Description
This authentic caldo de res is a comforting beef soup made with tender beef shank, fresh veggies, and rich broth. Perfect for family meals or cozy nights.
Ingredients
2 lbs beef shank (with bone)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 zucchini, chopped
1 ear corn, cut into 2-inch pieces
1 bunch cilantro, chopped
2 teaspoons salt (or to taste)
1 teaspoon black pepper
2 bay leaves
1–2 fresh serrano peppers (to taste)
6 cups water
2 tablespoons lime juice (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Brown beef shank on all sides (8–10 minutes).
Add onion and garlic; sauté for 2 minutes until fragrant.
Add water, bay leaves, salt, pepper, and serrano peppers. Bring to a boil.
Reduce heat to low, cover, and simmer for 2–3 hours until the beef is tender and broth is flavorful.
Add carrots, potatoes, zucchini, and corn. Simmer an additional 30–45 minutes until vegetables are tender.
Adjust seasoning. Stir in lime juice if desired.
Garnish with chopped cilantro before serving.
Notes
Use bone-in cuts like beef chuck or short ribs if beef shank isn’t available.
Add extra heat with more peppers or chili powder.
Customize with chayote, green beans, or cabbage for variety.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
