Comfort in a Bowl
Caldo de res is the ultimate comfort food in Mexican and South Texas homes. This hearty beef and vegetable soup is perfect for cold winter days, Sunday family gatherings, or whenever you need something warm and nourishing.
Ingredients
- 2 lbs beef shank or short ribs (bone-in for best flavor)
- 1 lb beef stew meat, cubed
- 10 cups water
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 ears corn, cut into 3 pieces each
- 3 carrots, cut into large chunks
- 3 potatoes, quartered
- 2 chayotes, quartered (or zucchini)
- 1/2 head cabbage, cut into wedges
- 2 celery stalks
- 1 large tomato, quartered
- 1 tablespoon salt
- 1 teaspoon black pepper
- Fresh cilantro for serving
- Lime wedges
- Serrano peppers (optional)
Instructions
- Make the broth: Place beef shank, stew meat, onion, garlic, celery, and tomato in a large stockpot. Cover with water and bring to a boil.
- Skim: Reduce heat and skim any foam that rises to the top. This keeps the broth clear.
- Simmer: Add salt and pepper. Simmer for 1.5 hours until meat is almost tender.
- Add hard vegetables: Add carrots, potatoes, and corn. Simmer 20 minutes.
- Add remaining vegetables: Add chayote and cabbage. Simmer 15-20 more minutes until all vegetables are tender.
- Adjust seasoning: Taste and add more salt if needed.
- Serve: Ladle into large bowls, making sure each bowl gets meat, vegetables, and plenty of broth.
Serving
Serve with:
- Fresh chopped cilantro
- Lime wedges
- Sliced serrano or jalapeño
- Warm corn tortillas
- Mexican rice on the side
Tips for the Best Caldo
- Use bone-in meat: Bones add richness and body to the broth
- Low and slow: Do not rush – slow simmering extracts maximum flavor
- Add vegetables in stages: This prevents mushy vegetables
- Make ahead: Caldo tastes even better the next day
Get beef shank, short ribs, and stew meat for your caldo at Ruiz Custom Meats – we have everything you need for the perfect pot!
