Some days you just need a hug in a bowl. You know the feeling, right? When it’s a little chilly outside, or you’re just feeling down, and all you want is something warm and comforting.
This is that recipe. It’s my Caldo de Res, a Mexican beef soup that tastes like home, even if you’ve never had it before. I’m going to show you exactly how to make it so it comes out perfect every single time, with a rich broth and veggies that are cooked just right.
This isn’t some fancy, complicated thing. It’s simple, honest-to-goodness food. Let’s make something amazing together.
What You’ll Need
Getting your ingredients ready is half the battle, but don’t worry, there’s nothing too crazy in here. The most important part is getting good quality beef because that’s where all the flavor for our broth is going to come from. Seriously, it makes a huge difference.
Here’s a quick look at the main players for our soup broth. The bone-in beef is non-negotiable for me, it’s the secret to a broth that tastes like it simmered all day.
| Broth Ingredients | Amount |
|---|---|
| Beef Shank (bone-in) | 2 ½ lbs |
| Water | 12 cups |
| White Onion | 1 whole |
| Garlic | 1 whole head |
| Bay Leaves | 2 leaves |
| Salt | 1 tbsp |
Now for the good stuff—all the hearty vegetables that make this soup a full meal. I add these in a couple of stages so nothing turns to mush. Nobody likes mushy soup.
| Vegetable Ingredients | Amount |
|---|---|
| Corn on the Cob | 3 ears, cut |
| Carrots | 4 medium |
| Celery Stalks | 3 medium |
| Russet Potatoes | 1 lb |
| Chayote Squash | 2 medium |
| Cabbage | ½ head |
And finally, the little things you’ll want for serving. These totally change the game, adding a fresh, zesty kick right at the end. Don’t skip the lime.
| For Serving | Amount |
|---|---|
| Fresh Cilantro | ½ cup, chopped |
| Limes | 4 whole, cut |
| Cooked Rice (optional) | As needed |
| Corn Tortillas (optional) | As needed |
Tools To Get The Job Done
You don’t need a professional kitchen setup for this, I promise. Most of this stuff you probably already have.
- A Big Pot: And I mean big. A large stockpot or a Dutch oven is perfect. At least 8 quarts.
- Cutting Board: A nice, sturdy one for all the veggie chopping.
- Sharp Knife: A dull knife is more dangerous than a sharp one!
- Ladle: For serving up that beautiful soup.
- A Small Bowl: We’ll use this for skimming stuff off the top of the broth. I’ll explain later.
Pro Tips From My Kitchen
I’ve made this soup more times than I can count, and I’ve made all the mistakes so you don’t have to. Here are a few things that really take it from good to great.
- Brown The Beef First. I know, I know, it’s an extra step. But it’s the most important one. Searing the beef shank in the hot pot before adding water creates this deep, rich, roasted flavor that you just can’t get otherwise. This is what makes your broth taste like it came from a restaurant.
- Skim The Scum. This sounds gross, but it’s super important. When the beef starts to simmer, a grayish foam will rise to the top. This is just protein stuff, but if you leave it in, it can make your broth cloudy and give it a slightly off taste. Just use a spoon to skim it off for the first 20-30 minutes. Your reward will be a crystal-clear, beautiful broth.
- Veggies Go In Stages. This is my biggest secret. If you dump all the vegetables in at the beginning, some will turn to absolute mush by the time the meat is tender. We add the tough guys (corn, carrots) first, then the medium guys (potatoes, celery), and finally the softies (chayote, cabbage) at the very end. This way, every single vegetable is perfectly cooked.
Let’s Make Some Caldo de Res: Step-by-Step
Alright, ready to do this? Just follow along. We’ll take it one step at a time, and it’s going to be delicious.
Step 1: Get That Flavor Started
First things first, put your big pot on the stove over medium-high heat. Add a tiny bit of oil. Place your beef shank pieces in the pot, giving them some space. Let them sit there for about 4-5 minutes without touching them. You want to get a really nice, deep brown crust on one side. Then flip them and do the other side. (Don’t worry about cooking it through, we’re just building flavor here.)
Step 2: Build The Broth
Once the meat is browned, pour in your 12 cups of water. It’s gonna hiss and steam, and all those brown bits on the bottom of the pot will lift off—that’s pure gold. Cut your onion in half and slice the top off the head of garlic. Toss the onion, garlic, bay leaves, and salt into the pot.
