Old Fashioned Caldo de Res
Few dishes capture the heart of traditional Mexican home cooking quite like Caldo de Res, a rustic beef and vegetable soup that has been passed down through generations.
Known for its rich broth, tender chunks of beef, and a bounty of fresh vegetables, this old-fashioned recipe is as nourishing as it is comforting. It’s the kind of meal that brings family to the table, often served with rice, salsa, and fresh lime on the side, allowing everyone to customize their own bowl.
Simple in ingredients yet layered in flavor, this soup embodies the warmth of tradition and the soul-soothing power of homemade comfort food.
Why People Will Love Old-Fashioned Caldo de Res:
Hearty comfort in every spoonful – tender beef, rich broth, and vegetables create a warming, soul-soothing meal perfect for family gatherings.
Nourishing and wholesome – packed with protein, fiber, and nutrients from a variety of vegetables, it feeds both body and spirit.
A taste of tradition – rooted in Mexican home cooking, it carries generations of flavor and cultural heritage in one pot.
Customizable to every palate – with rice, salsa, or lime wedges on the side, each person can make their bowl uniquely their own.
Balanced simplicity – made with humble, everyday ingredients, yet delivering depth and richness that rivals more complex dishes.
Perfect for sharing – large batches make it ideal for family meals, potlucks, or comforting a loved one.
Healing qualities – warm broth and fresh vegetables are often associated with recovery, comfort, and care during times of need.
Key Ingredients:
Beef short ribs and roast – the heart of the soup, slowly simmered to release rich marrow and deep, savory flavor that forms the backbone of the broth.
Fresh vegetables – corn, cabbage, potatoes, carrots, and zucchini bring natural sweetness, earthy notes, and vibrant textures, turning the dish into a complete meal.
Tomato sauce – adds a gentle acidity and depth that balances the richness of the beef while giving the broth a beautiful warmth in color.
Garlic, cumin, and bouillon – simple yet powerful seasonings that layer the soup with aromatic spice, comfort, and authenticity.
Limes – a bright, zesty finishing touch, cutting through the hearty broth with freshness and lifting every spoonful.
Expert Tips:
Sear the beef first – Browning the short ribs and roast before simmering builds a deeper, richer base of flavor in the broth.
Skim the broth – As the meat simmers, skim off excess foam or fat from the surface to keep the soup clear and clean-tasting.
Layer vegetables by cooking time – Add sturdier vegetables like carrots and potatoes first, then finish with delicate ones like corn and cabbage so everything cooks evenly without turning mushy.
Season gradually – Start light with bouillon and garlic, then adjust at the end once the flavors have concentrated—this prevents the broth from becoming overly salty.
Rest before serving – Let the soup sit for 10–15 minutes off the heat before serving; it allows flavors to meld and the broth to deepen in taste.
Brighten at the table – Always serve with lime wedges. A squeeze of fresh lime juice balances the richness of the broth and brings the flavors alive.
Pair with sides – Offer Mexican rice, warm corn tortillas, or spicy salsa on the side so each person can build their perfect comforting bowl.
Old Fashioned Caldo de Res
Ingredients:
5–6 short ribs
Boneless beef roast, cut into chunks
3 ears of corn, cut in halves or smaller pieces
½ head cabbage, cut into wedges
Beef bouillon (to taste, sprinkled in stages)
2–3 Tbsp garlic powder
2 tsp cumin
1–2 carrots, sliced
4–6 yellow potatoes, quartered
8 oz tomato sauce
1 zucchini (optional)
Limes, cut into wedges for serving
Instructions
Step 1: Prepare the Broth
Fill a large pot with water, enough for the amount of broth you’d like.
Add garlic powder, cumin, beef bouillon, and black pepper.
Bring to a boil, then add the beef (short ribs and roast pieces).
Cook until the meat is tender—about 45 minutes.
Step 2: Season and Add Tomato Sauce
Stir in the tomato sauce.
Taste the broth and adjust with more bouillon or garlic if needed.
Step 3: Add Vegetables
Add the carrots, zucchini (if using), and potatoes.
If you’re adding rice directly into the pot, stir it in now.
Simmer until the vegetables are tender, about 10 minutes.
Step 4: Finish with Corn and Cabbage
Add the corn pieces and cabbage wedges.
Simmer for another 5 minutes, just until softened but not overcooked.
Step 5: Serve
Serve hot with lime wedges, fresh pico de gallo, or spicy salsa on the side.
You can also serve with Mexican rice—either stirred into the pot or added individually to each bowl, depending on preference.
Important Notes When Making Old-Fashioned Caldo de Res Recipe:
Broth is everything – The soul of Caldo de Res lies in its broth. Take your time simmering the beef until tender, allowing the marrow and bones to release richness that cannot be rushed.
