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Caldo de Res, Mexican beef soup with vegetables
Mexican beef soup with rich vegetables and cilantro

Caldo de Res: Traditional Mexican Beef Soup

Author: Flavelo
Recipes Main Courses Soups
Caldo de Res is the Mexican grandmother's cure for everything. This rich, clear beef soup isn't a starter; it's the main course. The essence lies in the minerals extracted from bone-in meat and the natural flavor of the vegetables. In Mexico, it simmers in huge cauldrons at markets and is freshened up with lime and cilantro, making the hot soup refreshing even in the warmest weather.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large Pot (min. 5 quarts): To fit all the vegetables.
  • Slotted Spoon: For skimming foam.

Instructions

1 ✓

Wash the meat, place it in the pot, and cover with cold water. Bring to a boil. As soon as it foams, reduce heat immediately and skim the gray foam off the top.

Tip: Starting with cold water helps flavors and nutrients slowly dissolve from the meat into the broth (extraction). The foam is coagulated protein—not harmful, just unsightly.
2 ✓

Add the whole onion, garlic, bay leaves, salt, and peppercorns. Simmer gently for about 1.5 hours until the meat is halfway tender.

Tip: Leave the lid slightly ajar so the soup doesn't boil vigorously, keeping the broth clear.
3 ✓

Start adding vegetables in order of hardness. First, the corn and carrots (tough fibers). Cook for 10-15 minutes.

Tip: If you add everything at once, the zucchini will disintegrate by the time the carrots are soft. Preserving textures is the goal!
4 ✓

Add the potatoes and celery. Cook for another 10 minutes.

5 ✓

Finally, add the softest vegetables: zucchini, cabbage, and tomatoes. Cook for another 10-15 minutes until everything is tender but not falling apart.

Tip: The acidity of the tomatoes brightens up the soup at the end.
6 ✓

Serve in large, deep bowls. Ensure everyone gets meat, corn, and vegetables. Garnish with fresh cilantro and squeeze in plenty of lime juice.

Tip: The contrast between the acidity of the lime and the hot, fatty beef broth is a cornerstone of Mexican cuisine.

Recipe FAQ

Why did the soup turn cloudy?
You boiled it too hard at the beginning or didn't skim the foam. Boiling water breaks down proteins, making the broth opaque. Only simmer gently!

Ingredients

  • 2.5 lbs Beef Shank or Short Ribs (bone-in)
  • 3 quarts Water (cold)
  • 3 large Carrots (cut into large chunks)
  • 2 stalks Celery (chopped)
  • 3 medium Potatoes (peeled and halved)
  • 2 ears Corn (broken into 3-4 pieces)
  • 2 medium Zucchini (cut into thick rounds)
  • 1/2 head Cabbage (cut into wedges)
  • 3 medium Tomatoes (whole or halved)
  • 1 large Onion (whole)
  • 3 cloves Garlic (whole)
  • 2 pcs Bay Leaves
  • 1 bunch Fresh Cilantro (for serving)
  • 2 tsp Salt
  • 1 tsp Peppercorns
  • 2 pcs Limes (for serving)