Caldo De Res (Beef Soup)

Jeanne Benavidez


My mother-in-law made this soup quite often on Sundays( along with fresh flour tortillas) and I really liked it. Of course, she never had a written recipe for anything so I just had to take notes and ask questions while I watched her cook. I had to practice and adjust ingredients until I got close to her recipe. This is definitely comfort food.

★★★★★ 2 votes
30 Min
1 Hr 45 Min
Stove Top


1 - 2 lb
beef shank
1 c
1/4 c
canola oil
1/2 tsp
1/2 tsp
1 can(s)
(28 oz) diced tomatoes
2 large
potatoes, cubed
1 medium
onion, chopped
carrots, sliced into 1/2 inch rounds
ribs celery, cut into 1/2 inch pieces
ears corn on the cob, cut into 1 1/2 inch pieces
1/2 medium
head cabbage, cut into 4 or 5 wedges
1 Tbsp
garlic, chopped
1/4 c
cilantro, finely diced
1 tsp
garlic salt
1 tsp
ground cumin
1 Tbsp
tony chachere's creole seasoning
1 tsp
ground corriander
2 qt
beef stock
1 qt
limes, juiced


1Cut the meat from the beef bones into about 1 inch pieces, leaving some on the bones.
2Dredge meat in flour, salt and pepper.
3Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
4Add the onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely.
5Add lime juice and more water, if necessary, and return to a simmer. Add the carrot and cilantro, and cook for 10 minutes, then stir in the celery, potato, corn and garlic. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
6Serve soup in large bowls, including meat vegetables and bones.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Mexican