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The Only Caldo de Res Recipe You’ll Ever Need
There are certain smells that just feel like a hug. For me, the rich, savory aroma of Caldo de Res simmering on the stove is one of them. It’s the ultimate comfort food, a hearty Mexican beef soup that warms you from the inside out.
This isn’t just a soup; it’s a full meal in a bowl. It’s packed with tender beef that falls apart, a deeply flavorful broth, and chunky, wholesome vegetables.
I remember my grandmother making this on chilly weekends. The whole house would fill with the scent of simmering beef and spices. It was a promise of a satisfying, nourishing meal that brought everyone to the table.
Forget thin, watery soups. This Caldo de Res is the real deal. It’s a recipe I’ve tweaked over the years to get it just right, and I’m so excited to share it with you. Let’s get cooking.
What You’ll Need
The beauty of this soup is in its simple, fresh ingredients. Here’s what you’ll need to gather.
For the Beef and Broth:
- 3 lbs bone-in beef shank or beef chuck roast, cut into 2-inch chunks
- 2 beef marrow bones (optional, but highly recommended for flavor)
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt (or to taste)
- 12 cups of water
For the Vegetables:
- 3 large carrots, peeled and cut into 2-inch chunks
- 3 celery stalks, cut into 2-inch pieces
- 2 large russet potatoes, peeled and quartered
- 2 ears of corn, shucked and cut into 2-inch rounds
- 1/2 head of green cabbage, cut into large wedges
- 1 cup chopped cilantro, for garnish
- 1/2 white onion, finely chopped for garnish
- Lime wedges, for serving
Tools Required
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- Large stockpot or Dutch oven (at least 8 quarts)
- Large spoon or ladle
- Fine-mesh strainer or skimmer
- Cutting board
- Sharp knife
How to Make Caldo de Res
Follow these steps carefully, especially when it comes to timing the vegetables. This ensures everything is perfectly cooked.
Step 1: Place the beef chunks and marrow bones in your large stockpot. Cover them completely with the 12 cups of water. Bring to a boil over high heat.
Step 2: As the water begins to boil, a layer of foam or “scum” will rise to the surface. Use a large spoon or skimmer to carefully remove and discard this foam. This is key for a clear, clean-tasting broth.
Step 3: Once you’ve skimmed the foam, add the quartered onion, smashed garlic, bay leaves, peppercorns, and salt. Reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. The beef should be getting tender.
Step 4: After 2 hours, add the carrots and corn to the pot. These vegetables take the longest to cook. Let them simmer with the beef for about 20 minutes.
Step 5: Next, add the celery and potatoes. Continue to simmer for another 15-20 minutes, or until the potatoes are just about fork-tender.
Step 6: Finally, gently place the cabbage wedges on top of the soup. Cover and cook for a final 10-15 minutes. The cabbage should be tender but not mushy. Be careful not to overcook the vegetables.
Step 7: Taste the broth and adjust the salt if needed. Remove the bay leaves and the onion quarters from the beginning. Serve hot in large bowls, making sure each person gets a mix of beef, vegetables, and plenty of broth. Garnish with fresh cilantro, chopped onion, and a squeeze of lime juice.
Pro Tips
After making this soup dozens of times, I’ve picked up a few tricks that make a huge difference.
- Don’t Skip the Skimming: Seriously. That foam that rises to the top when boiling the beef is made of proteins and impurities. Skimming it off is the single most important step for achieving a crystal-clear and delicious broth. Take your time with this.
- Layer the Veggies: Do not just dump all the vegetables in at once. They cook at different rates. Adding them in stages—hardest ones first (carrots, corn) and softest ones last (cabbage)—ensures nothing turns to mush. Every vegetable should be tender yet hold its shape.
- Bone-In is Best: For the best, most flavorful broth, you need bones. Beef shank (chamorro de res) or bone-in chuck roast are perfect. The marrow bones also add incredible richness and depth. If you can’t find them, ask your butcher. It’s worth the extra step.