Balance of flavors – This soup is meant to be both hearty and light. Don’t overpower it with too much seasoning; instead, build flavor in layers and let the natural sweetness of the vegetables shine.
Vegetable timing matters – Add them in stages based on their cooking times to avoid mushy textures. Each vegetable should retain its integrity and contribute something distinct to the bowl.
Personalization is tradition – Caldo de Res is rarely served without rice, tortillas, lime wedges, or salsa on the side. The beauty of the dish is in letting everyone customize their own bowl.
Size of cuts makes a difference – Larger chunks of meat and vegetables not only look rustic and inviting, but they also hold up better during the long simmer.
Healing and sharing – This dish has long been regarded as both comforting and restorative, often served to nourish families and bring warmth during gatherings or recovery.
How to Enjoy Old-Fashioned Caldo de Res After Cooking
Let it Rest Briefly
After turning off the heat, allow the soup to sit for 10–15 minutes. This resting period helps the flavors settle and the broth deepen in taste.
Serve in Generous Bowls
Ladle a hearty portion of beef, vegetables, and broth into wide, deep bowls. Make sure each serving includes a little of everything—corn, potatoes, carrots, and a piece of tender beef.
Add Fresh Brightness
Offer lime wedges alongside the soup. A squeeze of lime juice right before eating lifts the richness of the broth and balances the earthy flavors.
Customize with Sides
Traditionally, Mexican rice, pico de gallo, or spicy salsa are served on the side. Guests can stir in a spoonful of rice or top their bowls with salsa for extra heat and texture. Warm corn tortillas are also perfect for dipping into the broth or wrapping around the tender beef.
Pair Thoughtfully
This dish pairs beautifully with simple sides—fresh avocado slices, a crisp green salad, or even a chilled agua fresca to contrast the warmth of the soup.
Make it a Shared Meal
Caldo de Res is best enjoyed family-style. Place the pot in the center of the table with rice, salsa, tortillas, and lime wedges all around, encouraging everyone to build their bowl just the way they like it.
Reheat with Care
If you have leftovers, reheat gently on the stovetop. Add a splash of water or broth if needed to refresh the soup, as the vegetables and rice will naturally absorb liquid overnight.
Nutrition Information:
Per 1 serving (about 1 ½ cups, with beef, vegetables, and broth)
Calories: 285 kcal | Total Fat: 12.5 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 65 mg | Sodium: 720 mg (varies depending on bouillon & added salt) | Total Carbohydrates: 22 g | Dietary Fiber: 4.1 g | Sugars: 5.3 g | Protein: 23 g
Frequently Asked Questions:
Can I use other cuts of beef besides short ribs and roast?
Yes! While short ribs add richness and depth, you can use beef shank, oxtail, or even chuck roast. Each cut gives a slightly different flavor and texture, but all work beautifully in this soup.
How do I prevent the vegetables from getting too soft?
Add them in stages based on their cooking time. Potatoes and carrots should go in earlier, while zucchini, corn, and cabbage should be added toward the end so they stay tender but not mushy.
Is it necessary to add rice to the soup?
No, rice is optional. Some families add it directly to the pot for a heartier meal, while others prefer serving it on the side so everyone can customize their bowl.
Can I make Caldo de Res ahead of time?
Absolutely. The flavors deepen as it sits, making it even better the next day. Just reheat gently on the stove and add a splash of water or broth if it has thickened.
What can I serve with Caldo de Res?
Traditional accompaniments include warm corn tortillas, Mexican rice, lime wedges, spicy salsa, or pico de gallo. Avocado slices also make a refreshing addition to balance the richness of the broth.
How long should I simmer the beef for the best flavor?
Simmer the beef for at least 45 minutes, or until it’s fork-tender. For deeper flavor, you can extend the simmering to 1–1.5 hours—just keep the pot at a gentle boil so the meat stays juicy and the broth rich.
Should I sear the meat before boiling?
It’s optional, but highly recommended. Searing the beef in a little oil first creates a deeper, more complex broth. If you’re short on time, you can skip this step and still get great results.
How do I keep the broth from becoming too greasy?
Skim off any excess fat or foam that rises to the surface during simmering. You can also refrigerate the soup after cooking and remove the solidified fat before reheating.
When should I add the vegetables so they don’t overcook?
Add firm vegetables like potatoes and carrots about 10–15 minutes before the soup is done, and add delicate ones like zucchini, cabbage, and corn in the last 5 minutes. This keeps everything tender but not mushy.
Can I make this recipe in a slow cooker or Instant Pot?
Yes! In a slow cooker, cook on low for 7–8 hours or high for 4–5 hours, adding the vegetables in the last 1–2 hours. In an Instant Pot, pressure cook the beef with seasonings for 35–40 minutes, then add vegetables and cook for an additional 5–7 minutes on sauté mode.