Caldo de res is the pot of soup my neighbor’s mother puts on the stove every Sunday, and by noon her whole street already knows lunch is coming.
It’s a Mexican beef soup built on bone-in beef shank, corn on the cob, and big chunks of vegetables simmered until the broth turns rich and clear.
If you have never made a caldo de res recipe before, do not worry.
This one walks you through every step, from browning the beef to skimming the broth to timing the vegetables so nothing turns to mush.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy to Moderate |
This soup pairs beautifully with a stack of warm Corn Tortillas Recipe straight off the comal, so keep that in mind if you want the full experience.
Why You’ll Love This Caldo De Res Recipe
This caldo de res recipe leans on simple technique instead of a long ingredient list.
Once the beef is browned and the broth is simmering, the soup mostly takes care of itself.
It also happens to be one of those meals that tastes even better the next day.
The broth keeps deepening in flavor as it sits, which makes it a smart make-ahead dinner for a busy week.
- Made with simple, wholesome ingredients you can find at any grocery store
- One pot does all the work, so cleanup is easy
- Naturally gluten free and dairy free
- Freezer friendly, so you can stock up for chilly nights
- Endlessly customizable with whatever vegetables you have on hand
You might also enjoy: Mexican Menudo Recipe if you are building out a full lineup of Mexican comfort soups.
Ingredients
Every ingredient here has a job to do, from the bone-in beef that builds the broth to the hearty vegetables that turn this into a full meal.
Here is what you will need for eight generous servings.
- 3 to 3.5 pounds bone-in beef shank, cut into rounds
- 1 pound beef short ribs, for extra richness (optional)
- 12 cups water, or a mix of water and beef broth
- 1 white onion, halved, plus more diced for garnish
- 5 cloves garlic, peeled
- 2 bay leaves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 3 ears corn on the cob, husked and cut into 2 inch rounds
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, quartered
- 2 chayote squash, peeled and cut into wedges
- 2 zucchini, cut into thick rounds
- 1/4 head of cabbage, cut into wedges
- 2 Roma tomatoes, quartered, or 2 tablespoons tomato paste
- 1 jalapeño or serrano pepper, left whole (optional)
- 1/2 cup chopped cilantro, plus more for garnish
- Lime wedges, for serving
- Warm corn tortillas, for serving
This technique for building a clean broth first is very close to what I use in my Carne Asada Tacos Recipe, where getting the beef seasoned properly upfront makes all the difference.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a large pot and a few basics that make skimming and serving easier.
- Large stockpot or Dutch oven
- Fine mesh skimmer
- Ladle
- Sharp chef’s knife
- Cutting board
- Tongs
For more on why a heavy bottomed pot matters for long simmers, my Beef Bone Broth Soup Recipe covers the same idea in detail.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup.
None of them are required, but they make the process smoother and the results a bit better.
1. Enameled Cast Iron Dutch Oven
A heavy enameled pot holds steady, even heat through a long simmer, which matters a lot when you are cooking beef shank low and slow for over two hours.
It also goes straight from stovetop to table, which is handy for serving family style.
2. Fine Mesh Skimmer Spoon
Skimming the foam off the broth in the first half hour is what gives caldo de res its clean, clear flavor.
A wide, fine mesh skimmer catches far more than a regular spoon and makes the job quick.
3. Bone-In Beef Shank
The marrow bone is where a lot of the deep flavor in this soup comes from, so I always look for shank cut with the bone still attached rather than pre-trimmed stew meat.
4. Chayote Squash
Chayote holds its shape well during a long simmer and soaks up the broth without turning mushy, which makes it one of my favorite vegetables in this soup.
It can be harder to find outside of Latin grocery stores, so I like having a reliable source.
5. Molcajete for Fresh Salsa
A simple side of fresh salsa or pico de gallo rounds out the bowl, and grinding it in a molcajete gives the salsa a rustic texture you cannot get from a blender.
It also doubles as a serving dish at the table.
Step-by-Step Instructions: How to Make Caldo De Res
1. Season and sear the beef
- Pat the beef shank and short ribs dry with paper towels so they sear instead of steam.
- Season all sides generously with salt and black pepper.
- Heat a large stockpot or Dutch oven over medium high heat with a splash of oil.
- Working in batches so the pot is not crowded, sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.
- Remove the beef to a plate and set aside while you build the broth.
2. Build the broth
- Return the seared beef to the pot along with any juices that collected on the plate.
- Add the 12 cups of water, the halved onion, garlic cloves, and bay leaves.
- Stir in the 2 teaspoons of salt.
- Bring the pot to a boil over high heat, then immediately reduce to a low simmer.
- Cover partially and let the broth simmer gently for the first 30 minutes without stirring too much.
3. Skim and simmer until the beef is tender
- During the first 30 minutes, foam and impurities will rise to the surface.
