📝 About This Recipe
Caldo de Res is a quintessential Mexican comfort food, a rustic and vibrant beef soup that simmers bone-in shank with a colorful garden of vegetables. This dish is celebrated for its clear, deeply savory broth and the tender, melt-in-your-mouth texture of the beef and marrow. It is a complete meal in a bowl, offering a nostalgic taste of home that balances hearty protein with the freshness of corn, chayote, and lime.
🥗 Ingredients
The Beef & Broth Base
- 3 pounds Beef Shank (Chambarete) (cut into 2-inch thick pieces, bone-in for marrow)
- 12-14 cups Water (enough to cover meat by 3 inches)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Sea Salt (adjust to taste)
The Hearty Vegetables
- 3 large Carrots (peeled and cut into thick rounds)
- 2 ears Corn on the Cob (Elote) (husked and cut into 3-inch rounds)
- 2 pieces Chayote Squash (pitted and cut into large wedges)
- 3 medium Red Potatoes (scrubbed and halved)
- 3 medium Zucchini (Calabacita) (cut into thick half-moons)
- 1/2 head Green Cabbage (cut into large wedges)
- 1 large bunch Fresh Cilantro (tied with kitchen twine)
For Serving & Garnish
- 3 pieces Limes (cut into wedges)
- 2 cups Spanish Rice (cooked, kept warm)
- 3 pieces Salsa Macha or Serrano Peppers (finely chopped for heat)
- 12 pieces Corn Tortillas (warmed)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), place the beef shank pieces and cover with 12-14 cups of cold water.
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2
Bring the water to a rolling boil over high heat. As it boils, a grey foam (impurities) will rise to the surface; use a fine-mesh skimmer or spoon to remove all of this foam to ensure a clear broth.
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3
Once the broth is clear, add the halved onion, the head of garlic, and the sea salt. Reduce heat to low, cover partially, and simmer gently for about 1.5 to 2 hours until the beef is tender but not yet falling off the bone.
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4
Remove the onion and the head of garlic from the pot and discard them; they have fulfilled their aromatic destiny.
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5
Add the corn rounds and the carrots to the pot. These take the longest to cook and provide sweetness to the base. Simmer for 10 minutes.
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6
Add the potatoes and the chayote wedges. Continue to simmer for another 10-12 minutes. You want the vegetables to be fork-tender but still holding their shape.
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7
Gently stir in the cabbage wedges and the zucchini. These cook quickly and you want to avoid them becoming mushy.
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8
Submerge the tied bunch of cilantro into the broth. Let everything simmer together for a final 10 minutes.
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9
Taste the broth. This is the crucial 'Chef's moment'—add more salt if needed to make the beef flavors pop.
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10
Turn off the heat. Remove the cilantro bunch before serving to keep the presentation clean.
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11
To serve, place a piece of beef and a variety of vegetables into a large, deep bowl. Ladle a generous amount of hot broth over the top.
💡 Chef's Tips
Don't rush the simmering; a low, slow bubble ensures the beef remains succulent rather than tough. Always skim the foam at the beginning; it is the secret to a professional, clear broth rather than a cloudy one. If you can't find chayote, you can substitute with extra zucchini or even green beans, though chayote adds a unique texture. To save time, you can cook the beef in a pressure cooker for 45 minutes, then transfer to a pot to finish with the vegetables. Save the marrow! Use a small spoon to scoop the buttery marrow from the bones onto a warm tortilla with a pinch of salt.
🍽️ Serving Suggestions
Serve with a side of warm Mexican red rice which can be added directly into the soup bowl for extra heartiness. Provide plenty of fresh lime wedges; the acidity cuts through the richness of the beef marrow perfectly. Pair with warm, charred corn tortillas for dipping into the broth. Offer a spicy salsa roja or chopped fresh serrano peppers on the side for those who enjoy a kick of heat. A cold Mexican lager or a glass of Jamaica (hibiscus tea) balances the warmth of the soup beautifully.