10 minutes, just until tender.
- Taste & adjust
- Remove onion halves and garlic if desired.
- Adjust salt to taste.
- Serve
- Ladle soup into bowls with beef and vegetables.
- Garnish with cilantro and onion.
- Serve with lime wedges and warm tortillas.
Tips & Variations
- 🥩 Beef shank is traditional, but oxtail is amazing if available
- 🌶 Add jalapeño or serrano to the broth for gentle heat
- 🍚 Serve with Mexican rice on the side or added to the bowl
- 🕰 Tastes even better the next day
If you want, I can also give you a slow-cooker version, a pressure-cooker (Instant Pot) method, or a New Mexico-style caldo.