- Use a fine mesh skimmer to remove this foam every 10 minutes or so, which keeps the broth clear.
- Once the broth looks clean, cover the pot and continue simmering for another 90 minutes, or until the beef is fork tender and starting to pull away from the bone.
- Check the water level occasionally and add more hot water if it drops below the beef and bones.
4. Add the hearty vegetables
- Once the beef is tender, taste the broth and adjust the salt if needed.
- Add the corn rounds, carrots, potatoes, and chayote squash to the pot.
- If using, drop in the whole jalapeño or serrano pepper now so it flavors the broth without overwhelming it.
- Cover and simmer for 20 minutes, since these are the densest vegetables and need the most time to soften.
5. Add the tender vegetables
- Add the zucchini, cabbage wedges, and tomatoes (or tomato paste, stirred in until dissolved) to the pot.
- Simmer uncovered for another 10 to 12 minutes, just until the zucchini and cabbage are tender but still hold their shape.
- Stir in the chopped cilantro during the last 2 minutes of cooking.
6. Taste, adjust, and serve
- Remove the bay leaves and the whole jalapeño or serrano pepper if you added one.
- Taste the broth one more time and add more salt if it needs it.
- Ladle the soup into large bowls, making sure each bowl gets some beef, broth, and a good mix of vegetables.
- Serve immediately with lime wedges, extra diced onion, chopped cilantro, and warm corn tortillas on the side.
Tips for The Best Caldo De Res
A few small habits make a noticeable difference in how this soup turns out, especially if it is your first time making it.
- Do not skip the skimming step in the first 30 minutes, since it is what keeps the broth clear instead of cloudy
- Keep the simmer low and gentle rather than a rolling boil, which keeps the beef tender instead of tough
- Cut the dense vegetables larger than you think you need to, since they will continue to soften as they sit
- Add the zucchini and cabbage last so they keep some texture instead of turning to mush
- Taste and season in stages rather than all at once at the start
The same low and slow approach shows up again in my Beef Noodle Soup Recipe, if you want another beef soup to add to the rotation.
Serving Suggestions
Caldo de res is traditionally served as a full meal in a bowl, but a few sides and toppings take it even further.
I like setting out small bowls of toppings so everyone can build their own bowl exactly how they like it.
- Warm corn tortillas or bolillo rolls for scooping up the broth
- Lime wedges and hot sauce on the side
- A simple Mexican Street Corn Pasta Salad if you want a heartier spread
- Diced white onion, fresh cilantro, and sliced radishes for garnish
- A scoop of Mexican rice on the side of the bowl
Variations of Caldo De Res
This soup is easy to adjust based on what you have in the fridge or what your family prefers.
- Swap the beef shank for oxtail or short ribs for a richer, fattier broth
- Use sweet potato or yuca in place of regular potatoes for a slightly different texture
- Add a spoonful of guajillo chile paste to the broth for a deeper, slightly smoky flavor
- Make it spicier by leaving the jalapeño sliced instead of whole, so more heat releases into the broth
- Turn leftovers into a quick Texas Chili Recipe style dish by shredding the beef and reducing the broth
Storage and Reheating
Caldo de res stores well, which is part of why it is such a good meal to make in a big batch.
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat gently on the stovetop over medium low heat until warmed through, adding a splash of water or broth if it has thickened
- Freeze in freezer safe containers for up to 3 months, leaving some room at the top for expansion
- Thaw frozen soup in the refrigerator overnight before reheating
- Store leftover cut limes and cilantro separately so they stay fresh for topping bowls later
You might also enjoy: Crockpot Taco Soup Recipe for another easy make-ahead soup night.
Nutritional Facts
These values are estimated per serving, based on eight servings total, and will vary depending on the exact cuts of beef and vegetables used.
- Calories: approximately 320
- Protein: approximately 28 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 12 grams
- Fiber: approximately 5 grams
- Sodium: approximately 620 milligrams
Health Benefits of Key Ingredients
Beyond being comforting, this soup is built around ingredients that bring real nutritional value to the table.
The vegetables alone make this a fairly balanced, one-pot meal.
- Beef shank provides protein and collagen, which supports joint and skin health
- Carrots are rich in beta-carotene, which the body converts to vitamin A
- Cabbage offers fiber and vitamin C along with very few calories
- Corn contributes fiber and slow-digesting carbohydrates for lasting energy
- Garlic and onion both bring antioxidant compounds that support immune health
- Cilantro adds a fresh dose of vitamin K along with its bright flavor
Another favorite: Avocado Salad Recipe if you want to add even more fresh vegetables to the meal.
FAQs About Caldo De Res
1. What cut of beef is best for caldo de res?
Bone-in beef shank is the traditional choice, since the bone and marrow add deep flavor to the broth as it simmers.
Beef short ribs, chuck, or even oxtail also work well if shank is hard to find.
