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A top-down view of a rustic bowl filled with steaming caldo de res, featuring tender beef, corn on the cob, potatoes, carrots, zucchini, and fresh cilantro, served with lime.
Daniel

Classic Caldo de Res (Hearty Mexican Beef and Vegetable Soup)

This authentic Caldo de Res recipe features fall-apart tender beef simmered in a rich, savory broth with an abundance of wholesome vegetables. It's a comforting and flavorful Mexican beef soup perfect for a family meal.
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Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Broth
  • 3 lbs beef shank bone-in, cut into 2-3 inch pieces
  • 1 lb oxtail optional, for extra richness, cut into pieces
  • 1 large yellow onion quartered
  • 6 cloves garlic peeled, smashed
  • 3 leaves bay leaves
  • 1 tbsp whole black peppercorns
  • 2 tsp salt plus more to taste
  • 12 cups water
For the Vegetables
  • 3 medium carrots peeled and cut into 1-inch chunks
  • 3 medium potatoes peeled and quartered
  • 2 medium zucchini trimmed and cut into 1-inch thick rounds
  • 2 ears corn on the cob cut into 2-inch pieces
  • 1/2 head green cabbage cut into large wedges
  • 2 stalks celery optional, cut into 1-inch pieces
For Serving
  • 1/2 bunch fresh cilantro chopped
  • 4 ea limes cut into wedges
  • 1 ea avocado sliced, optional
  • Warm tortillas for serving
  • Salsa or chopped jalapeños for serving (optional)

Equipment

  • Large Stockpot (8-10 quart)
  • Large Skimmer or Ladle
  • Cutting board
  • Sharp knife

Method
 

Prepare the Beef and Broth
  1. Rinse the beef shank and oxtail (if using) under cold water. Place the beef in a large 8-10 quart stockpot.
  2. Add the quartered onion, smashed garlic cloves, bay leaves, whole black peppercorns, and 2 teaspoons of salt to the pot with the beef.
  3. Pour 12 cups of cold water over the ingredients, ensuring the beef is fully submerged. If not, add a little more water.
  4. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours. During the first 30-45 minutes, use a skimmer to remove any foam or scum that rises to the surface.
  5. After 2 hours, check the beef for tenderness. It should be starting to get tender but not completely fall-apart yet. Continue simmering for another 30-60 minutes, or until the beef is very tender and easily pulls apart with a fork. The total beef cooking time will be around 2.5 to 3 hours.
Add the Vegetables
  1. Once the beef is tender, add the carrots and potatoes to the pot. Increase the heat slightly to bring the broth back to a gentle simmer. Cook for 15-20 minutes, or until the carrots and potatoes are tender-crisp.
  2. Next, add the corn on the cob, zucchini, cabbage wedges, and optional celery. Continue to simmer for another 10-15 minutes, or until all the vegetables are tender but still hold their shape.
  3. Taste the broth and adjust seasoning with additional salt if needed. Remove and discard the bay leaves, onion quarters, and garlic cloves from the broth, if desired, though they can be left for extra flavor.
Serve
  1. Carefully ladle the caldo de res into large bowls, ensuring each serving has a good portion of beef and various vegetables.
  2. Serve hot, garnished generously with fresh chopped cilantro and lime wedges on the side. Offer avocado slices, warm tortillas, and your favorite salsa or chopped jalapeños for an authentic experience.

Notes

For an even richer broth, you can sear the beef pieces in a little oil before adding water and other broth ingredients. Leftover caldo de res stores well in the refrigerator for up to 3-4 days. You can also freeze individual portions for later. If freezing, consider adding zucchini and cabbage fresh when reheating, as they can become too soft when thawed.