Caldo de Res – 210-Minute Recipe
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
Cook Time
Servings
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
- salt, to taste
- black pepper, to taste
Instructions
- 1Rinse the beef shank steaks and set aside.
- 2Rinse the soup bones and place them in a large pot with enough water to cover; bring to a boil and skim off any foam.
- 3Add the shank steaks to the pot about 20‑30 minutes after the bones start simmering, and continue to skim foam as needed.
- 4Turn the heat up slightly, cover, and let the broth simmer until it reaches a gentle boil.
- 5Add the olive oil, salt, pepper, and cumin, stirring to distribute the spices evenly.
- 6After about an hour, add the whole onion and minced garlic to the pot.
- 7Add the celery stalks and corn quarters, then stir in the optional quarter cup of tomato sauce.
- 8Let the mixture return to a boil, then reduce heat to maintain a steady simmer for another 10‑15 minutes.
- 9Add the sliced carrots, allowing them to cook until tender, about 15‑20 minutes.
- 10Introduce the chopped cabbage and Roma tomatoes, stirring well, and continue simmering until the vegetables are cooked through.
- 11Add the cubed russet potatoes and simmer until they are tender, about 15 minutes; adjust salt to taste.
- 12Finally, add the sliced zucchini and Mexican squash, cooking for an additional 5 minutes until all vegetables are tender.
- 13Taste the broth and adjust seasoning if necessary; optionally squeeze fresh lime juice and add a dash of hot sauce for extra flavor.
- 14Serve the caldo hot, optionally with a side of rice or tortillas.
- 15Enjoy 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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Frequently asked questions
- 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.