Caldo de Res – Mexican Beef Soup


  • 2 lbs beef shank, bone-in
  • 1 onion, quartered
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 ears of corn, cut into chunks
  • 2 potatoes, peeled and cubed
  • 1 zucchini, sliced
  • 1/2 cabbage, coarsely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 10 cups water
  • Lime wedges, for serving


  1. Prepare the Beef:
    • In a large pot, heat the vegetable oil over medium-high heat.
    • Add the beef shank and sear on all sides until browned, about 5-7 minutes.
    • Remove the beef and set aside.
  2. Create the Base:
    • In the same pot, add the quartered onion and minced garlic. Sauté until fragrant, about 2 minutes.
    • Return the beef to the pot, add water, and bring to a boil. Skim off any foam that rises to the surface.
  3. Simmer the Soup:
    • Reduce heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender.
  4. Add Vegetables:
    • Add the carrots, corn, and potatoes to the pot. Season with salt and pepper. Simmer for an additional 30 minutes.
    • Add the zucchini and cabbage, simmer for another 15 minutes, or until all vegetables are tender.
  5. Finish and Serve:
    • Stir in the chopped cilantro and adjust seasoning as needed.
    • Ladle the soup into bowls, ensuring each serving gets a mix of beef, broth, and vegetables.
    • Serve with lime wedges on the side for a burst of fresh citrus flavor.

Enjoy your hearty and delicious Caldo de Res – a perfect comfort food that brings the authentic flavors of Mexican cuisine to your table!


Easy Way Method 2


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