📝 About This Recipe
Caldo de Res is the ultimate Mexican soul food, a deeply restorative beef soup that showcases the rustic beauty of slow-simmered bone-in meat and large, vibrant chunks of garden vegetables. This traditional 'cocido' is celebrated for its clear, golden broth infused with the essence of marrow and fresh herbs, offering a taste of home-cooked comfort that transcends generations. It is a complete, nourishing meal in a bowl that perfectly balances savory richness with the brightness of lime and cilantro.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Shank (Chambarete) (cut into thick pieces, bone-in is essential for flavor)
- 1 pound Beef Short Ribs (for extra richness)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 12-14 cups Water (enough to cover meat by 3-4 inches)
- 2 tablespoons Salt (plus more to taste)
The Vegetables
- 2 ears Corn on the cob (husked and cut into 3-inch rounds)
- 3 large Carrots (peeled and cut into large 2-inch chunks)
- 2 pieces Chayote Squash (pitted and cut into thick wedges)
- 3 medium Potatoes (Yukon Gold or Russet, peeled and halved)
- 3 medium Zucchini (Calabacita) (cut into thick rounds)
- 1/2 head Green Cabbage (cut into 3 large wedges)
- 1 large bunch Fresh Cilantro (tied with kitchen twine)
For Serving
- 3-4 pieces Limes (cut into wedges)
- 3 pieces Serrano or Jalapeño peppers (finely minced)
- 2 cups Spanish Rice (cooked, for serving inside the soup)
- 1 pack Corn Tortillas (warmed)
👨🍳 Instructions
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1
In a very large stockpot (at least 8-10 quarts), add the beef shank, short ribs, halved onion, and the head of garlic.
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2
Pour in the water until the meat is submerged by several inches. Bring the pot to a rolling boil over high heat.
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3
As the water boils, a grey foam (impurities) will rise to the surface. Use a fine-mesh skimmer or a large spoon to carefully remove and discard all this foam to ensure a clear broth.
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4
Once the broth is clear, add the salt. Reduce the heat to low, cover the pot partially, and simmer gently for about 1.5 to 2 hours, or until the beef is tender and starting to pull away from the bone.
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5
Remove the softened onion and the garlic head from the broth and discard them; they have fulfilled their flavoring mission.
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6
Add the corn rounds and the carrots to the pot. These take the longest to cook. Simmer for 10 minutes.
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7
Add the potatoes and the chayote wedges. Continue to simmer for another 10-12 minutes.
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8
Carefully place the cabbage wedges and the zucchini rounds into the pot. Submerge the bunch of cilantro into the liquid as well.
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9
Simmer for a final 10-15 minutes until all vegetables are fork-tender but not falling apart. The zucchini and cabbage should be soft but still hold their shape.
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10
Taste the broth one last time. Adjust the salt levels if necessary. The broth should be deeply savory and rich.
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11
To serve, place a piece of beef and a variety of vegetables in each large bowl. Ladle a generous amount of hot broth over the top.
💡 Chef's Tips
Don't rush the meat; simmering on low heat ensures the beef stays succulent rather than becoming tough. Always skim the foam diligently during the first 20 minutes of boiling for a professional, clear 'consomé' look. Cut your vegetables into large, uniform chunks; small pieces will disintegrate during the simmering process. If you like a bit of tang, you can add two chopped Roma tomatoes at the same time as the carrots for extra acidity. For the most authentic flavor, ensure you use beef shank with the marrow bone intact, as the marrow provides the signature mouthfeel.
🍽️ Serving Suggestions
Serve with a side of warm corn tortillas lightly charred on the 'comal'. Add a scoop of red Mexican rice directly into the soup bowl for added texture. Provide plenty of fresh lime wedges; the acidity is crucial to cutting through the richness of the beef. Pair with a side of spicy salsa macha or freshly chopped serrano chilies for those who want heat. An ice-cold Hibiscus tea (Agua de Jamaica) makes for a refreshing beverage contrast.