Last Updated on August 26, 2025 by Casia Valdés
There’s something deeply nostalgic and comforting about a big pot of Caldo de Res simmering on the stove. In my family, this soup was always a Sunday tradition—slow-cooked with love, packed with vegetables, and full of rich beefy flavor. While my roots are Italian, I’ve always been drawn to the way Mexican cuisine celebrates simple, hearty meals that feed a crowd and warm the soul.
This Old Fashioned Caldo de Res recipe is made with tender beef short ribs, seasonal vegetables, and a rich tomato-laced broth that’s flavored with classic spices like cumin and garlic. It’s humble, nourishing, and deeply satisfying—a dish that feels like a warm hug on a cold winter day. Whether served on its own or ladled over fluffy Mexican rice, it’s a timeless comfort food you’ll want to make again and again.
Table of Contents
Why You’ll Love This Recipe
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Hearty and wholesome – Loaded with protein and vegetables.
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Simple, time-tested flavors – Made with pantry-friendly ingredients.
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Perfect for cold days – A warming, satisfying soup that feeds a crowd.
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Family-style comfort – Great for gatherings and big-batch cooking.
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Customizable – Add more rice, veggies, or spice to suit your taste.
Ingredients (Serves 6–8)
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5–6 beef short ribs
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1½ pounds boneless beef roast, cut into chunks
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3 ears of corn, halved
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½ head of cabbage, chopped into large wedges
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2–3 tablespoons garlic powder
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2 teaspoons cumin
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1–2 carrots, sliced
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4–6 yellow potatoes, peeled and chopped
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1 zucchini (optional), chopped
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8 oz tomato sauce
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Beef bouillon powder or cubes (to taste)
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Salt and black pepper, to taste
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Water (enough to fill the pot based on desired soup volume)
Optional:
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Mexican rice (stirred into the soup or served on the side)
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Fresh lime wedges
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Salsa or pico de gallo for garnish
Instructions
Step 1: Start the Broth
Fill a large stockpot with water based on how much broth you’d like. Add beef short ribs and boneless beef roast pieces. Stir in garlic powder, cumin, beef bouillon (start with 1–2 tablespoons), salt, and black pepper.
Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for about 45 minutes, or until the beef is tender and starting to fall apart.
Step 2: Add Tomato Sauce and Adjust Flavor
Pour in the tomato sauce and stir to incorporate. Taste the broth and adjust the seasoning—this is the moment to enhance the base flavor. Add more beef bouillon, garlic powder, or cumin if needed.
Step 3: Add Root Vegetables
Add sliced carrots, potatoes, and zucchini (if using). Simmer for about 10–15 minutes until the vegetables are nearly tender.
If you’re adding Mexican rice directly to the pot, this is the time to stir it in. Otherwise, keep it on the side for serving.
Step 4: Add Corn and Cabbage
Place the corn halves and cabbage wedges into the pot. Simmer for another 5–10 minutes, or until everything is soft and well infused with the flavorful broth.
Step 5: Serve and Garnish
Ladle the soup into deep bowls. Add Mexican rice if not already in the pot. Garnish each bowl with lime wedges, spicy salsa, or a spoonful of pico de gallo for an extra layer of brightness and heat.
Serving Suggestions
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Served with warm corn tortillas or bolillo bread
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Mexican rice on the side or stirred into the broth
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Fresh lime wedges for brightness
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Chopped cilantro, diced onions, or avocado slices
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A spicy roasted salsa or fresh pico de gallo
Tips and Variations
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Use oxtail or shank: For a deeper broth, use cuts with bones and marrow.
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Skip the rice: Keep it low-carb by omitting the rice or serving it on the side.
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Make it spicy: Add whole jalapeños or serrano peppers to the simmering pot.
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Slow cook option: Cook the meat in a slow cooker on low for 6–8 hours, then add veggies in the last hour.
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Freeze the leftovers: This soup stores and reheats well—freeze in portions for a future cozy meal.
Frequently Asked Questions
What’s the best cut of meat for Caldo de Res?
Short ribs and chuck roast are ideal for rich flavor and tenderness. Bone-in cuts help develop a deeper broth.
Can I make this ahead of time?
Yes! In fact, Caldo de Res tastes even better the next day. Store in the fridge for up to 3 days or freeze for longer.
Can I use store-bought broth?
You can, but the meat simmering in water with bouillon and spices creates its own deep, homemade broth.
Should I remove the fat from the broth?
You can skim off excess fat if you prefer a lighter soup, but some fat adds richness and depth.
How do I keep the vegetables from getting mushy?
Add firmer vegetables like potatoes and carrots earlier, and more delicate ones like zucchini and cabbage later.
Final Thoughts
Old Fashioned Caldo de Res is one of those dishes that bridges generations. It’s as timeless as it is delicious—simple ingredients, slow cooking, and a whole lot of love. Whether you’re making it for family, friends, or just yourself on a cozy evening, this soup brings warmth to the table in every spoonful.
It’s easy to see why this dish remains a staple across so many Mexican households. And once you’ve made it from scratch, you’ll understand why it’s worth every simmered minute.
Old Fashioned Caldo de Res
Ingredients
Method
- Fill a large stockpot with water based on how much broth you'd like. Add beef short ribs and boneless beef roast pieces. Stir in garlic powder, cumin, beef bouillon (start with 1–2 tablespoons), salt, and black pepper.
- Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for about 45 minutes, or until the beef is tender and starting to fall apart.
- Pour in the tomato sauce and stir to incorporate. Taste the broth and adjust the seasoning—this is the moment to enhance the base flavor. Add more beef bouillon, garlic powder, or cumin if needed.
- Add sliced carrots, potatoes, and zucchini (if using). Simmer for about 10–15 minutes until the vegetables are nearly tender.
- If you’re adding Mexican rice directly to the pot, this is the time to stir it in. Otherwise, keep it on the side for serving.
- Place the corn halves and cabbage wedges into the pot. Simmer for another 5–10 minutes, or until everything is soft and well infused with the flavorful broth.
- Ladle the soup into deep bowls. Add Mexican rice if not already in the pot. Garnish each bowl with lime wedges, spicy salsa, or a spoonful of pico de gallo for an extra layer of brightness and heat.
