Old Fashioned Caldo de Res

Here’s an old-fashioned Caldo de Res recipe like abuela used to make:

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🌽 Old Fashioned Caldo de Res (Mexican Beef Soup)

🍲 Ingredients:

For the broth:

• 2.5–3 lbs beef shank (with bone)

• 1 beef marrow bone (optional but adds richness)

• 12 cups water

• 1 medium white onion, halved

• 4 garlic cloves, peeled

• 1 tbsp salt (adjust to taste)

• 1 tsp black peppercorns

• 2 bay leaves

Vegetables:

• 2 ears of corn, cut into thirds

• 3 medium carrots, peeled and cut into chunks

• 2 chayotes, peeled and quartered (optional but traditional)

• 3 medium potatoes, peeled and halved

• 1/2 head green cabbage, cut into wedges

• 1 zucchini (or Mexican squash), cut into thick rounds

• 1 bunch cilantro (tied with string or bundled loosely)

• 1 lime (cut into wedges, for serving)

Optional:

• Cooked white rice (served on the side or added to the bowl)

• Warm corn tortillas

• Diced onion, jalapeños, or hot sauce for garnish

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👩‍🍳 Instructions:

1. Make the Broth:

• In a large stock pot, add the beef shanks and marrow bones.

• Cover with 12 cups of water and bring to a boil over medium-high heat.

• Skim off the foam and impurities that rise to the top.

• Add onion, garlic, salt, peppercorns, and bay leaves.

• Lower the heat, cover partially, and simmer for about 1.5 to 2 hours, or until the beef is tender and the marrow is soft.

2. Add Hearty Vegetables:

• Add corn, carrots, potatoes, and chayote. Simmer for another 20–25 minutes.

3. Add Softer Vegetables:

• Add cabbage and zucchini. Place the cilantro bundle on top.

• Simmer for another 10–15 minutes, or until all vegetables are tender but not falling apart.

4. Adjust Seasoning:

• Taste the broth and adjust salt if needed. Discard cilantro bundle and bay leaves.

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🥄 To Serve:

• In large bowls, add beef, a variety of vegetables, and ladle broth on top.

• Serve with lime wedges, warm tortillas, and optionally, a scoop of rice in each bowl.