Caldo de Res (Mexican Beef Broth)

Origin: Mexico. A beef broth simmered with bone-in shank, corn, cabbage, and root vegetables, forming both a base stock and a complete, hearty soup in its own right.

Flavor Profile: Savory and hearty, with the mixed vegetables contributing sweetness and body to a clean beef base.

Culinary Uses: Base and finished form of caldo de res, served with lime, cilantro, and chili on the side for individual seasoning.

Regional Variations: Regional Mexican variation exists in the specific vegetable mix (some regions favor chayote, others favor more corn); a similar broth built with chicken instead of beef (caldo de pollo) follows the same basic principle.

Storage: Refrigerate 3–4 days; freezes well.