Caldo de Res (Mexican Beef Soup) Recipe

Introduction

Caldo de Res is a hearty Mexican beef soup that brings warmth and comfort with every spoonful. Made with tender beef, fresh vegetables, and a flavorful homemade stock, it’s perfect for sharing with family and friends on a cozy day.

Ingredients

• 3 pounds beef shank (or short rib or beef chuck)
• 8-10 cups water
• 1 large onion, rough chopped
• 2 celery stalks, rough chopped
• 10 cloves garlic, rough chopped
• 5 chile de arbol peppers (optional)
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 3 potatoes, cut into bite-sized pieces
• 2 carrots, cut into bite-sized pieces
• 2 zucchinis, cut into bite-sized pieces
• 2 jalapeno peppers, sliced (optional)
• 2 ears of corn, quartered
• 3 medium tomatoes, cut into bite-sized pieces
• 1/4 head cabbage, chopped
• 8 ounces tomato sauce
• Juice from 1 lime
• Optional: spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

Instructions

1. Step 1: In a very large pot, combine the beef shank (or chosen beef cuts) with water, onion, celery, garlic, chile de arbol peppers (if using), bay leaves, black peppercorns, and salt. Bring to a boil, then cover and reduce heat to simmer for 1.5 to 2 hours. Skim off any foam or fat that appears on the surface as needed until the beef is tender and falling off the bone.
2. Step 2: Carefully remove the beef from the pot and place it in a large bowl. Shred the meat away from the bones and discard the bones. Set the shredded beef aside.
3. Step 3: Strain the beef stock through a fine sieve or colander to remove solids, then return the clear broth to the pot.
4. Step 4: Bring the beef stock back to a simmer. Add the potatoes and carrots, and cook for about 20 minutes until they start to soften.
5. Step 5: Add the zucchinis, jalapenos (if using), corn, tomatoes, cabbage, and tomato sauce to the pot. Simmer for another 10 minutes, or until all the vegetables are tender to your liking.
6. Step 6: Stir the shredded beef back into the soup and add the lime juice. Heat through, then taste and adjust salt if needed.
7. Step 7: Ladle the soup into bowls and garnish with spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges as desired. Serve hot and enjoy the comforting flavors.

Tips & Variations

• For a richer flavor, use a mix of beef shank and short ribs or beef chuck.
• Adjust the heat by adding or omitting jalapeno and chile de arbol peppers based on your spice preference.
• Feel free to add other vegetables such as green beans, chayote, or hominy for variety.
• If you prefer a thicker soup, slightly mash some of the potatoes while cooking to naturally thicken the broth.

Storage

Store leftover Caldo de Res in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Caldo de Res without chile de arbol peppers?

Yes, the chile de arbol peppers are optional and add a subtle smoky heat. You can omit them or substitute with other dried chiles like guajillo for a different flavor.

What cut of beef is best for this soup?

Beef shank is traditional because it produces a rich, flavorful broth and tender meat. Short ribs or beef chuck can also be used and will yield delicious results.

Caldo de Res (Mexican Beef Soup) Recipe

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★★★★★

4.9 from 104 reviews

Caldo de Res is a hearty Mexican beef soup featuring tender beef shank simmered with aromatic vegetables and spices, creating a flavorful homemade beef stock enriched with potatoes, carrots, zucchini, corn, cabbage, and tomatoes. This comforting dish is garnished with lime juice, fresh cilantro, and optional spicy toppings for a warming, satisfying meal.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef Stock

• 3 pounds beef shank (or short rib or beef chuck)
• 8–10 cups water
• 1 large onion, rough chopped
• 2 celery stalks, rough chopped
• 10 cloves garlic, rough chopped
• 5 chile de arbol peppers (optional)
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt

Soup Vegetables

• 3 potatoes, cut into bite sized pieces
• 2 carrots, cut into bite sized pieces
• 2 zucchinis, cut into bite sized pieces
• 2 jalapeno peppers, sliced (optional)
• 2 ears of corn, quartered
• 3 medium sized tomatoes, cut into bite sized pieces
• 1/4 head cabbage, chopped
• 8 ounces tomato sauce
• Juice from 1 lime

Optional Garnishes and Seasonings

• Spicy red pepper flakes
• Fresh chopped cilantro
• Hot sauce
• Lime wedges

Other Optional

• Other optional vegetables and seasonings as desired

Instructions

1. Make the Homemade Beef Stock: In a very large pot, combine the beef shank, water, onion, celery, garlic, chile de arbol peppers (if using), bay leaves, black peppercorns, and salt. Bring to a boil, then cover and reduce heat. Simmer gently for 1.5 to 2 hours, skimming any foam or fat that rises to the top to keep the broth clear. Cook until the beef is fall-apart tender.
2. Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat off the bones using forks, discarding the bones. Set the shredded beef aside.
3. Strain the Stock: Pour the beef stock through a fine mesh strainer to remove the solids, then return the clear broth to the pot. If needed, add more water to reach desired volume. Heat the broth to a simmer.
4. Add Root Vegetables: Add the potatoes and carrots to the simmering broth. Cook for about 20 minutes, or until these vegetables begin to soften and become tender.
5. Add Remaining Vegetables and Tomato Sauce: Stir in the zucchini, jalapeno slices, corn, tomatoes, chopped cabbage, and tomato sauce. Continue simmering for an additional 10 minutes, or until all the vegetables reach your preferred tenderness.
6. Incorporate Shredded Beef and Lime Juice: Return the shredded beef to the pot and stir in the juice from one lime. Heat everything through thoroughly. Taste the soup and adjust salt as needed.
7. Serve and Garnish: Ladle the caldo de res into bowls and garnish with spicy red pepper flakes, freshly chopped cilantro, hot sauce, and lime wedges for added flavor and heat. Enjoy your warm, nourishing soup.

Notes

• Chile de arbol peppers can be substituted with other dried chili pods based on your heat preference.
• Feel free to add other vegetables such as green beans or chayote squash for variety.
• Skimming the fat during simmering keeps the broth clear and less greasy.
• Adjust the number of jalapenos or red pepper flakes to control spiciness.
• If preferred, use beef short ribs or chuck in place of beef shank for different textures.

Keywords: Caldo de Res, Mexican beef soup, beef stock, hearty soup, traditional Mexican recipe, beef shank soup, vegetable beef soup