Caldo de Res
A soul-warming Mexican beef soup loaded with tender chunks of beef, hearty vegetables, and a richly seasoned broth. This comforting one-pot meal simmers low and slow, filling the kitchen with the aroma of cumin, garlic, and fresh lime. Serve with warm corn tortillas for a complete, satisfying dinner.
For 6 servings
- prep · ~10 min
Brown the beef shank.
In a large stockpot over medium-high heat, add the beef shank pieces. Sear on all sides until deeply browned, about 8-10 minutes. This builds the rich base flavor for the broth.
TIPDon’t crowd the pot — work in batches if needed for even browning. - boil · ~90 min
Simmer the beef with aromatics.
Cover the browned beef with 12 cups water. Add the halved onion, smashed garlic, bay leaves, and cumin. Bring to a rolling boil, then reduce heat to low. Skim off any gray foam that rises to the surface. Cover partially and simmer gently for 1 hour 30 minutes, until the meat is fork-tender.
TIPSkimming the foam keeps the broth clear and clean-tasting. - prep · ~2 min
Remove the aromatics.
Using a slotted spoon, fish out the spent onion halves, garlic cloves, and bay leaves. Discard them. Taste the broth and add salt.
- simmer · ~10 min
Add the root vegetables.
Add the carrot chunks and potato quarters to the pot. Return to a gentle simmer and cook for 10 minutes.
- simmer · ~20 min
Add the corn and remaining vegetables.
Gently drop in the corn rounds, zucchini half-moons, and cabbage wedges. Continue simmering until all vegetables are tender but not mushy, about 15-20 minutes.
TIPZucchini and cabbage should still have a slight bite — they cook quickly. - assemble · ~2 min
Ladle into bowls and serve.
Divide the beef chunks and vegetables evenly into warmed bowls, then ladle the hot broth over the top. Serve immediately with lime wedges, chopped cilantro, and sliced jalapeño on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, sear the beef shank in batches to avoid steaming.
- 2Skim the gray foam during the first boil to ensure a clear, clean broth.
- 3Add zucchini and cabbage only in the last 15 minutes so they stay tender-crisp.
- 4For an even deeper broth, toast the cumin in the dry pot for 30 seconds before adding water.
- 5Cool the soup completely before refrigerating; the fat will solidify for easy removal.
- 6Use bone-in beef shank for extra collagen that enriches the broth's body.
- 7If making ahead, store the meat and vegetables separate from the broth to prevent sogginess.
Adapt it for your goals.
Spicy chipotle
Add 1-2 chipotle peppers in adobo sauce (minced) along with the root vegetables for a smoky, fiery kick that complements the beef's richness.
low carbLow-carb
Replace the corn and potatoes with extra zucchini, cabbage, and a few chunks of jicama for a keto-friendly version that still delivers hearty texture.
vegetarian caldoVegetarian caldo
Omit the beef and use 4 cups sliced mushrooms and 2 cans pinto beans; simmer with the same aromatics for a plant-based broth that's equally soulful.
herb gardenHerb-garden
Stir in a handful of fresh epazote or mint during the last 5 minutes of simmering for an authentic herbal lift that brightens the deep beef flavor.
quick weeknightQuick weeknight
Use pre-cooked beef stew meat and reduce the simmering time to 20 minutes; the broth will be lighter but the meal comes together in under an hour.
Why this is on our healthy list.
Rich in Collagen
The bone-in beef shank breaks down during long simmering, releasing collagen and gelatin that support joint and skin health.
High in Vitamin A
Carrots and zucchini provide beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Fiber
Corn, cabbage, and potatoes contribute dietary fiber that aids digestion and promotes a feeling of fullness.
Low in Added Fat
This soup relies on the natural juices of beef and vegetables, using no additional oil or butter for its rich flavor.
Hydrating and Electrolyte-Balancing
The broth, along with water-rich vegetables like zucchini and cabbage, helps maintain hydration and supplies potassium from potatoes.
Frequently asked questions
Yes, beef chuck or brisket work well—just keep them bone-in and cut into 2-inch chunks for the best broth flavor and tenderness.
