Caldo de Res Recipe (Mexican Beef Soup)

5 from 3 votes

Caldo de Res Recipe (Mexican Beef Soup)

Caldo de res is a delicious Mexican beef soup that's loaded with vegetables simmered in a flavorful broth, always hearty and satisfying, easy to make!

Prep Time15

Cook Time2 30

Course: Main Course, Soup

Cuisine: Mexican

Keyword: chile de arbol, oxtail, short ribs

Servings:

Calories: 266kcal

Author: Mike Hultquist

Ingredients

FOR THE BEEF STOCK

3 pounds beef shank or use short rib or beef chuck
8-10 cups water
1 large onion rough chopped
2 celery stalks rough chopped
10 cloves garlic rough chopped
5 chile de arbol peppers optional - you can use other dried pods, if desired
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt

FOR THE CALDO DE RES (BEEF SOUP)

3 potatoes cut into bite sized pieces
2 carrots cut into bite sized pieces
2 zucchinis cut into bite sized pieces
2 jalapeno peppers sliced (if desired)
2 ears of corn quartered
3 medium sized tomatoes cut into bite sized pieces
1/4 head cabbage chopped
8 ounces tomato sauce
Juice from 1 lime
Other optional vegetables and seasonings see recipe notes

FOR SERVING

Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

Instructions

MAKE THE HOMEMADE BEEF STOCK

To a very large pot, add the oxtail (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5-2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside for now.
Strain the beef stock and discard the solids.

MAKE THE CALDO DE RES (Beef Soup)

Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.
Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.
Add the shredded beef back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.
Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.

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