Caldo de Res (Mexican Beef Soup)

Pat Rota

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones.

Modified from: Caldo de Res (Mexican Beef Soup)

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2 h 30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  2. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  3. Add 1 onion, and cook until onion is also lightly browned. Add garlic and stir constantly until fragrant. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add additional to compensate. Bring to a boil, reduce heat to low, and simmer for 1 hour with the lid on. If meat is not tender, continue cooking for another 10 minutes or so. When meat is done remove bones from the pot and put in a seperate bowl, Cover to keep warm. You can serve them on the side or discard. Pour in the remaining broth, and return to a simmer. Add the carrot and potato and cook for 10 minutes, then stir in the cabbage, corn and zucchini and cilantro. Simmer until vegetables are tender, about 5 more minutes.
  4. Ladle soup into large bowls. Serve with jalapenos,additional cilantro and lime wedges.
  5. Serve with a loaf of crusty bread.


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