Caldo de Res Recipe
A comforting Mexican beef broth packed with tender meat, fresh corn, and a medley of vegetables. The simmered flavors mingle with aromatic onions, garlic, and a touch of pepper for a satisfying, soul‑warming bowl, perfect for a chilly evening or family gathering.
Recipe by lov.kari· Structured by ReelsMeals
From: TikTok(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 lb beef shank
- 2 lb beef ribs
- 2 lb chuck roast
- to cover water
- 1/2 white onion
- 1 garlic head
- salt, to taste
- black pepper, to taste
- 3 corn ears
- 1/2 cabbage
- 2 Roma tomatoes
- 2 carrots
- 2 potatoes
- 2 Mexican squash
- 12 oz green beans
- a small bunch cilantro
Instructions
- 1Place the beef shank, beef ribs, and chuck roast in a large pot and add enough water to fully cover the meat.
- 2Add the halved white onion, whole garlic head, salt, and black pepper to the pot.
- 3Cover the pot, set the heat to medium, and bring to a gentle simmer; cook for about 2 hours, or until the meat is tender.
- 4While the broth simmers, husk three ears of corn and set them aside.
- 5After the meat has simmered for 2 hours, remove the whole garlic head and onion pieces from the pot.
- 6Add the husked corn ears and the two Roma tomatoes to the broth; cover and continue simmering for 20 minutes.
- 7Stir in the carrots and potatoes; cover and cook for an additional 5 minutes.
- 8Remove the tomatoes, then add the Mexican squash and the trimmed green beans; stir and simmer for 8 more minutes.
- 9Finally, add the chopped cabbage and cilantro; cover and cook for a further 5 minutes.
- 10Taste and adjust seasoning if needed, then ladle the hot caldo de res into bowls and serve.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Remove aromatics after simmer
Take out the whole garlic head and halved onion after the initial 2‑hour simmer before adding the corn and tomatoes.
Stagger vegetable additions
Add corn and tomatoes after the first 2 hours, then carrots and potatoes 5 minutes later, followed by squash and green beans, and finally cabbage and cilantro.
Cover while cooking
Keep the pot covered during each simmer stage to retain heat and flavor.
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Frequently asked questions
- How long does it take to make Caldo de Res (Beef Broth Soup)?
- About 2 hours 55 minutes in total: 15 minutes of prep and 2 hours 40 minutes of cooking.
- How many servings does this Caldo de Res (Beef Broth Soup) recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Caldo de Res (Beef Broth Soup) recipe come from?
- It was shared by lov.kari on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.