Caldo de Res (Mexican Beef and Vegetable Soup)

Introduction

Caldo de Res is a traditional Mexican soup known for its rich, beefy broth and generous chunks of meat and vegetables. Slowly simmered for deep flavor, this rustic dish is both comforting and wholesome. It’s commonly enjoyed year-round but is especially popular on cooler days or when you’re craving a hearty, homemade meal. This Caldo de Res is a classic Mexican comfort soup made with tender bone-in beef simmered in a flavorful broth and loaded with hearty vegetables like corn, potatoes, cabbage, carrots, and zucchini. It’s nourishing, filling, and perfect for family meals—especially when served with warm tortillas, rice, and salsa.

Ingredients

• 2½ lbs beef shank or beef short ribs, bone-in
• 10 cups water
• 1 small onion, halved
• 3 cloves garlic
• 2 corn cobs, cut into chunks
• 2 medium potatoes, halved
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• ½ small cabbage, cut into wedges
• Salt, to taste
• Black pepper, to taste

For Serving (Optional but Traditional)

• Chopped cilantro
• Diced white onion
• Lime wedges
• Warm corn tortillas
• Mexican red salsa

Instructions

1. Cook the Beef
   In a large pot, add beef, water, onion, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 1½ hours, skimming foam occasionally, until beef is tender.
2. Add Root Vegetables
   Add corn, potatoes, and carrots to the pot. Simmer for 15 minutes.
3. Add Remaining Vegetables
   Stir in zucchini, green beans, and cabbage. Continue cooking for 15–20 minutes, until all vegetables are tender but not mushy.
4. Adjust Seasoning
   Taste broth and adjust salt and pepper as needed.
5. Serve Hot
   Ladle soup into bowls, making sure each serving includes beef, corn, and vegetables. Garnish with cilantro and onion, and serve with lime wedges and tortillas.

Tips

• Bone-in beef is essential for a rich, flavorful broth.
• Add a pinch of oregano for extra depth.
• For spicy caldo, serve with hot salsa or sliced jalapeños.
• Avoid overcooking vegetables—add them in stages.

FAQs

1. What cut of beef is best for Caldo de Res?
Beef shank, short ribs, or oxtail work best due to their bones and flavor.

2. Can I make Caldo de Res in a slow cooker?
Yes. Cook beef on low for 6–8 hours, then add vegetables in the last 1–2 hours.

3. Is Caldo de Res spicy?
No, it’s mild. Heat comes from salsa served on the side.

4. Can I add other vegetables?
Yes—chayote, squash, or celery are great additions.

5. Is Caldo de Res healthy?
Yes, it’s high in protein, vitamins, and minerals from the broth and vegetables.