Description

Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered with a variety of fresh vegetables, including corn, carrots, zucchini, potatoes, chayote, and cabbage. This hearty, comforting dish is flavored with garlic, onion, cilantro, and lime, and served with warm corn tortillas for a complete and satisfying meal.

Ingredients

Beef and Broth

2 pounds beef shank or short ribs
8 cups water
1 onion, quartered
3 garlic cloves
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper

Vegetables

2 ears of corn, cut into thirds
2 carrots, peeled and cut into chunks
2 zucchinis, sliced into rounds
2 potatoes, peeled and quartered
1 chayote squash, peeled and sliced (optional)
1/2 head of cabbage, cut into wedges

Garnish and Serving

1/2 cup chopped cilantro
2 limes, cut into wedges
Corn tortillas (for serving)

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Instructions

Prepare the broth: In a large pot, combine the beef shank or short ribs with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently for 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth.
Add heartier vegetables: Once the beef is tender, add the corn cut into thirds, peeled and chunked carrots, and quartered potatoes to the pot. Continue cooking for 15 minutes to allow these vegetables to soften without becoming mushy.
Include softer vegetables: Stir in the sliced zucchinis, peeled and sliced chayote squash if using, and cabbage wedges. Cook the soup for an additional 10 to 15 minutes or until all vegetables are tender but still retain some texture.
Season and garnish: Taste the broth and adjust salt and pepper as needed. Stir in the chopped cilantro to add freshness and vibrant color to the soup.
Serve: Ladle the hot Caldo de Res into bowls and serve with lime wedges on the side for squeezing. Accompany the soup with warm corn tortillas to soak up the flavorful broth.

Notes

Skimming the foam during simmering ensures a clearer broth and better flavor.
The chayote squash is optional but adds a subtle sweetness and texture to the soup.
Adjust the salt to taste especially if serving with salted tortillas or additional condiments.
For a richer flavor, you can brown the beef before simmering, though it’s not traditional.
Leftovers can be refrigerated and reheated; soup flavors often improve the next day.