Ingredients

How to make it

  • Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish.
  • Sauté the beef chunks with the chopped onions, garlic, salt and pepper. After beef is browned, add the beef stock and the diced tomatoes.
  • Bring the mixture to a boil and then simmer just below its boiling point for about one hour, until the beef is 'spoon tender.'
  • Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote* (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add these vegetables to the soup.
  • Chop 1/4 cup of cilantro and add it to the mixture. Add stock to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.
  • Cut the head of cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
  • Serve, making sure each bowl has chunks of all the vegetables.
  • Garnish with a squeeze of lemon or lime and serve with heated corn tortillas.
  • Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added.
  • * Note: Zucchini or Mexican squash may be substituted

Reviews & Comments 9

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  • puerquita 5 years ago
    I'm new on here and I just wanted to say that your caldo de res recipe is almost dead on mine. The few differences about mine are that I like to add Ox-tail and a few garbanzo beans. This soup is great with avocados and a fresh home made salsa. To make the salsa all you have to do is roast tomatoes, serano chiles and salt to taste. Happy eating and thanks for sharing!
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  • oldgringo 6 years ago
    Well Zena824, there are three wonderful Mexican soups. I have posted two of them; Albondigas and Caldo de Res. The third one is Tortilla Soup. Tortilla or Aztec Soup is going to be posted later. There are other Mexican soups, like Menudo, but I'll stick with just the three that I consider to be extraordinary.
    Every year, at the first cold spell of winter I make a big pot of Albondigas.
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  • zena824 6 years ago
    Ive never had mexican soup.... but will have to try this one....
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  • oldgringo 6 years ago
    Ah! Robert. You know what's good! I will never understand why the Aztecs didn't invent beer. It is such a compliment to their cuisine.
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  • robertg 6 years ago
    A cold bottle of dos equis and I'd be in heaven,thanks gringo....
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  • kukla 6 years ago
    Another great authentic recipe, and this one sounds very hearty, indeed! Keep 'em coming, R :)
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  • jenniferbyrdez 6 years ago
    We call those things mirlitons here-don't know why. Wonderful recipe. Thank you.
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  • abermouse 6 years ago
    This looks wonderful! Thanks
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  • rosemaryblue 6 years ago
    Absolutely wonderful recipe! Bone marrow does make such a great difference in soups. It has much more flavor and depth. Thanks for this great recipe.
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