It’s the kind of meal families enjoy on cool evenings, after long days of work, or whenever a bowl of warmth is needed. Every spoonful offers pieces of tender beef, sweet vegetables, and broth that feels restorative. Whether enjoyed fresh or reheated the next day, Caldo de Res remains one of the most comforting and traditional soups in Mexican home cooking.
Ingredients
2 lbs beef shank (with bone)
2 carrots, cut into chunks
2 potatoes, peeled and cut into chunks
1 zucchini, sliced
1 ear corn, cut into 2–3 pieces
1 onion, halved
3 cloves garlic
2 bay leaves
10 cups water
Salt & pepper to taste
Fresh cilantro
Lime wedges
Instructions
Add beef shank, onion, garlic, bay leaves, salt, and water to a large pot. Bring to a boil.
Skim foam, reduce heat, and simmer 1.5–2 hours until meat is tender.
Add carrots and potatoes; cook 15–20 minutes.
Add zucchini and corn; cook 10 minutes.
Taste and adjust salt.
Serve hot with cilantro and lime juice.