A traditional Mexican beef soup made with tender bone-in beef, fresh vegetables, and a light tomato broth. Caldo de Res is comforting, hearty, and perfect for family meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
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2½ to 3 lbs bone-in beef shank
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10 cups water or beef broth
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3 Roma tomatoes, blended
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½ white onion
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3 garlic cloves, smashed
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2 bay leaves
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2 carrots, cut into thick rounds
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2 ears corn, cut into thirds
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2 potatoes, peeled and quartered
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2 small zucchini, thickly sliced
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½ head cabbage, cut into wedges
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges and tortillas, for serving
Instructions
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Add beef and water to a large pot. Bring to a boil, skim foam, then reduce to a simmer.
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Add onion, garlic, bay leaves, and salt. Simmer for 1.5–2 hours until beef is tender.
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Blend tomatoes with a little water and add to the pot. Simmer 15 minutes.
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Add carrots and potatoes. Cook 15 minutes.
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Add corn and cook another 10 minutes.
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Stir in zucchini and cabbage. Simmer until vegetables are tender.
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Taste, adjust seasoning, and serve hot with cilantro, lime, and tortillas.