There’s nothing quite like a steaming bowl of Caldo de Res, the ultimate Mexican comfort food. This traditional beef soup is packed with tender, slow-simmered meat, hearty vegetables, and a rich, flavorful broth. Whether you’re craving a cozy meal on a chilly day or looking for a nourishing dish to feed your family, this recipe delivers. My abuela always made this when someone in the house was feeling under the weather, and to this day, it still feels like a warm hug in a bowl.
Table of Contents
Why You’ll Love This Caldo de Res Recipe
- Deep, rich flavor that comes from slow-cooked beef bones creating an incredibly savory broth.
- Packed with nutrients from fresh veggies and protein-rich beef.
- Perfect for meal prep as the flavors deepen the next day.
- Customizable by swapping out veggies based on what you have on hand.
- Authentic and comforting, offering a true taste of Mexican home cooking that warms you with every bite.
Ingredients You’ll Need
Essential Ingredients
To make authentic Caldo de Res, you’ll need a mix of beef, fresh vegetables, and aromatics to build layers of flavor:
- Beef shank with bone for a rich, meaty broth
- Chuck roast for extra tender meat in every bite
- Corn on the cob to add a touch of natural sweetness
- Carrots, potatoes, zucchini, and cabbage for a colorful, hearty mix
- Garlic, onion, cilantro, and bay leaves to bring depth and aroma
- Salt, black pepper, and cumin as classic seasonings
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Alternative Beef Cuts
If you can’t find beef shank, short ribs, oxtail, or beef neck bones work well as they provide a similar depth of flavor. Chuck roast is great for extra meatiness, while bone-in cuts add richness to the broth. For a leaner option, brisket or sirloin can also be used.
Vegetable Variations
Feel free to adjust the veggies based on what you have. Chayote, green beans, or bell peppers add a nice twist. Swap potatoes for sweet potatoes for a subtle sweetness, or add tomatoes for extra depth. If you love spice, throw in a dried chile while simmering for a gentle heat.
Low-Carb or Keto-Friendly Options
To make this soup keto-friendly, skip the potatoes and corn and use cauliflower, radishes, or turnips instead. These veggies mimic the texture of traditional ingredients while keeping carbs low. Add extra beef and zucchini for a more filling meal. A splash of lime and fresh cilantro brightens the flavors.
How to Make Caldo de Res
Step-by-Step Guide to Caldo de Res
1. Prepare the Beef and Broth
Start by rinsing the beef shank and chuck roast under cold water to remove excess bone fragments. In a large pot, cover the meat with water and bring it to a boil. Skim off any foam that rises to the top, then add onion, garlic, bay leaves, and salt to infuse deep flavor into the broth.
2. Simmer for Maximum Flavor
Reduce the heat to low and let the beef simmer for about 1.5 to 2 hours until the meat is fork-tender. This slow cooking process allows the bone marrow to enrich the broth, creating a velvety texture. Occasionally check and skim off impurities to keep the broth clear and rich in flavor.
3. Add Vegetables in Stages
Since different vegetables cook at different rates, add them in stages. Start with carrots and potatoes since they take longer to soften. After about 10 minutes, add corn on the cob. Finish with zucchini and cabbage in the last 10 to 15 minutes to ensure they retain their texture and don’t become mushy.
4. Final Seasoning Adjustments
Taste the broth and adjust the seasoning with a bit more salt, black pepper, or cumin as needed. If you prefer a richer flavor, squeeze in some fresh lime juice or stir in a little chopped cilantro. If the broth has reduced too much, add a bit more hot water and simmer for a few extra minutes.
5. Serve and Enjoy
Ladle the hot Caldo de Res into bowls, making sure each serving has a generous portion of tender beef and vegetables. Serve with warm corn tortillas, lime wedges, and freshly chopped cilantro on the side. For an authentic touch, enjoy it with a bit of spicy salsa or a few slices of fresh avocado. ¡Buen provecho!
Alternative Cooking Methods
Instant Pot Method
For a faster version, use an Instant Pot. Set it to Sauté mode, brown the beef for extra flavor, then add water, aromatics, and seasonings. Lock the lid and pressure cook on High for 35 minutes. Allow a natural pressure release, then add vegetables in stages using the Sauté function until tender. Serve hot!
