Latin American Mexican Soups and Stews Beef Caldo de Res (Mexican Beef Soup) 4.8 (364) 273 Reviews 124 Photos Caldo de res is a Mexican beef soup that's extremely hearty and satisfying. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapeños, and more cilantro. Submitted by LKONIS Updated on August 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 124 124 124 124 124 Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Warm up on a cold night with this caldo de res recipe. What Is Caldo De Res? Caldo de res is a Mexican beef and vegetable soup. The bone-in beef shank is cooked in the broth, giving the soup a rich and meaty flavor. How to Make Caldo De Res You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Caldo De Res Ingredients Here’s what you’ll need to make this caldo de res recipe: For the soup: bone-in beef shanks, vegetable oil, salt and pepper, onion, beef broth, diced tomatoes, water, carrots, cilantro, chayotes, corn, potatoes, and cabbageTo garnish: cilantro, pickled jalapenos, finely chopped onion, lime wedges, and quartered radishes How to Make Homemade Caldo De Res Cut the meat from the bone, leaving some on the bone, and cut into cubes. Cook the meat and bones, seasoned with salt and pepper, in oil until brown. Cook the onion, then stir in the broth and tomatoes. Simmer until the meat is tender.Add water, return to a simmer, then add carrots and cilantro. Stir in the remaining vegetables and cook until tender. Ladle into bowls and add garnishes. How to Store Caldo De Res Store your leftover caldo de res in an airtight container in the refrigerator for up to five days. Reheat on the stove or in the microwave. Allrecipes Community Tips and Praise “This recipe is absolutely perfect and will deliver a wonderfully hearty soup that will warm you up on cool days,” raves janlyn. “It is very satisfying. I wouldn't change a thing!” “This is a little time consuming, but is well worth the effort,” according to dianeg. “I made it on a lazy, rainy Sunday afternoon to serve at lunch the next day at my office and got so many compliments.” “This recipe is absolutely delicious! It was so easy and came out just like my grandma used to make in El Paso. I love it with a side of Mexican rice, corn tortillas and lots of lime. Love it!” Editorial contributions by Corey Williams Ingredients Soup: 2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped 3 cups beef broth 1 (14.5 ounce) can diced tomatoes 4 cups water 2 medium carrot, coarsely chopped ¼ cup chopped fresh cilantro 2 chayotes, quartered (Optional) 2 ears corn, husked and cut into thirds 1 potato, quartered (Optional) 1 medium head cabbage, cored and cut into wedges Garnishes: 1 cup chopped fresh cilantro ¼ cup sliced pickled jalapenos ¼ cup finely chopped onion 2 limes, cut into wedges 4 radishes, quartered Directions Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned. Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour. Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes. Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Editor's Note: Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 234 Calories 6g Fat 26g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 234 % Daily Value * Total Fat 6g 7% Saturated Fat 2g 8% Cholesterol 39mg 13% Sodium 1135mg 49% Total Carbohydrate 26g 9% Dietary Fiber 7g 26% Total Sugars 9g Protein 22g 44% Vitamin C 66mg 74% Calcium 137mg 11% Iron 5mg 26% Potassium 907mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved