Caldo de Res

Caldo de Res is Mexico's beloved bone-in beef and vegetable soup, a restorative dish enjoyed as Sunday family cooking and a classic late-night antidote after celebrations. Dating back to pre-colonial traditions merged with Spanish cattle-ranching culture, it is considered deeply heirloom across Mexican regions.

Serves: 6

Ingredients

• 1.5kg (3.3 lbs) bone-in beef short ribs or beef shank, cross-cut
• 3 ears of corn, cut into 5cm (2-inch) rounds
• 3 medium zucchini (courgettes), cut into chunks
• 3 medium carrots, peeled and cut into chunks
• 2 medium chayotes, quartered (or substitute potato)
• 300g (10.5 oz) green cabbage, cut into wedges
• 4 medium tomatoes, quartered
• 1 large white onion, halved (one half whole, one half diced for garnish)
• 8 garlic cloves, 4 whole and 4 minced
• 2 dried guajillo chiles, seeds removed
• 1 bunch fresh cilantro, half tied with string, half chopped for garnish
• 2 tsp dried oregano (Mexican if available)
• Salt and black pepper
• 2.5 litres (10 cups) cold water
• Lime wedges, diced white onion, and warm tortillas to serve

Instructions

1. Place the beef pieces in a large pot with the cold water. Bring to a boil, skimming all foam aggressively for the first 10 minutes. This is critical for a clear, clean broth.
2. Add the halved onion (whole half), 4 whole garlic cloves, guajillo chiles, the tied cilantro bunch, dried oregano, and 2 tsp salt. Reduce to a gentle simmer and cook uncovered for 1.5 hours until meat is nearly tender.
3. Remove the onion half, cilantro bunch, and guajillo chiles. Blend the chiles with a ladle of broth and a little garlic until smooth, then strain back into the pot for color and subtle heat.
4. Add carrots and corn. Cook 15 minutes. Add chayote or potato, zucchini, tomatoes, and cabbage. Cook another 20–25 minutes until all vegetables are very tender and the beef is falling off the bone.
5. Taste and adjust salt. The broth should be light, clear, and deeply beefy.
6. Serve in large deep bowls, making sure each serving gets bone-in beef and a variety of vegetables. Accompany with diced white onion, chopped cilantro, lime wedges, and warm tortillas.

Cook's Notes: Never rush the skimming in step 1 — a clear golden broth is the hallmark of a great caldo. Bone-in cuts are non-negotiable; the marrow enriches the broth dramatically. This soup is commonly served very late after Mexican celebrations — the fat and salt are considered restorative. Refrigerate overnight and skim the solidified fat layer before reheating.