Caldo de Res

By Kia Damon

Published June 7, 2024

Caldo de Res — Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Total Time: 3 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 3 hours
Rating: 3(8)
Notes: Read community notes

This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and adjust the seasoning as needed.

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Ingredients

Yield:4 servings

3pounds bone-in, crosscut beef shank
1large white onion, diced
1(8-ounce) can Spanish-style tomato sauce
3garlic cloves
2bay leaves
½green cabbage (about 8 ounces), stem intact
1russet potato
1medium carrot, peeled
1medium zucchini
2ears corn, shucked
Salt
3limes, cut into wedges
Cilantro for garnishing

Ingredient Substitution Guide

Preparation

Step 1
Cut the meat from the beef shank into 1½-inch chunks. Some will be uneven because of the bone, so cut off what you can and leave any smaller pieces attached. Dry-sear the meat and bones in a large pot over medium-high (the fat from the beef and marrow will render), working in batches to brown them on all sides. This step will help build the flavor of the broth, so aim for a deep brown. It should take about 4 minutes on each side.
Step 2
Add the onion to the pot and cook it in the released beef fat until fragrant and translucent with slightly browned edges, stirring occasionally, about 10 minutes. Add the tomato sauce, garlic and bay leaves. Stir well then add 12 cups of water. Cover, bring to a boil then reduce the heat to maintain a subtle simmer. Cover and cook until the meat is very tender, about 2 hours.
Step 3
About 1½ hours into cooking, prepare the vegetables: Cut the cabbage into 4 pieces with the stem end still intact; the potato into 1-inch pieces; the carrot into ½-thick rounds; the zucchini into 1-inch-thick half rounds; and each ear of corn into 3 pieces.
Step 4
When the meat is tender, carefully remove the beef and bones. Add the vegetables, cover and simmer on low heat until tender, about 30 minutes.
Step 5
Remove any meat still attached to the bones and scrape any remaining bone marrow into the pot. Discard the bones. Return all the meat to the pot, season the soup with salt and serve in bowls with lime wedges and chopped cilantro.