Caldo De Res Recipe (Mexican Beef Soup)

I’m excited to share my Caldo de Res, a Mexican Beef Caldo made with bone-in beef shank, potatoes, and carrots that will make you want to read on.

I made this Caldo de Res because I wanted something gutsy, not sweet or froufrou. The beef shank gives a deep, honest backbone while chunks of potatoes soak up the broth, so every spoonful flips between rich and bright.

It smells like the Mexican Beef Caldo my abuela whispered about, but I tweaked it enough that it’s also a little of those Mexican American Recipes I grew up stealing from relatives. It wont fix everything, but it will make you ask for another bowl and wonder how simple soup can be so clever.

You might be surprised.

Ingredients

• beef shank: rich in protein and collagen, adds deep savory beef flavor
• Corn gives natural sweetness, carbs and fiber, and a bright bite
• Potatoes add starch and body, good carbs, filling and comforting
• Carrots bring sweetness, beta carotene, fiber and a warm color
• Cabbage adds crunch, vitamins C and K, low calorie bulk
• Zucchini is light and watery, adds mild flavor and extra nutrients
• Onion and garlic give aromatic depth, savory and slightly sweet notes
• Tomato adds subtle acidity, umami and helps brighten the broth
• Cilantro and lime finish add fresh herbiness and a zesty citrus kick

Ingredient Quantities

• 1 lb beef shank, bone-in, trimmed of excess fat
• 4 cups beef broth (low sodium if you prefer)
• 1 cup potatoes, diced (about 1 medium)
• 1 cup carrots, sliced (about 2 medium)
• 2 ears corn, cut into 3-4 pieces each
• 1 medium white onion, quartered
• 2 garlic cloves smashed
• 1 medium tomato, quartered
• 1 cup green cabbage, chopped
• 1 medium zucchini, sliced
• 1 small chayote, peeled and cubed (optional)
• 1 bay leaf
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro for serving
• lime wedges for serving

How to Make this

1. Pat the 1 lb bone-in beef shank dry, season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper; heat a splash of oil in a large pot and brown the shank on all sides for extra flavor, it’s optional but worth it.

2. Add 4 cups beef broth, the quartered white onion, 2 smashed garlic cloves, quartered tomato, 1 bay leaf and 1 tsp dried oregano to the pot; bring to a boil, skim any foam, then reduce to a gentle simmer, cover and cook
1.5 to 2 hours until meat is very tender.

3. When the meat is tender, remove the shank to a cutting board, pull the meat off the bone into bite sized pieces and return the meat to the pot; discard the bone and bay leaf.

4. Add 1 cup diced potatoes and 1 cup sliced carrots to the simmering broth, cook about 15 to 20 minutes until they start to get tender.

5. Add the 2 ears of corn cut into pieces and simmer another 10 to 15 minutes so corn cooks through and releases sweetness.

6. Stir in 1 cup chopped green cabbage, 1 sliced zucchini and the cubed chayote (if using), simmer 8 to 12 minutes more so the squash and cabbage are tender but not mushy.

7. Taste and adjust seasoning, add more salt or pepper if needed; if the broth tastes flat, a squeeze of lime brightens it up right before serving.

8. Ladle soup into bowls, sprinkle 2 tbsp chopped fresh cilantro over each bowl and serve with lime wedges on the side for people to squeeze as they like.

9. Leftovers keep well, refrigerate up to 3 days or freeze portions for up to 3 months; reheat slowly on the stove so the meat stays tender.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 qt or bigger) youll brown and simmer the shank in this
2. Sturdy cutting board for trimming, chopping and pulling the meat off the bone
3. Chef’s knife, sharp for veg and meat work
4. Tongs plus a couple forks or a meat fork to handle and shred the shank
5. Wooden spoon or silicone spatula for stirring the broth and veggies
6. Ladle for serving the soup into bowls
7. Measuring cups and measuring spoons for the broth, salt and oregano
8. Slotted spoon or skimmer to remove foam and take out the bone/bay leaf
9. Mixing bowl or plate to hold the pulled meat and discarded bits while you finish the soup

FAQ

Caldo De Res Recipe (Mexican Beef Soup) Substitutions and Variations

• Beef shank: use beef short ribs or oxtail for an even richer, gelatinous broth, or choose beef chuck roast cut into large chunks for a cheaper option, just simmer a bit longer so it gets tender.
• Beef broth: swap for chicken broth if you want a lighter flavor, or use 4 cups water plus 2 beef bouillon cubes or paste if you dont have broth; vegetable broth works too if you want less meaty taste.
• Chayote: replace with extra zucchini or yellow summer squash for a similar mild texture, or use peeled yuca or cassava for a firmer, starchier bite, just remember yuca takes longer to cook.
• Potatoes: use sweet potatoes for a sweeter, softer finish, or try peeled yucca for a denser chew, and if you use sweet potato cut pieces a bit bigger so they dont turn to mush.

Pro Tips

1) Brown the shank if you can, it really adds depth by creating those browned bits on the pot floor; deglaze with a little broth to scrape them up, it makes the broth taste way richer.
2) Salt in stages, not all at the start, because the broth will reduce and things get saltier as it cooks, then taste and finish with a squeeze of lime to wake everything up.
3) Cut veggies to similar sizes so they cook evenly, and add the delicate stuff like zucchini and cabbage at the end so they dont turn to mush; corn stays sweeter if you dont overcook it.
4) Keep the bone in while simmering for extra flavor then discard it before serving, chill the broth so the fat firms and you can scoop most of it off if you want a cleaner soup, and freeze single portions for easy reheats later.