{"id":1390,"date":"2021-11-16T22:23:57","date_gmt":"2021-11-16T22:23:57","guid":{"rendered":"https:\/\/posteblog.com\/?p=1390"},"modified":"2026-06-26T10:58:05","modified_gmt":"2026-06-26T10:58:05","slug":"old-fashioned-caldo-de-res","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=1390","title":{"rendered":"Old Fashioned Caldo de Res"},"content":{"rendered":"

Nothing is more comforting than a steaming bowl of Old Fashioned Caldo de Res<\/strong>, one of Mexico’s most beloved homemade soups. This traditional beef and vegetable soup features tender chunks of slow-simmered beef, potatoes, corn on the cob, carrots, zucchini, cabbage, and fresh herbs in a rich, crystal-clear beef broth. Served with warm tortillas, fresh cilantro, diced onions, and lime wedges, it’s the ultimate comfort food that’s been passed down through generations.<\/p>\n

Caldo de Res is especially popular during colder months, family gatherings, and Sunday meals. The secret lies in slowly simmering beef shank or chuck roast to create a naturally flavorful broth without relying on heavy seasonings. Every bowl is hearty, nourishing, and packed with wholesome ingredients.<\/p>\n

Whether you’re feeding your family or preparing a comforting homemade dinner, this authentic Mexican recipe is guaranteed to become a favorite.<\/p>\n

Why You’ll Love This Recipe<\/h1>\n

Authentic Mexican family recipe<\/p>\n

Rich homemade beef broth<\/p>\n

Tender slow-cooked beef<\/p>\n

Loaded with fresh vegetables<\/p>\n

Healthy, hearty, and naturally gluten-free<\/p>\n

Perfect for meal prep<\/p>\n

Even better the next day<\/p>\n

Recipe Information<\/h1>\n

Prep Time:<\/strong> 20 minutes<\/p>\n

Cook Time:<\/strong> 2 hours 30 minutes<\/p>\n

Total Time:<\/strong> 2 hours 50 minutes<\/p>\n

Servings:<\/strong> 8<\/p>\n

Ingredients:<\/h1>\n

For the Beef Broth<\/h2>\n

3 pounds (1.4 kg) beef shank, beef short ribs, or chuck roast, cut into large chunks<\/p>\n

12 cups water<\/p>\n

1 medium white onion, halved<\/p>\n

6 garlic cloves<\/p>\n

2 bay leaves<\/p>\n

1 tablespoon kosher salt<\/p>\n

1 teaspoon whole black peppercorns<\/p>\n

1 teaspoon ground cumin (optional)<\/p>\n

Vegetables<\/h2>\n

4 medium Yukon Gold potatoes, peeled and halved<\/p>\n

3 ears corn, cut into thirds<\/p>\n

3 medium carrots, cut into large chunks<\/p>\n

2 zucchini, sliced into thick rounds<\/p>\n

\u00bc head green cabbage, cut into wedges<\/p>\n

2 chayote squash, peeled and cubed (optional)<\/p>\n

2 celery stalks, cut into large pieces<\/p>\n

Fresh Herbs<\/h2>\n

\u00bd cup chopped fresh cilantro<\/p>\n

2 tablespoons chopped fresh parsley<\/p>\n

For Serving<\/h2>\n

Lime wedges<\/p>\n

Chopped cilantro<\/p>\n

Diced white onion<\/p>\n

Warm corn tortillas<\/p>\n

Mexican rice (optional)<\/p>\n

Salsa roja or salsa verde<\/p>\n

Instructions:<\/h1>\n

Step 1: Make the Beef Broth<\/h2>\n

Place the beef, water, onion, garlic, bay leaves, peppercorns, salt, and cumin into a large stockpot or Dutch oven.<\/p>\n

Bring to a gentle boil over medium-high heat.<\/p>\n

As the broth begins to boil, skim off any foam that rises to the surface using a spoon. This helps create a clear, clean-tasting broth.<\/p>\n

Reduce the heat to low.<\/p>\n

Cover partially and simmer for 2 hours<\/strong>, or until the beef is fork-tender.<\/p>\n

Remove the onion, garlic, and bay leaves.<\/p>\n

Taste the broth and adjust the seasoning if necessary.<\/p>\n

Step 2: Cook the Vegetables<\/h2>\n

Add the carrots and corn to the pot.<\/p>\n

Simmer for 10 minutes<\/strong>.<\/p>\n

Add the potatoes and celery.<\/p>\n

Cook for another 15 minutes<\/strong>.<\/p>\n

Add the zucchini, cabbage, and chayote (if using).<\/p>\n

Continue cooking for 10\u201315 minutes<\/strong>, or until all the vegetables are tender but not overcooked.<\/p>\n

