Caldo de Res – 215-Minute Recipe
A hearty Mexican beef soup brimming with tender shank meat, fresh vegetables, and aromatic spices. The slow simmer brings out rich marrow flavors, while the optional tomato sauce and lime add bright, tangy notes. Perfect for a comforting dinner that warms from the inside out.
Recipe by arnietex· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 2 carrot
- 2 zucchini
- 1 whole Mexican squash
- 2 whole corn on the cob
- 2 stalk celery stalk
- about a third whole cabbage
- 2 russet potato
- 2 Roma tomato
- 1/4 cup tomato sauce
- 3 garlic clove
- 1 medium onion
- 4 steak beef shank steak
- some soup bones
- 2 tbsp salt
- 2 tsp cumin
- 1 wedge lime
- optional cilantro
- optional tortilla chips
Instructions
- 1Rinse all beef shank steaks and place them in a large pot with soup bones.
- 2Skim off any frothy material from the bones and shanks as they simmer.
- 3Add 2 tablespoons of salt (OG) and 2 teaspoons of cumin to the pot, stirring to distribute the flavors.
- 4After about an hour of simmering, add the whole onion and garlic cloves to the broth.
- 5Add the celery stalks and corn quarters, then stir in a quarter cup of tomato sauce if desired.
- 6Continue simmering for 10–15 minutes, then add the carrots, which take longer to soften.
- 7Add the cabbage pieces and Roma tomatoes, raising the heat to bring the soup back to a boil, then reduce to a steady simmer.
- 8After roughly 2½–3 hours, add the russet potatoes and let them cook until tender.
- 9Finally, add the Mexican squash and zucchini slices, cooking for about five minutes until just tender.
- 10Taste and adjust seasoning with additional salt if needed.
- 11Serve the soup hot, optionally squeezing lime juice over the top and garnishing with cilantro.
- 12Accompany with tortilla chips if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Skim froth early
Remove any frothy material from the bones and shanks as they begin to simmer.
Add carrots after initial simmer
Introduce carrots after the 10–15 minute simmer.
Potatoes go in later
Add the russet potatoes after roughly 2½–3 hours of simmering and cook until tender.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Caldo de Res (Beef Soup)?
- About 3 hours 35 minutes in total: 20 minutes of prep and 3 hours 15 minutes of cooking.
- How many servings does this Caldo de Res (Beef Soup) recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Caldo de Res (Beef Soup) recipe come from?
- It was shared by arnietex on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.