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.

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Caldo de Res Recipe

Name: Caldo de Res Recipe
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lb beef shank; 2 lb beef ribs; 2 lb chuck roast; to cover water; 0.5 white onion; 1 garlic head; to taste salt; to taste black pepper; 3 corn ears; 0.5 cabbage; 2 Roma tomatoes; 2 carrots; 2 potatoes; 2 Mexican squash; 12 oz green beans; a small bunch cilantro

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

15 min

Cook Time

2 hr 40 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 55 min estimated total time for 8 servings.

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Dinner Mexican Soup Beef

Ingredients

2 lb beef shank
2 lb beef ribs
2 lb chuck roast
to cover water
0.5 white onion
1 garlic head
to taste salt
to taste black pepper
3 corn ears
0.5 cabbage
2 Roma tomatoes
2 carrots
2 potatoes
2 Mexican squash
12 oz green beans
a small bunch cilantro

Instructions

1
Place the beef shank, beef ribs, and chuck roast in a large pot and add enough water to fully cover the meat.
2
Add the halved white onion, whole garlic head, salt, and black pepper to the pot.
3
Cover the pot, set the heat to medium, and bring to a gentle simmer; cook for about 2 hours, or until the meat is tender.
4
While the broth simmers, husk three ears of corn and set them aside.
5
After the meat has simmered for 2 hours, remove the whole garlic head and onion pieces from the pot.
6
Add the husked corn ears and the two Roma tomatoes to the broth; cover and continue simmering for 20 minutes.
7
Stir in the carrots and potatoes; cover and cook for an additional 5 minutes.
8
Remove the tomatoes, then add the Mexican squash and the trimmed green beans; stir and simmer for 8 more minutes.
9
Finally, add the chopped cabbage and cilantro; cover and cook for a further 5 minutes.
10
Taste 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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