Slow Cooker Method
A slow cooker is perfect for hands-off cooking. Place beef, onion, garlic, bay leaves, and water in the crockpot and cook on Low for 8 to 10 hours or High for 5 to 6 hours. Add carrots, potatoes, and corn halfway through cooking. Stir in zucchini and cabbage in the final 30 minutes, then season and serve.
Stovetop Traditional Method
For the classic stovetop version, bring beef, water, onion, and seasonings to a boil, then reduce to a gentle simmer for 2 to 3 hours. This slow process extracts deep flavor from the bones. Add vegetables in stages, letting each cook until tender. Adjust seasonings, skim excess fat, and serve hot with warm tortillas and lime.
Helpful Tips and Tricks
How to Achieve the Richest Broth
For a deeply flavorful, rich broth, use bone-in beef cuts like shank or oxtail. Simmer slowly over low heat to allow the marrow to release its nutrients. Skim impurities from the surface to keep the broth clear. If you prefer a thicker consistency, let it simmer uncovered to reduce slightly. Adding a few whole cloves of garlic and a small tomato can also enhance the depth of flavor.
Best Beef Cuts for the Most Flavor
The best beef for Caldo de Res is bone-in shank, which provides a deep, meaty broth. Oxtail is another fantastic option, adding a slightly gelatinous texture that makes the soup even more satisfying. If you like leaner cuts, mix in brisket or chuck roast for tender meat chunks. Short ribs work well too, adding a buttery richness that melts into the broth over time.
Common Mistakes to Avoid
- Rushing the simmering process, as the best broth takes time, so let the beef cook low and slow.
- Adding all veggies at once, since some cook faster than others. Stagger their additions to avoid mushy textures.
- Skipping the skimming step, because removing impurities helps keep the broth clear and clean-tasting.
- Not seasoning in layers; adjust salt and spices gradually as you go, tasting throughout for balance.
- Using too much water, which can dilute the flavor. Stick to just enough liquid to cover the ingredients.
How to Serve
What to Serve with Caldo de Res
Caldo de Res is best enjoyed with warm corn tortillas, which you can dip into the flavorful broth. A side of Mexican rice or refried beans makes it even more satisfying. For a fun appetizer, serve it alongside Best Taco Dip Recipe, which adds a creamy, zesty contrast. Don’t forget fresh lime wedges, avocado slices, and crushed tortilla chips for added texture and flavor. A cool glass of agua fresca makes the perfect pairing!
Best Toppings and Garnishes
The right toppings can elevate your Caldo de Res from delicious to unforgettable. Try adding:
- Fresh lime juice to enhance the flavors with a citrusy kick.
- Chopped cilantro and onion for extra freshness and crunch.
- Sliced jalapeños or hot sauce for a spicy twist.
- Diced avocado to bring creaminess and balance to the broth.
- Shredded cabbage or radishes for a subtle crunch.
Mix and match toppings based on your preferences, and enjoy!
Caldo de Res Nutrition Facts
Caloric Breakdown and Key Nutrients
This nourishing soup is packed with protein, vitamins, and minerals. Here’s an approximate breakdown per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 350 kcal | Hearty but balanced |
| Protein | 30g | Essential for muscle repair |
| Carbohydrates | 18g | Mostly from vegetables |
| Fat | 18g | Healthy fats from beef |
| Fiber | 5g | Aids digestion |
| Vitamin A | 40% DV | From carrots and zucchini |
| Iron | 15% DV | Supports oxygen transport |
Health Benefits of Caldo de Res
Caldo de Res is not just comforting, it’s also nutrient-dense. The slow-cooked bone-in beef releases collagen and minerals, which support joint health and digestion. Fresh vegetables provide fiber, antioxidants, and essential vitamins. Plus, the broth is hydrating and easy on the stomach, making it a perfect immune-boosting meal when you’re feeling under the weather.
How to Make It Healthier
Want a lighter version? Try these simple swaps:
- Use lean beef cuts like sirloin instead of shank.
- Reduce sodium by adding less salt and using homemade broth.
- Skip starchy vegetables like potatoes and corn for a lower-carb option.
- Increase fiber with extra cabbage, zucchini, or leafy greens.
