Caldo de Res (Mexican Beef Broth)

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.