Caldo de Res or Mexican Beef Soup is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully. Serve with a lime wedge and homemade salsa.
This rustic soup is perfect for a winter day when you are looking for something to warm you from the inside out. It’s a simple soup to make, but it does take time to make. Unlike caldo de pollo, another favorite soup, this soup is made with beef, which takes longer to cook than chicken.
What is caldo de res made of?
Caldo de res is a traditional Mexican beef soup made with beef chunks and vegetables, this recipe calls for beef shank and soup bones, cabbage, carrots, celery, potatoes, zucchini, and tomatoes.
This soup is best when slow simmered for at least two hours with the beef, bones, onion, and garlic for a rich beef broth. The key to this soup is to add the vegetables after the beef has cooked.
HOW TO MAKE CALDO DE RES
- Over high heat in a large stockpot, bring water to a boil.
- Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
- Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
WHAT ARE SAFFLOWER PETALS?
Azafran (the Spanish word for Saffron) is the stamen of the safflower while saffron is the stamen of the crocus. A thistle-like herb with an orange-red color, it gives food an orange tinge.
HOW TO SERVE CALDO DE RES
I love caldo de res served with Mexican rice, salsa casera, and lime wedges on the side, and don’t forget the corn tortillas.
How to store caldo de res
Caldo de res freezes well in these plastic containers, which comes in very handy when you are not feeling well, and need comforting.
Watch this video to learn how to make caldo de res.
This was one of my grandma Jesusita’s favorite dishes to prepare on Sundays when all her children would visit after church. She lived near the Catholic church that most of our family grew up attending and so everyone would drop by after mass. This beef soup always had a place on the table.Those were days I will cherish forever, all my tias, tios, and cousins around the table with our beautiful grandma.
LIKE THIS MEXICAN SOUP RECIPE? YOU MAY ALSO LIKE THESE!
- Oxtail Soup
- Veracruz-Style Cod
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Chicken Pozole Verde
- Red Pork and Hominy Stew (Pozole Rojo)
- Caldo de Pollo
- Chicken Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup)
Caldo de Res (Beef Soup)
Ingredients
- 11 cups water
- 1 1/2 pounds soup bones
- 1 1/2 pounds beef shank bones, cut into 3 or 4 pieces
- 1 tablespoon salt
- 3 cloves garlic, chopped
- 1/2 white or yellow onion, cut in 1-inch squares
- 1/2 head cabbage, chopped
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 2 Yukon Gold potatoes, peeled and cubed
- 2 Mexican zucchini, sliced
- 2 tomatoes, chopped
- 1 fresh corn on the cob, cut into 1-inch slices
- 1/4 cup tomato sauce
- 1/4 tsp safflower petals, azafran
- 1/4 tsp whole coriander seeds, crushed
- 3 tbsp cilantro, chopped
- 3 limes, cut into wedges (optional)
Instructions
- Over high heat in a large stockpot, bring water to a boil.
- Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
- Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
Video
Notes
Nutrition
Originally published: January 2017
One dish I will never forget that Mom used to make. Brought tears to my eyes remembering those wonderful days, sitting around her table. She was always so happy to have her children and grandchildren. Beautiful times that will never be forgoten. Gracias Mama for those wonderful memories.. Thank you Mija for taking me back in time. The wonderful memories of Mama’sdelicious homemade soup recipe brings. You will always be in our hearts, Mama. Love you mija for the beautiful memorie.
Thank you for the recipe. This is my favorite soup and hard to come by since relocating to the Northwest. Now I’ll have it on demand in my own kitchen until I return home to the Southwest. Your recipes can’t be beat and make me a little less homesick.
Love this flavor combinations, perfect for healthy eating, thanks for sharing the recipe.
Yummy and healthy. There are different kinds of vegetables. I will try cooking this for my family.
Great soup recipe loved it
Can you use ox tails for this,if so what is the cooking time
When I make a soup like this I first create a broth using ox tails or other high gelatin meats. I boil and strain the stock and feed the tails and meat that has boiled too long to the dog. I do this ahead of time. Then I use a fresh shank for the actual caldo and don’t boil all the flavor out of it.
Hi! What is salflower?
Azafran (the Spanish word for Saffron) is the stamen of the safflower while saffron is the stamen of the crocus. A thistle-like herb with an orange-red color, it gives food an orange tinge.
Delicious even made with turkey!
This recipe brought me back to my abuelitas house. So amazing and packed with old fashion flavor. I created my own bone broth then added the ingredients and for me it sealed the deal! I’m from SoCal and this holiday season has been pretty chilly. This caldo is perfect for this chilly season! Thank you for sharing.
Hi Yvette been having a real hard time finding saffron here in Phoenix Az any idea where I can’t it plz Thanks great re ioe by the way
Hello. The recipe doesn’t mention taking the bones out after they’ve finished cooking. I’m confused.