Recipe

Caldo de Res

A fresh, vibrant Mexican beef soup with tender chunks of meat, sweet corn, and a bright lime finish. Cozy, nourishing, and built for big bowls.

By Matt Campbell

•

4.8

A steaming bowl of caldo de res with beef, corn on the cob, cabbage, carrots, potatoes, and cilantro, with lime wedges on the side

Jump to Recipe

Caldo de res is the kind of soup that feels like a reset button. It is rich but not heavy, hearty but still bright if you finish it the right way. Think tender beef, sweet corn, and vegetables that actually taste like themselves, all floating in a broth that smells like you did something very impressive with minimal drama.

This version keeps ingredients accessible and the steps clear. The big secret is simple: build a clean, beefy broth first, then add the vegetables in layers so nothing turns to mush. At the table, everyone gets to customize with lime, cilantro, onion, and jalapeño, which is where that fresh and vibrant vibe really happens.

A pot of simmering beef broth with onions, garlic, bay leaves, and peppercorns being skimmed

Why It Works

Deep flavor without heaviness: Skimming the pot early keeps the broth clear and clean tasting.
Vegetables with personality: Adding them in stages means tender potatoes and carrots, crisp-tender cabbage, and corn that stays sweet.
Fresh finish, every bowl: Lime, cilantro, and raw onion on top makes it pop, even on day two.
Big-pot friendly: Most of the cook time is hands-off simmering while you do something else.

Pairs Well With

Storage Tips

Cool it fast: Get the soup out of the danger zone quickly. If the pot is huge, ladle leftovers into shallow containers so they chill faster.

Refrigerator: Store up to 4 days in airtight containers. The broth will gel slightly when cold because of the collagen. That is a good sign.
Freezer: Freeze up to 3 months. For best texture, freeze the broth and beef together and keep cabbage separate if you can, since cabbage softens after freezing.
Reheating: Warm gently on the stove until hot. If it tastes a little flat, add a pinch of salt and a fresh squeeze of lime right before serving.

Caldo de res stored in a clear airtight container with lime wedges and chopped cilantro nearby

Common Questions

What cut of beef is best for caldo de res?

Beef shank is classic because it brings bones, marrow, and collagen for a richer broth. Beef short ribs also work well. If you only have chuck roast, use it, but consider adding 1 to 2 meaty marrow bones to boost flavor.

How do I keep the broth from looking cloudy?

Start with cold water, bring it up slowly, and skim the foam during the first 20 minutes. Keep it at a gentle simmer, not a rolling boil.

Can I make it in an Instant Pot?

Yes. Pressure cook the beef with aromatics for about 45 to 60 minutes (depending on thickness and how tough the shank is). Let it naturally release for 10 minutes, then quick release the remaining pressure. Add potatoes and carrots and pressure cook 5 minutes, then stir in cabbage and zucchini on sauté mode until just tender.

Why add lime at the end instead of in the pot?

Lime brightens everything, but if it simmers too long it loses that pop and can taste slightly bitter if any pith or rind gets into the pot. Adding it per bowl keeps the flavor clean and lively.

What if my soup tastes bland?

Two common fixes: more salt and more acidity. Add salt in small pinches, then finish with lime. If you want more depth, a spoonful of salsa or a pinch of ground cumin can help, but start with salt first.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed stockpot or Dutch oven (6 to 8 quarts)
Fine mesh skimmer or large spoon (for foam)
Cutting board and sharp knife
Tongs (for moving hot corn and beef)
Ladle

The first time I made caldo de res on my own, I treated it like a science project and overcooked the vegetables into total soup confetti. The broth was great, but the potatoes gave up, the zucchini dissolved, and the cabbage basically vanished. Lesson learned. Now I cook it like a team effort: the beef does the long shift up front, and the vegetables clock in later, right when they can shine. And when the bowl hits the table, the lime and cilantro are non-negotiable. That is the moment caldo de res goes from cozy to electric.

Caldo de Res

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 40 minutes

Servings 6 to 8

Ingredients

3 to 3 1/2 lb beef shank (with bone), cut into large pieces
12 cups water, plus more as needed
1 medium white onion, halved
6 cloves garlic, smashed
2 bay leaves
1 1/2 tsp whole black peppercorns (or 1 tsp ground)
1 tbsp kosher salt, plus more to taste (start here, you will likely add more later)
3 medium carrots, peeled and cut into thick coins
2 large Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 ears corn, husked and cut into 2 to 3-inch rounds
1 chayote, peeled and cubed (optional but great)
1 small zucchini, cut into thick half-moons
3 cups green cabbage, cut into large chunks or wedges (so it stays tender, not shredded)
1/3 cup chopped cilantro (for serving)
1/2 cup diced white onion (for serving)
2 to 3 limes, cut into wedges (for serving)
Jalapeño slices or serrano (for serving)
Warm corn tortillas or bolillo rolls (for serving)

Optional flavor boosters: 1 to 2 teaspoons beef bouillon powder, a small handful of fresh mint (added at the end), or a spoonful of salsa per bowl.

Instructions

Start the broth. Add beef shank, water, onion halves, garlic, bay leaves, peppercorns, and 1 tablespoon salt to a large pot. Bring to a gentle boil over medium-high heat.
Skim and simmer. As foam rises, skim it off for the first 15 to 20 minutes. Once it reaches a boil, immediately lower the heat to maintain a bare simmer. Simmer uncovered for 75 to 120 minutes (or longer as needed), until the beef is fork-tender and starting to pull easily from the bone. Add a splash of water if the level drops too much.
Optional: skim fat for a cleaner broth. If you want a lighter bowl, skim any excess fat from the surface now. For an extra-clean broth, you can also chill the soup overnight and lift off the solid fat the next day.
Add the sturdy vegetables. Add carrots, potatoes, corn, and chayote (if using). Continue simmering uncovered for 20 to 30 minutes, until the potatoes are just tender and the corn kernels are tender when pierced.
Add the quick-cooking vegetables. Stir in zucchini and cabbage. Simmer 6 to 10 minutes, until the cabbage is tender but still has a little bite.
Taste and tune. Taste the broth and add more salt as needed. Remove bay leaves. If you want a cleaner bowl, you can also fish out the onion halves and garlic, or strain the broth and return the beef and vegetables to the pot.
Serve it bright. Ladle into bowls, making sure everyone gets beef, corn, and veggies. Top with cilantro and diced onion, then squeeze in lime. Add jalapeño if you like heat. Serve with warm tortillas for dipping and scooping. (Some households love a scoop of rice in the bowl too, totally optional.)

My tiny trick: If you want extra vibrancy, squeeze lime into the bowl, stir, then squeeze a second quick hit right on top. It sounds silly. It works.

A ladle pouring caldo de res into a bowl while someone adds lime and cilantro

Nutrition information is estimated.

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