2. Can I make caldo de res in a slow cooker or Instant Pot?
Yes, both methods work well for this recipe.
In a slow cooker, cook the beef and broth on low for 7 to 8 hours before adding the vegetables for the last hour.
In an Instant Pot, pressure cook the beef for about 45 minutes, then add the vegetables and simmer on the sauté setting until tender.
3. How do I store and reheat leftover caldo de res?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop, adding a little extra water or broth if the soup has thickened while chilled.
4. Can I freeze caldo de res?
Yes, this soup freezes very well for up to 3 months.
Leave some space at the top of the container for expansion, and thaw it in the refrigerator overnight before reheating on the stove.
5. What is the difference between caldo de res and menudo or pozole?
Caldo de res is a beef and vegetable soup with a clear, lightly seasoned broth, while menudo uses beef tripe in a red chile broth and pozole is made with hominy and pork or chicken in a chile based broth.
All three are classic Mexican soups, but each has its own distinct broth, main protein, and set of traditional garnishes.
Caldo de Res
Ingredients
- 3 pounds bone-in beef shank 1.4kg, cut into rounds
- 1 pound beef short ribs 450g, optional for extra richness
- 12 cups water 2.8L, or a mix of water and beef broth
- white onion 1 halved, plus more diced for garnish
- 5 garlic cloves peeled
- 2 bay leaves
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 3 ears of corn on the cob husked and cut into 2-inch rounds
- 4 carrots peeled and cut into chunks
- 3 potatoes quartered
- 2 chayote squash peeled and cut into wedges
- 2 zucchini cut into thick rounds
- 1/4 head cabbage cut into wedges
- 2 Roma tomatoes quartered, or 2 tablespoons tomato paste
- 1 jalapeño or serrano pepper left whole, optional
- 1/2 cup cilantro chopped, plus more for garnish
- lime wedges for serving
- corn tortillas warm, for serving
Equipment
- Large stockpot or Dutch oven Heavy bottomed pot like an enameled cast iron Dutch oven
- Fine Mesh Skimmer Wide skimmer for removing foam from broth
- Ladle
- Sharp chef’s knife
- Cutting board
- Tongs
- Molcajete Optional, for grinding fresh salsa
Method
- Pat the beef shank and short ribs dry and season all sides generously with salt and black pepper. Heat a large stockpot over medium-high heat with a splash of oil and sear the beef in batches until deeply browned, 3-4 minutes per side. Remove to a plate.
- Return the seared beef to the pot with any juices from the plate. Add 12 cups of water, the halved onion, garlic cloves, bay leaves, and 2 teaspoons of salt. Bring to a boil, then immediately reduce to a low simmer. Cover partially and let it simmer gently for 30 minutes.
- Use a fine mesh skimmer to remove foam that rises to the surface every 10 minutes during the first 30 minutes. Once the broth is clear, cover and continue simmering for another 90 minutes, until the beef is fork-tender and pulling away from the bone.
- Add the corn rounds, carrots, potatoes, and chayote squash to the pot. If using, drop in the whole jalapeño or serrano pepper. Cover and simmer for 20 minutes.
- Add the zucchini, cabbage wedges, and tomatoes (or tomato paste) to the pot. Simmer uncovered for 10-12 minutes, just until the zucchini and cabbage are tender but still hold their shape. Stir in the chopped cilantro during the last 2 minutes of cooking.
- Remove the bay leaves and whole pepper if used. Taste the broth and add more salt if needed. Ladle into large bowls, ensuring each gets beef, broth, and vegetables. Serve immediately with lime wedges, extra diced onion, chopped cilantro, and warm corn tortillas.
Nutrition
Notes
- Do not skip the skimming step in the first 30 minutes – it keeps the broth clear instead of cloudy.
- Keep the simmer low and gentle rather than a rolling boil, which keeps the beef tender instead of tough.
- Cut the dense vegetables larger than you think you need to – they will continue to soften as they sit.
- Add the zucchini and cabbage last so they keep some texture instead of turning to mush.
- Taste and season in stages rather than all at once at the start.
- Swap the beef shank for oxtail or short ribs for a richer, fattier broth.
- Use sweet potato or yuca in place of regular potatoes for a slightly different texture.
- Add a spoonful of guajillo chile paste to the broth for a deeper, slightly smoky flavor.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Caldo de res is the kind of soup that turns a plain Sunday into something worth gathering around.
It takes a little time on the stove, but almost all of it is hands-off simmering while the beef and vegetables do their work.
Give this caldo de res recipe a try this week, and let me know in the comments how your family likes to top their bowl. I
If you make it, I would love it if you shared a photo or passed the recipe along to someone who needs a warm bowl of comfort too.
Recommended:
- Mexican Hot Chocolate Recipe
- Mexican Breakfast Recipes
- Easy Cowboy Soup Recipe
- Beef Stew Recipe
- Chicken Tortilla Soup Recipe
