Old Fashioned Caldo de Res
Old Fashioned Caldo de Res is a traditional Mexican beef and vegetable soup simmered with tender short ribs, hearty potatoes, sweet corn, and cabbage in a rich, comforting broth. This authentic homemade recipe is nourishing, flavorful, and perfect for family gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6–8 servings
- Category: Main Course, Soup
- Method: Stovetop Simmer
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
5–6 beef short ribs
1½–2 pounds boneless beef roast, cut into large chunks
3 ears corn, cut into halves or thirds
½ head cabbage, cut into wedges
1–2 carrots, sliced
4–6 yellow potatoes, quartered
1 zucchini, sliced (optional)
8 ounces tomato sauce
2–3 tablespoons garlic powder
2 teaspoons ground cumin
Beef bouillon (to taste, added gradually)
Black pepper, to taste
Water (enough to fill large stockpot)
Limes, cut into wedges (for serving)
Instructions
1. Build the Broth
Fill a large stockpot with water (about 12–14 cups, depending on desired broth amount).
Bring to a boil.
Add garlic powder, cumin, black pepper, and a light sprinkle of beef bouillon.
Carefully add short ribs and beef chunks.
Reduce to a gentle boil and simmer for 45–60 minutes, until meat is tender.
Skim foam or excess fat from the surface as needed.
2. Add Tomato Sauce
Stir in tomato sauce.
Taste and adjust seasoning with more bouillon or garlic if needed.
3. Add Firm Vegetables
Add carrots and potatoes first.
Simmer for about 10–15 minutes, until nearly tender.
4. Add Delicate Vegetables
Add zucchini (if using), corn pieces, and cabbage wedges.
Simmer an additional 5–10 minutes, until vegetables are tender but not overcooked.
5. Rest & Serve
Turn off heat and let soup rest for 10–15 minutes to deepen flavor.
Ladle into large bowls, ensuring each serving has beef, vegetables, and broth.
Serve with lime wedges and optional rice, salsa, or warm corn tortillas.
Notes
Searing Tip: For deeper flavor, sear the beef in a little oil before adding water.
Vegetable Timing Matters: Add vegetables in stages to prevent mushiness.
Skim for Clarity: Removing foam during simmering keeps broth clean-tasting.
Make Ahead Friendly: Tastes even better the next day.
Leftovers: Store refrigerated up to 4 days. Reheat gently and add water if needed.
Find it online: https://allcookedup.com/old-fashioned-caldo-de-res/
