Caldo de Res
Mexican Beef Soup
A hearty and flavorful Mexican beef soup, traditionally enjoyed on Sundays with family. This comforting stew features tender beef shank simmered with a medley of vegetables like corn, potatoes, chayote, carrots, and cabbage, all infused with aromatic herbs.
🧂 Ingredients
- 1 kg Beef shank(Bone-in beef shank is preferred for richer flavor. Cut into large, 2-3 inch pieces if not already portioned.)
- 12 cups Water(Or enough to generously cover the beef.)
- 2 tablespoons Salt(Or to taste, for seasoning the broth.)
- 4 Corn on the cob(Husks removed, cut into 2-3 inch pieces.)
- 4 Potatoes(Medium-sized, peeled and cut into large chunks (about 2 inches).)
- 2 Chayote squash(Peeled, seeded, and cut into large chunks (about 2 inches).)
- 3 Carrots(Peeled and cut into thick rounds or diagonal pieces (about 1 inch).)
- 1/4 head Cabbage(Cut into large wedges, about 4-6 wedges.)
- 1/2 cup Fresh cilantro(Chopped, for garnish. Reserve some sprigs for the broth if desired.)
- 1 lime Lime wedges(Cut into wedges, for serving.)
- Salsa(Optional, for serving.)
👨🍳 Instructions
- 1
Place the beef shank pieces in a large stockpot or Dutch oven. Add enough cold water to generously cover the beef (about 12 cups). Add 2 tablespoons of salt. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover, and simmer gently.
⏱️ 1 hour 30 minutes - 2
After 1.5 hours of simmering, the beef should be starting to become tender. Skim off any impurities that have risen to the surface for a clearer broth. Add the prepared corn pieces, potato chunks, chayote chunks, and carrot pieces to the pot. Ensure the vegetables are submerged in the broth. Continue to simmer, covered.
⏱️ 45 minutes - 3
Add the cabbage wedges to the pot. Continue to simmer until the cabbage is tender-crisp and all the vegetables and beef are fully cooked and tender, about 10-15 more minutes. The broth should be flavorful and the meat should easily pull away from the bone.
⏱️ 10-15 minutes - 4
Taste the broth and adjust seasoning with more salt if needed. Ladle the soup into large bowls, ensuring each serving gets a piece of beef, corn, potatoes, chayote, carrots, and cabbage. Garnish generously with fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing into the soup, and optional salsa.
⏱️ 5 minutes
💡 Pro Tips
- ✓Bone-in beef shank is crucial for the rich marrow and deep flavor of the broth.
- ✓Don't overcook the vegetables; they should be tender but still hold their shape. Add them in stages as per the instructions.
- ✓Skim the broth periodically during the initial simmering stage to remove impurities and achieve a cleaner, more refined taste.
- ✓This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like green beans, zucchini, or pumpkin (calabaza) along with the potatoes and corn.
- For a richer flavor, you can brown the beef shank pieces in a little oil before adding water and simmering.
- Use beef short ribs (costilla de res) instead of shank for a different cut of beef.