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Caldo de Res, Mexican beef soup with vegetables
Mexican beef soup with rich vegetables and coriander

Caldo de Res

Author: Flavelo
Recipes Main Courses Soups
Caldo de Res is the Mexican grandmother's cure for everything. This rich, clear beef broth is not a starter, but the main course itself. Its essence lies in the minerals extracted from bone-in meat and the natural flavour of the vegetables. In Mexico, it bubbles in huge cauldrons at the market, made fresh with lime and coriander so the hot soup is refreshing even in the greatest heat.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large pot (min. 5 litres): So all vegetables fit.
  • Slotted spoon: For skimming off the foam.

Allergen Information

⚠️ Celery

Instructions

1 ✓

Wash the meat, put it in the pot, and cover with cold water. Bring to the boil. As soon as it foams, immediately lower the heat and skim the grey foam off the top.

Tip: Starting with cold water helps the flavours and nutrients to dissolve slowly from the meat into the liquid (extraction). The foam is coagulated protein, which isn't harmful, just unsightly.
2 ✓

Throw in the whole onion, garlic, bay leaves, salt, and pepper. Simmer (low heat) for approx. 1.5 hours until the meat is semi-tender.

Tip: Leave the lid slightly ajar so the soup doesn't boil vigorously, keeping the broth clear.
3 ✓

Start adding the vegetables in order of hardness. First the corn and carrots (hard fibres). Cook for 10-15 minutes.

Tip: If you put everything in at once, the courgette will disintegrate by the time the carrot softens. Preserving textures is the goal!
4 ✓

Add the potatoes and celery. Cook for a further 10 minutes.

5 ✓

Finally, add the softest items: courgette, cabbage, tomatoes. Cook for another 10-15 minutes until everything is soft but not falling apart.

Tip: The acidity of the tomato brightens the soup at the end.
6 ✓

Serve in large, deep bowls. Ensure everyone gets meat, corn, and vegetables. Sprinkle with fresh coriander and squeeze in plenty of lime.

Tip: The contrast between the lime's acidity and the hot, fatty beef broth is a cornerstone of Mexican cuisine.

Recipe FAQ

Why has the soup become cloudy?
You boiled it too hard at the start or didn't skim the foam. Boiling water breaks up proteins, making the broth opaque. Cook at a gentle simmer only!

Ingredients

  • 1.2 kg Beef (shin or ribs with bone)
  • 3 l Water (cold)
  • 3 pcs Carrots (cut into large chunks)
  • 2 stalks Celery (chopped)
  • 3 pcs Potatoes (peeled, halved)
  • 2 pcs Corn on the cob (broken into 3-4 pieces)
  • 2 pcs Courgettes (thick rounds)
  • 0.5 head Cabbage (cut into wedges)
  • 3 pcs Tomatoes (whole or halved)
  • 1 head Onion (whole)
  • 3 cloves Garlic (whole)
  • 2 pcs Bay leaves
  • 1 bunch Fresh coriander (for serving)
  • 2 tsp Salt
  • 1 tsp Peppercorns
  • 2 pcs Limes (for serving)