Step 3: Finish the Soup<\/h2>\n

Stir in the chopped cilantro and parsley during the final 2 minutes<\/strong> of cooking.<\/p>\n

Taste once more and add additional salt if needed.<\/p>\n

The broth should be rich, clear, and deeply beefy.<\/p>\n

Step 4: Serve<\/h2>\n

Divide the vegetables and beef evenly among serving bowls.<\/p>\n

Ladle the hot broth over the top.<\/p>\n

Serve with:<\/p>\n

Warm corn tortillas<\/p>\n

Fresh lime wedges<\/p>\n

Chopped cilantro<\/p>\n

Diced white onion<\/p>\n

Salsa roja or salsa verde<\/p>\n

Squeeze fresh lime juice into each bowl just before eating for the most authentic flavor.<\/p>\n

Tips for the Best Caldo de Res<\/h1>\n

Use Beef Shank<\/h3>\n

Beef shank is the traditional cut because the bones and connective tissue create an incredibly rich, flavorful broth.<\/p>\n

Simmer Low and Slow<\/h3>\n

Avoid boiling vigorously. A gentle simmer keeps the broth clear and produces tender meat.<\/p>\n

Add Vegetables in Stages<\/h3>\n

Hard vegetables like carrots and potatoes need more time than zucchini and cabbage. Adding them gradually ensures everything is perfectly cooked.<\/p>\n

Skim the Broth<\/h3>\n

Removing the foam during the first few minutes of cooking results in a cleaner, more professional-looking soup.<\/p>\n

Finish with Fresh Lime<\/h3>\n

Fresh lime juice brightens the broth and balances the richness of the beef.<\/p>\n

Serving Suggestions<\/h1>\n

Old Fashioned Caldo de Res pairs perfectly with:<\/p>\n

Fresh corn tortillas<\/p>\n

Mexican rice<\/p>\n

Salsa verde<\/p>\n

Salsa roja<\/p>\n

Avocado slices<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Fresh radishes<\/p>\n

Storage Instructions<\/h1>\n

Refrigerator<\/h3>\n

Store leftovers in an airtight container for up to 4 days<\/strong>.<\/p>\n

Freezer<\/h3>\n

Freeze the soup (without zucchini or cabbage if possible) for up to 3 months<\/strong>.<\/p>\n

Reheating<\/h3>\n

Reheat gently over medium heat until hot. Add a splash of water or beef broth if the soup has reduced during storage.<\/p>\n

Frequently Asked Questions<\/h1>\n

What cut of beef is best for Caldo de Res?<\/h3>\n

Beef shank is the traditional choice because it creates a rich broth and becomes incredibly tender. Beef chuck, short ribs, or beef neck bones are also excellent options.<\/p>\n

Can I make Caldo de Res in a slow cooker?<\/h3>\n

Yes. Cook the beef and broth on Low for 8\u201310 hours<\/strong> or High for 5\u20136 hours<\/strong>. Add the vegetables during the final 1\u00bd\u20132 hours so they don’t become too soft.<\/p>\n

Can I add other vegetables?<\/h3>\n

Absolutely. Green beans, Mexican squash, cabbage, chayote, and even sweet potatoes are common additions depending on the region and family tradition.<\/p>\n

Why is my broth cloudy?<\/h3>\n

Cloudy broth usually results from boiling too hard. Keep the soup at a gentle simmer and skim off the foam during the first few minutes for the clearest broth.<\/p>\n

Final Thoughts<\/h1>\n

Old Fashioned Caldo de Res<\/strong> is one of the most comforting and traditional dishes in Mexican cuisine. Slow-simmered beef, fresh garden vegetables, sweet corn, and a rich homemade broth come together to create a nourishing meal that’s perfect for any time of year. Served with warm tortillas, fresh cilantro, onions, and a squeeze of lime, this timeless recipe captures the heart of authentic Mexican home cooking and is sure to become a cherished favorite at your table. \ud83c\udf72\ud83e\udd69\ud83c\udf3d\ud83e\udd55\ud83c\uddf2\ud83c\uddfd<\/p>\n","protected":false},"excerpt":{"rendered":"

Nothing is more comforting than a steaming bowl of Old Fashioned Caldo de Res, one of Mexico’s most beloved homemade soups. This traditional beef and vegetable soup features tender chunks of slow-simmered beef, potatoes, corn on the cob, carrots, zucchini, cabbage, and fresh herbs in a rich, crystal-clear beef broth. Served with warm tortillas, fresh […]<\/p>\n","protected":false},"author":2,"featured_media":2978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nOld Fashioned Caldo de Res - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=1390\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Old Fashioned Caldo de Res - RECIPES\" \/>\n<meta property=\"og:description\" content=\"Nothing is more comforting than a steaming bowl of Old Fashioned Caldo de Res, one of Mexico’s most beloved homemade soups. 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