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Caldo de Res (Mexican Beef Soup)
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Caldo de Res (Mexican Beef Soup)

Caldo de Res is a beloved traditional Mexican beef soup, known for its comforting flavors and hearty combination of beef shanks, bone-in soup cuts, and a colorful medley of vegetables. This one-pot meal is a staple in Latino and Mexican households and is perfect for any season.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Latino, Mexican
Keyword: caldo, Caldo de Res, comfort food, Mexican beef soup, traditional soup
Servings: 7
Calories: 350kcal
Cost: ~$20–25

Equipment

  • Large stockpot or Dutch oven
  • Skimmer or spoon for removing impurities
  • Knife and cutting board
  • Measuring spoons
  • Ladle

Ingredients

  • 4 beef shank steaks
  • Soup bones (beef marrow bones)
  • 2 carrots, peeled and chopped
  • 2 zucchinis, chopped
  • 2 calabazas (Mexican squash), chopped
  • 2 whole corn cobs, cut into quarters
  • 2 celery stalks, chopped
  • ⅓ head of cabbage, chopped
  • 2 Roma tomatoes, chopped
  • 2 russet potatoes, peeled and chopped
  • ¼ cup tomato sauce (optional)
  • 3 garlic cloves, peeled
  • 1 medium onion, halved
  • 2 tablespoons APC OG (all-purpose seasoning: salt, pepper, garlic)
  • 2 teaspoons cumin (comino)
  • Water (enough to cover ingredients and adjust as needed)

Instructions

  • Prepare the base: Rinse soup bones thoroughly and place them in a large stockpot. Cover with water (but not too much—you can add more later) and bring to a simmer over medium heat.
  • Skim impurities: As the bones simmer for 20–30 minutes, skim off any froth or impurities that rise to the top.
  • Add beef shanks: Add the beef shank steaks to the pot. Continue simmering for about an hour to extract flavor and ensure the meat becomes tender.
  • Add aromatics and base vegetables: Add the halved onion, garlic cloves, celery, corn pieces, and optional tomato sauce. Simmer for 15 minutes.
  • Add carrots: Once the broth begins to develop deeper color and flavor, stir in the chopped carrots. Simmer for another 10 minutes.
  • Add cabbage and tomatoes: Add chopped cabbage and Roma tomatoes, allowing them to soften and meld into the broth.
  • Add potatoes: Add potatoes and cook until fork-tender and the meat is falling apart (about another 30–45 minutes).
  • Season to taste: Season with APC OG seasoning and cumin. Adjust seasoning and water level as needed.
  • Serve: Serve hot with a side of Spanish rice, lime wedges, and hot sauce. Optional: scoop out and enjoy the bone marrow for a rich, authentic touch.

Notes

  • Timing tip: Don’t rush the process—the longer, slower cook ensures maximum flavor and tenderness.
  • Water tip: Start with less water and add more as needed during cooking.
  • Customization: Feel free to experiment with other vegetables like chayote, green beans, or even chiles for heat.
  • Serving tip: Some like to serve the broth and vegetables in one bowl and the beef separately—both ways are delicious.
  • Tradition tip: Adding Spanish rice directly into the soup is a personal and family-favorite twist.