Caldo de Res
Caldo de Res is a traditional Mexican beef and vegetable soup that’s hearty, comforting, and deeply nourishing. Made with a rich combination of beef bones, short ribs, and chuck roast, it simmers slowly to develop layers of flavor in a deeply savory broth.Packed with vegetables like corn, yucca, zucchini, chayote, and cabbage, it’s a vibrant and satisfying one-pot meal that feeds a crowd. Aromatics like onion, garlic, cumin, oregano, and a blend of fresh herbs—parsley, cilantro, and mint—bring brightness and depth to each spoonful.It’s typically served with chopped onion, cilantro, and lime or lemon wedges for a fresh, tangy finish. Whether enjoyed on a chilly evening or served during family gatherings, Caldo de Res is the kind of soulful comfort food that brings everyone to the table.
Equipment
Ingredients
- 16 cup water
- 2 bay leaves
- 2 lbs beef soup bones
- 1 lb bone-in beef short ribs cut into individual ribs
- 1 lb beef chuck roast cut into large chunks
- 2 tbsp beef bouillon
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp dried oregano
- 1 1/2 tbsp salt or to taste
- 1/2 white onion chopped
- 8 –10 garlic cloves finely minced
- 2 ears of corn shucked and cut into 6 pieces
- 1 medium-sized yucca peeled and cut into large chunks
- 1/2 head of cabbage cut into large chunks
- 1 bell pepper chopped
- 2 chayote squash cut into large chunks
- 2 medium carrots peeled and chopped into thick chunks
- 3 celery stalks cut into thick chunks
- 3 zucchinis cut into thick chunks
- 6 sprigs parsley chopped
- 6 sprigs cilantro chopped
- 6 sprigs mint chopped
For serving:
- Chopped cilantro
- Chopped white onion
- Lemon or lime wedges
Instructions
- In a large pot, bring 16 cups of water and a big pinch of salt to a boil. Add the bay leaves, beef bones, short ribs and meat, and lower the heat to a simmer.
- Simmer for 1 hour and 30 minutes, or until the meat is tender, skimming off any scum that rises to the top. As it simmers, add more water as needed to maintain the same level of broth throughout the cooking process.
- Next, add the seasonings, onion, garlic, corn and yucca, and cook for about 15 minutes. Add the remaining vegetables and cook until all the vegetables are tender, about 10–12 minutes.
- Finish by adding the fresh herbs and adjusting seasoning to taste, if needed.
- Serve with chopped onion, cilantro and lime wedges. Enjoy!
Notes
- For even richer flavor, roast the beef bones before simmering.
- Yucca adds great texture but can be swapped for potato if unavailable.
- Let the soup rest for 10 minutes before serving to let the flavors settle.
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