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

About 3 hours 30 minutes in total: 15 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.

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Caldo de Res – 210-Minute Recipe

Name: Caldo de Res – 210-Minute Recipe
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 beef shank steaks; soup bones; 2 carrots; 2 zucchinis; 1 Mexican squash; 2 corn; 2 celery stalks; a third cabbage; 2 russet potatoes; 2 Roma tomatoes; 0.25 cup tomato sauce; 3 garlic cloves; 1 onion; 2 tbsp olive oil; 2 tsp cumin; to taste salt; to taste black pepper

A hearty Mexican beef soup brimming with tender shank, aromatic vegetables, and a rich broth seasoned with cumin and olive oil. The layered addition of veggies keeps their textures distinct, while the optional tomato sauce adds depth. 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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Prep Time

15 min

Cook Time

3 hr 15 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

3 hr 30 min estimated total time for 6 servings.

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Dinner Soup Mexican Beef

Ingredients

4 beef shank steaks
soup bones
2 carrots
2 zucchinis
1 Mexican squash
2 corn
2 celery stalks
a third cabbage
2 russet potatoes
2 Roma tomatoes
1/4 cup tomato sauce
3 garlic cloves
1 onion
2 tbsp olive oil
2 tsp cumin
to taste salt
to taste black pepper

Instructions

1
Rinse the beef shank steaks and set aside.
2
Rinse the soup bones and place them in a large pot with enough water to cover; bring to a boil and skim off any foam.
3
Add the shank steaks to the pot about 20‑30 minutes after the bones start simmering, and continue to skim foam as needed.
4
Turn the heat up slightly, cover, and let the broth simmer until it reaches a gentle boil.
5
Add the olive oil, salt, pepper, and cumin, stirring to distribute the spices evenly.
6
After about an hour, add the whole onion and minced garlic to the pot.
7
Add the celery stalks and corn quarters, then stir in the optional quarter cup of tomato sauce.
8
Let the mixture return to a boil, then reduce heat to maintain a steady simmer for another 10‑15 minutes.
9
Add the sliced carrots, allowing them to cook until tender, about 15‑20 minutes.
10
Introduce the chopped cabbage and Roma tomatoes, stirring well, and continue simmering until the vegetables are cooked through.
11
Add the cubed russet potatoes and simmer until they are tender, about 15 minutes; adjust salt to taste.
12
Finally, add the sliced zucchini and Mexican squash, cooking for an additional 5 minutes until all vegetables are tender.
13
Taste the broth and adjust seasoning if necessary; optionally squeeze fresh lime juice and add a dash of hot sauce for extra flavor.
14
Serve the caldo hot, optionally with a side of rice or tortillas.
15
Enjoy the hearty, comforting beef soup.

Helpful tips while cooking

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

Skim foam early

When the bones begin simmering, skim off foam before adding the shank steaks.

Add vegetables in stages

Follow the recipe’s order: carrots, then cabbage and tomatoes, followed by potatoes, and finally zucchini and squash.

Adjust seasoning at the end

Taste the broth after all vegetables are tender and adjust salt, pepper, lime juice, or hot sauce as desired.

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