1-Creating a delicious Caldo De Res starts with fresh ingredients and simple steps, perfect for home cooks new to traditional Mexican soup. Begin by simmering 2 ½ to 3 pounds of bone-in beef shank in 12 cups of water with 4 cloves of garlic, 2 bay leaves, and 2 tablespoons of salt for 1 ½ to 2 hours until the beef is tender. This process builds a flavorful base that makes your homemade Caldo De Res recipe with beef and fresh vegetables truly standout.

2-Once the beef is ready, remove it from the pot and strip the meat from the bones and sinew. Then, add the vegetables: 4 medium carrots sliced into thick coins, 3 medium ears of corn cut in half, 2 medium potatoes cut into eighths, 2 medium zucchinis cut into thick chunks, and ¼ head of green cabbage cut into chunks, along with 1 tablespoon of tomato paste and 1 handful of cilantro. Simmer these for 15-20 minutes until tender, then return the beef to the pot for a final mix.

3-Gather all ingredients and prepare the vegetables by washing, peeling, and chopping as specified to set up an efficient cooking process.

4-In a large pot, brown the beef shank pieces over medium-high heat to seal in flavors and create a strong foundation for the broth.

5-Add chopped onions and garlic to the pot, sautéing until translucent to develop a rich aroma that enhances the overall soup.

6-Pour in the water along with the bay leaves and salt, then bring to a boil before reducing heat to low.

7-Simmer gently for 1.5 to 2 hours, skimming any foam to keep the broth clear and full of flavor from the beef.

8-Add the carrots, corn, potatoes, zucchinis, cabbage, tomato paste, and cilantro, then continue simmering for 15-20 minutes until everything is tender.

9-Season to taste, remove bones, shred meat, and serve garnished with extra cilantro and lime juice from 4 halved limes, plus optional hot sauce for a kick.