This traditional caldo de res recipe is a deeply nourishing Mexican beef soup made with bone-in beef shank, seasonal vegetables, and a rich, slow-simmered broth. Simple, real ingredients come together to create a mineral-dense, collagen-rich soup that feeds a family beautifully. It’s hearty, comforting, and the kind of ancestral one-pot meal you’ll make again and again.
Meal
Ingredient
Occasion
Diet
Nourishing Winter Kitchen
Mineral-rich, immune supportive, gut healthy meals for the season.
This traditional caldo de res recipe is a deeply nourishing Mexican beef soup made with bone-in beef shank, seasonal vegetables, and a rich, slow-simmered broth. Simple, real ingredients come together to create a mineral-dense, collagen-rich soup that feeds a family beautifully. It’s hearty, comforting, and the kind of ancestral one-pot meal you’ll make again and again.
Directions
Step 1
Brown meat on all sides in a pot, salt and pepper generously, then add pieces and bones to a large stock pot of water. Bring to boil. Deglaze the seared meat pot with onions garlic, and broth from the stockpot, then add all this into stockpot of boiling water. Alternatively, you can bring meat, onion, garlic, and filtered water to a boil and skip the browning process.
Step 2
Season the water with salt and pepper to flavor the broth.
Step 3
Simmer for several hours (3-5 hours) until meat is falling off the bone and/or soft. This could be anywhere from 3-5 hours. Add carrots, cabbage and potato and cook for about 20 minutes until vegetables are softer. The corn can be added in towards the very end.
Step 4
Plate each bowl with fresh cilantro (or dried cilantro flowers from the garden), pickled radish and sauerkraut. Serve with warm from scratch corn tortillas or einkorn flour tortillas.
Note
Don’t be intimidated by this soup, once you make it, you’ll realize how easy it is! You’ll get plenty of leftovers too, so you’ll have quick lunches and dinners for days.
Notes
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