- Remove excess fat from the broth by chilling it and skimming off the top layer.
How to Store & Reheat For Later
The Best Way to Store Leftovers
Caldo de Res stores beautifully, making it a great make-ahead meal. Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze portions in sealed freezer bags or containers for up to 3 months. When freezing, leave out the zucchini and cabbage, as they tend to become mushy—simply add fresh ones when reheating for the best texture.
How to Reheat Without Losing Flavor
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the broth has thickened, add a splash of water or broth to loosen it up. In a hurry, microwave individual portions in a microwave-safe bowl, covered, in 1-minute intervals, stirring between each. If you froze the soup, let it thaw in the fridge overnight before reheating. For the freshest taste, add a squeeze of lime and fresh toppings before serving.
Frequently Asked Questions
Can I make Caldo de Res in an Instant Pot or Slow Cooker?
Yes! For an Instant Pot, pressure cook the beef with aromatics for 35 minutes, then add vegetables and cook on Sauté until tender. For a slow cooker, cook the beef on Low for 8 to 10 hours or High for 5 to 6 hours, adding vegetables in stages to prevent overcooking.
What are the best vegetables to use in Caldo de Res?
Traditional Caldo de Res includes carrots, potatoes, corn on the cob, zucchini, and cabbage. Other great additions are chayote, green beans, or bell peppers. If you want more greens, spinach or kale can be stirred in at the end. Choose a variety of textures to make the soup hearty and flavorful.
How long does Caldo de Res last in the fridge?
Store Caldo de Res in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day! To maintain freshness, keep the broth and vegetables separate if possible, then reheat together to avoid mushy textures when serving.
Can I freeze Caldo de Res for later?
Yes! Let the soup cool completely, then freeze it in sealed containers or freezer bags for up to 3 months. To prevent mushy veggies, leave out zucchini and cabbage before freezing and add fresh ones when reheating. Thaw overnight in the fridge, then warm it on the stovetop or microwave.
What is the best cut of beef for Caldo de Res?
Bone-in beef shank is the most traditional choice, as it releases rich marrow and collagen into the broth. Short ribs, oxtail, or beef neck bones are great alternatives. For extra meat, chuck roast adds tender, flavorful bites. If you prefer leaner beef, brisket or sirloin work well.
How do I make my broth clearer and less greasy?
To achieve a clear broth, skim off any foam or impurities that rise to the top while simmering. For a less greasy soup, chill it in the fridge after cooking. Once cooled, remove the solidified fat layer on top. Using leaner cuts can also help reduce excess oil.
More Authentic Mexican Recipes
Love Caldo de Res? Try these other authentic Mexican dishes for more comforting flavors!
- Best Caldo de Res Recipe – Another take on this classic beef soup with slight variations.
- Mexican Espagueti Verde Recipe – A creamy, flavorful green spaghetti made with poblano peppers.
- Marry Me Chicken Soup – A rich, hearty chicken soup perfect for any cozy meal.
Traditional Caldo de Res
Equipment
- Large Pot
- Stove
Ingredients
Beef and Broth
- 1.5 lbs beef shank with bone for a rich, meaty broth
- 1 lb chuck roast cut into chunks
Vegetables
- 3 medium carrots peeled and cut into chunks
- 3 medium potatoes peeled and cut into chunks
- 2 corn on the cob cut into pieces
- 1 medium zucchini sliced
- ½ cabbage chopped
Aromatics and Seasonings
- 1 large onion quartered
- 4 cloves garlic crushed
- ½ cup cilantro chopped
- 2 bay leaves whole
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- ½ tsp cumin optional
Instructions
- Rinse the beef shank and chuck roast under cold water and place them in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the top.
- Add the onion, garlic, bay leaves, and salt to the pot. Reduce the heat and simmer for 1.5 to 2 hours until the beef is tender and the broth is rich.
- Add the carrots and potatoes to the pot and cook for 10 minutes. Then add the corn on the cob, followed by the zucchini and cabbage in the last 10 to 15 minutes of cooking.
- Adjust the seasoning with additional salt, black pepper, and cumin. Stir in fresh lime juice and chopped cilantro just before serving.
- Ladle the hot Caldo de Res into bowls and serve with warm corn tortillas, lime wedges, and avocado slices.