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Caldo de Res

Mexican · Soup

A hearty and nutritious traditional Latin American beef soup featuring tender bone-in beef, marrow, and a vibrant medley of garden vegetables in a rich, clear broth.

IntermediateGluten freeDairy free
The EZdish collectionAI-created recipe
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Caldo de Res — recipe cover
2 hr 30 minA little patience, a lot of flavor
Prep time30 min
Cook time2 hr
Servings6 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Add the beef shank, short ribs, onion, garlic, and salt

    In a large stockpot, add the beef shank, short ribs, onion, garlic, and salt. Cover with 3 liters (3 quart) of water.

  2. Bring the pot to a boil

    Bring the pot to a boil. Once boiling, use a spoon to skim off and discard any foam that rises to the top to ensure a clear broth.

  3. Reduce heat to low

    Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender and begins to pull away from the bone.

    1 hr 30 min

  4. Add the corn and carrots

    Add the corn and carrots to the pot. Simmer for 15 minutes.

    15 min

  5. Add the potatoes and chayote

    Add the potatoes and chayote. Simmer for another 15 minutes until the potatoes are almost tender.

    15 min

  6. Stir in the cabbage wedges and the bunch of cilantro

    Stir in the cabbage wedges and the bunch of cilantro. Simmer for an additional 10 minutes until the cabbage is soft but not mushy. Adjust salt to taste.

    10 min

A little kitchen wisdom

For the best flavor, use bone-in cuts like beef shank or short ribs to enrich the broth with marrow. Serve with fresh lime wedges, warm corn tortillas, and a spicy salsa on the side.

What you'll need

Large stockpotLadleVegetable peelerCutting boardSkimming spoon
Keep the good going

For now. And for later.

Make it ahead

The broth can be made 1 day in advance. Reheat and add fresh vegetables just before serving to maintain texture.

Store & enjoy

Store in an airtight container. Remove cilantro bunch before storing to prevent bitterness. Reheat on the stovetop over medium heat. Add a splash of water if the broth has reduced.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Caldo de Res
Step 1 of 6

Add the beef shank, short ribs, onion, garlic, and salt

In a large stockpot, add the beef shank, short ribs, onion, garlic, and salt. Cover with 3 liters (3 quart) of water.