How long does it take to make Caldo de Res (Beef Broth Soup)?

About 2 hours 53 minutes in total: 15 minutes of prep and 2 hours 38 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 – Hearty 173-Minute Recipe

Name: Caldo de Res – Hearty 173-Minute Recipe
Prep time: 15 min
Cook time: 2 h 38 min
Total time: 2 h 53 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 6 lb beef shank; 6 lb beef ribs; 6 lb chuck roast; to cover water; 0.5 white onion; 1 garlic head; to taste salt; to taste black pepper; 3 corn kernels; 0.5 cabbage; 2 Roma tomatoes; 2 carrots; 2 potatoes; 2 Mexican squash; 12 oz green beans; a small bunch cilantro; Lemon; Red rice

A comforting Mexican beef broth soup brimming with tender meat, fresh corn, hearty vegetables, and fragrant cilantro. The slow‑cooked broth is rich and savory, making it a perfect warming dish for chilly days. Serve it with Mexican red rice or a splash of lime for an extra burst of flavor.

Recipe by lov.kari· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

15 min

Cook Time

2 hr 38 min

Servings

About this saved recipe

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

Cooking context

2 hr 53 min estimated total time for 8 servings.

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Dinner Soup Mexican Beef

Ingredients

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

Instructions

1
Place raw beef into a large white pot.
2
Add six pounds of beef shank, ribs, and chuck roast to the pot and cover with water.
3
Add half a white onion, one garlic head, salt, and pepper; bring to a boil, then reduce to medium heat.
4
Lid is lifted from the pot to reveal the contents.
5
The soup is boiling.
6
Lid is placed back onto the pot.
7
Cook for about two hours or until the meat is tender.
8
While the meat cooks, clean and remove the corn from the husks; set aside three corn kernels.
9
After two hours, remove the garlic head and onion from the pot.
10
Add the corn and two Roma tomatoes; cover and continue cooking for about 20 minutes.
11
Add two carrots and two potatoes; cover and cook for another five minutes.
12
Remove the tomatoes and add two Mexican squash and 12 ounces of green beans; mix and continue cooking for an additional eight minutes.
13
Finally, add the cabbage and a small bunch of cilantro; cover and cook for five minutes until the vegetables are tender.
14
Soup is ladled into a serving bowl.
15
Squeeze lemon juice over the finished soup and rice.
16
Serve hot, optionally accompanied by Mexican red rice, salsa huichol, or limoncito.
17
Enjoy the hearty, comforting caldo de res!

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Stagger vegetable additions

Add corn and tomatoes after the initial two‑hour meat simmer, then add carrots, potatoes, squash, green beans, and finally cabbage and cilantro at the times specified.

Remove aromatics before adding veggies

Take out the whole garlic head and onion after the meat has cooked before introducing the corn and tomatoes.

Cover the pot for each cooking stage

Replace the lid after each ingredient addition to maintain heat and reduce cooking time.

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