Step 3: Simmer and Skim
Bring the pot to a boil, then immediately turn the heat down to low so it’s just barely bubbling. This is the simmering part. For the next 30 minutes, stay kind of close by and use a spoon to skim off any of that gray foam that rises to the top. Just scoop it off and discard it.
Step 4: The Long Haul
Once you’ve skimmed most of the foam, put a lid on the pot but leave it cracked open a little. Let it simmer like this for at least 2 hours. Go watch a movie or something. This is where the beef gets super tender and the broth gets all its flavor.
Step 5: Veggie Time, Part One
After 2 hours, your beef should be getting really tender. Fish out the onion, garlic head, and bay leaves and just throw them away; they’ve done their job. Now, add the corn on the cob pieces and the chopped carrots to the pot. Let these cook for about 15 minutes.
Step 6: Veggie Time, Part Two
Next, add the potatoes and celery. Give it a gentle stir and let that cook for another 10 minutes. The potatoes should be starting to get a little soft but not falling apart yet.
Step 7: The Final Veggies
Okay, last ones in! Add your chayote squash and the chunks of cabbage. These guys only need about 10-15 minutes to get tender-crisp. You don’t want soggy cabbage. At this point, taste the broth. Does it need more salt? Add it now, a little at a time.
Step 8: Finish and Serve
Turn off the heat. Your soup is done! The beef should be falling off the bone and all the veggies should be perfectly cooked. Ladle it into big bowls, making sure everyone gets a piece of everything. Serve it with a big sprinkle of fresh cilantro, a couple of lime wedges for squeezing, and a side of warm corn tortillas or rice.
Substitutions and Fun Variations
One of the best things about a soup like this is that you can totally make it your own. It’s pretty hard to mess up.
- Different Beef Cuts: No beef shank? You can use bone-in beef short ribs or even oxtail. The key is to use something with a bone for that rich broth.
- Veggie Swaps: Don’t like chayote? Use zucchini instead (but add it at the very end, it cooks fast). You can also add turnips, parsnips, or even green beans.
- Make it Spicy: If you like a little heat, you can add a whole jalapeño or two to the broth when you add the onion and garlic. Or, serve with your favorite hot sauce.
- Slow Cooker Method: You can totally do this in a slow cooker. Just brown the meat first, then add everything (except the cabbage and chayote) to the slow cooker and cook on low for 6-8 hours. Add the soft veggies in the last 30-45 minutes.
Make-Ahead and Storage Tips
This soup is almost better the next day, so it’s perfect for making ahead of time.
Making It Ahead:
You can make the entire broth and cook the beef a day or two in advance. Just let it cool, store it in the fridge, and then reheat it on the stove. When it’s simmering again, you can proceed with adding the vegetables. This breaks up the cooking time nicely.
Leftovers and Storage:
Let the soup cool down completely before you put it away. It’ll last in an airtight container in the fridge for up to 4 days. The veggies might get a little softer, but it will still be delicious.
When you reheat it, do it gently on the stove. I find that microwaving can sometimes make the beef a little tough.
Frequently Asked Questions (FAQ)
Q1. Why is my broth cloudy?
Ans: You probably just didn’t skim off enough of the scum at the beginning. It’s okay, it will still taste great! It’s just a looks thing.
Q2. Can I use boneless beef?
Ans: You can, but I wouldn’t recommend it. The bones release collagen and minerals that create a much richer, more flavorful broth.
Q3. Is Caldo de Res spicy?
Ans: Nope, not at all! The flavor is rich and beefy, not spicy. You can add spice yourself with jalapeños or hot sauce when you serve it.
Q4. My beef is still tough. What did I do wrong?
Ans: You probably just didn’t cook it long enough. If the beef isn’t tender, just put the lid back on and let it simmer for another 30-60 minutes. It’ll get there.
Q5. Can I freeze this soup?
Ans: Yes, but with a warning. The broth and meat freeze beautifully, but potatoes can get a weird, grainy texture after being frozen. If you plan to freeze it, I suggest making the broth and beef, freezing that, and then adding fresh veggies when you reheat it.
Wrapping Up
See? That wasn’t so hard. You just made a pot of one of the most comforting soups on the planet. The whole house probably smells amazing right now.
The best part is sitting down to a big, steaming bowl of it. It’s the kind of food that makes you feel good from the inside out. I really hope you give this a try.
If you do make it, please come back and leave a comment below! Tell me how it went, if you made any changes, or if you have any questions. I love hearing from you guys. Now go enjoy your soup