- Low and Slow Simmer: Once you add the aromatics, resist the urge to boil the soup rapidly. A gentle, low simmer is what extracts all the flavor from the beef and bones without making the meat tough. Patience is your best friend here.
Substitutions and Variations
This recipe is very forgiving. Feel free to customize it based on what you have or what you like.
| Ingredient | Substitution Suggestion |
|---|---|
| Beef Shank | Bone-in chuck roast, oxtail, or short ribs. |
| Russet Potatoes | Red potatoes, Yukon Gold, or yucca root. |
| Vegetables | Add chayote squash, zucchini, or green beans. |
| Spicy Kick | Add a whole jalapeño or serrano pepper to the broth. |
Make-Ahead Tips
You can easily prep parts of this soup in advance to save time.
The broth can be made a day or two ahead. Simply cook the beef with the aromatics as directed, then strain the broth and refrigerate it. The fat will solidify on top, making it easy to remove if you want a leaner soup. Reheat the broth and add the vegetables when you’re ready to serve.
You can also chop all your vegetables (except the potatoes, which will brown) a day in advance and store them in an airtight container in the fridge.
Nutritional Breakdown and Diet Swaps
This is a hearty, nutrient-dense soup. Here’s a general idea of its nutritional value, though it can vary.
For a lower-carb version, you can swap the potatoes and corn for non-starchy vegetables like cauliflower, zucchini, or green beans. To lower the sodium, use low-sodium beef broth instead of water and control the salt you add.
| Dietary Need | Ingredient Swap |
|---|---|
| Low-Carb / Keto | Replace potatoes and corn with cauliflower and zucchini. |
| Low-Sodium | Use water as the base and add salt sparingly at the end. |
| Leaner Soup | Use a leaner cut like sirloin and skim all fat. |
Meal Pairing and Efficiency Tips
Caldo de Res is a complete meal, but it’s traditionally served with warm corn tortillas for dipping, a side of Mexican rice, and a full spread of garnishes.
To speed things up, you can use a pressure cooker or Instant Pot. The beef and broth portion can be cooked in about 45-50 minutes on high pressure, cutting the simmering time significantly. You would then release the pressure and add the vegetables in stages using the sauté or simmer function.
Leftovers and Storage
Leftover Caldo de Res is fantastic, and some say it’s even better the next day as the flavors continue to meld.
Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, do it gently on the stove over medium-low heat to avoid overcooking the vegetables.
This soup also freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating.
Frequently Asked Questions
Q1. What is the best cut of beef for Caldo de Res?
Ans: The best cuts are bone-in, tougher cuts with lots of connective tissue. Beef shank (chamorro) is the most traditional and provides amazing flavor from the bone. Bone-in chuck roast and short ribs are also excellent choices.
Q2. Why is my broth cloudy?
Ans: A cloudy broth is usually caused by two things: not skimming the scum off the top at the beginning, or boiling the soup too aggressively instead of gently simmering it. A rapid boil can break down the solids into smaller particles that stay suspended in the liquid.
Q3. Can I make this in a slow cooker?
Ans: Yes! Place the beef, water, and aromatics in the slow cooker and cook on low for 6-8 hours. You’ll still want to skim any foam at the beginning if possible. Add the vegetables in stages during the last 1-2 hours of cooking to prevent them from getting mushy.
Q4. My vegetables turned out mushy. What went wrong?
Ans: This is the most common mistake. It means the vegetables were added too early or cooked for too long. Follow the instructions to add them in stages, starting with the heartiest ones, to ensure each one is perfectly tender.
Wrapping Up
There you have it—a truly soul-soothing bowl of Caldo de Res. It’s more than just a recipe; it’s a tradition, a comforting meal that feels like home, no matter where you are.
I hope you give this recipe a try. It’s perfect for a lazy Sunday, a chilly evening, or anytime you need a little comfort in your life.
If you make it, please drop a comment below and let me know how it turned out. I’d love to hear about your experience or any personal touches you added!
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