Caldo de Res Estilo Norteño is a comforting Northern Mexican beef soup filled with tender meat, corn on the cob, potatoes, and fresh vegetables. Bone-in beef slowly simmers with onion, garlic, and bay leaves to create a rich homemade broth.
Serve each bowl with fresh lime, chopped onion, cilantro, and warm corn tortillas for a hearty family meal.
Prep time: 20 minutes
Cook time: Approximately 2 hours 15 minutes
Total time: Approximately 2 hours 35 minutes
Servings: 6
Why You’ll Love This Recipe
- Rich homemade broth: Beef shank and short ribs give the soup a deep, savory flavor.
- A complete meal: Each bowl includes beef, potatoes, and plenty of vegetables.
- Simple preparation: Most of the cooking time is gentle simmering.
- Easy to customize: Adjust the vegetables and seasonings to your taste.
Ingredients
For the Soup
- 2 lbs bone-in beef shank
- 1 lb beef short ribs
- 12 cups water
- ½ white onion
- 4 garlic cloves
- 2 bay leaves
- 1½ teaspoons salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 3 ears corn, cut into thick rounds
- 3 medium carrots, peeled and cut into chunks
- 2 medium potatoes, quartered
- 2 zucchini, cut into thick pieces
- 1 cup green beans, trimmed
- ¼ head green cabbage, cut into wedges
- ¼ cup fresh cilantro
For Serving
- Fresh lime wedges
- Chopped cilantro
- Diced white onion
- Warm corn tortillas
How to Make Caldo de Res Estilo Norteño
1. Start the Broth
Place the beef shank and short ribs in a large stockpot. Add the water, onion, garlic, bay leaves, salt, and black pepper.
Bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
2. Simmer Until the Beef Is Tender
Reduce the heat to low, partially cover the pot, and simmer gently for approximately 1½ hours. The beef should be fork-tender before you add the vegetables; continue simmering if needed.
If the liquid reduces too much, add enough hot water to keep the meat covered.
3. Add the Seasonings
Stir in the cumin and Mexican oregano.
4. Add the Corn and Carrots
Add the corn rounds and carrots. Simmer gently for 15 minutes.
5. Add the Potatoes
Add the quartered potatoes and cook for another 10 minutes.
6. Add the Remaining Vegetables
Gently stir in the zucchini, green beans, and cabbage wedges. Simmer for 15–20 minutes, or until the potatoes and remaining vegetables are tender.
7. Finish the Soup
Taste the broth and adjust the salt as needed. Stir in the fresh cilantro and remove the bay leaves. Remove any loose bones before serving.
8. Serve
Ladle the soup into large bowls, dividing the beef, corn, and vegetables among the servings. Offer lime wedges, chopped cilantro, diced onion, and warm corn tortillas on the side.
Tips for the Best Caldo de Res
- Use bone-in beef. The bones and connective tissue help give the broth richness and body.
- Keep the simmer gentle. A rolling boil can cloud the broth and break up the vegetables.
- Check the beef before adding vegetables. Tougher cuts may need extra cooking time.
- Cut vegetables into large pieces. This helps them hold their shape as they simmer.
- Add lime at the table. Each person can adjust the brightness of their bowl.
Frequently Asked Questions
Can I use only beef shank?
Yes. Replace the short ribs with an equal weight of beef shank. Cook until the meat is tender before adding the vegetables.
Is this soup spicy?
This version contains no chiles and is mild. Serve with your favorite salsa if you enjoy extra heat.
Can I change the vegetables?
Yes. Chayote makes a good addition or substitute. Add firmer vegetables earlier and quick-cooking vegetables near the end.
Why is my beef still tough?
It likely needs more time. Continue simmering gently and check occasionally until it becomes fork-tender. The total cooking time will depend on the size and thickness of the pieces.