How to Make Cocido (Mexican Beef and Vegetable Soup)
This cocido recipe has nourished my family for five generations. I make it with slow-simmered bone-in beef and lots of vegetables, creating a flavorful broth that warms the heart and heals the soul.
Caldo de res always reminds me of the matriarchs in my family who would make it when it was cold, or when someone was sick. There’s something about Mexican beef soup that seems to have magical healing powers. It’s as if my bisabuelas knew about the benefits of bone broth well before it ever became trendy.
⭐️ A NOTE FROM LOLA: I typically I serve my cocido with a lot more broth, but wanted to highlight the variety of vegetables I serve in each bowl in the photos.
INGREDIENTS
For a rich and flavorful broth, you have to include the right mix of beef and allow time for all of the flavors to meld. I use a chamorro (beef shank), huesos (beef soup bones or shank knuckle), costillas (short ribs with bone), and chuck roast for extra meat. Vegetables include onion, garlic, carrots, corn, potatoes, chayote squash, zucchini, and cabbage.
This recipe makes a lot of soup, which is great if you’re hosting a crowd or want to freeze some for later. My sister did this for me when I had a baby and it was perfect on days I didn’t have the energy to cook!
STEP-BY-STEP INSTRUCTIONS
Prepare meat
- Cut meat into large chunks. I like to cut the short ribs between each bone and cut around the shank bone. Large chunks are preferred because everything cooks down in size.
- Generously salt meat (I like to do this the night before).
- Add meat to a large 16-quart pot with 2 large onions (halved) and one head of garlic. I like to cut off the top of the garlic so it releases its flavor while the meat cooks.
- Add 10-12 quarts of water and 2 tablespoons of salt. You will most likely have to adjust salt later on in the cooking process. Bring to a boil over high heat and cook on high for 1 hour. After about 1 hour, taste and adjust for salt, if necessary (I added an additional tablespoon). Next, cover and reduce to lowest heat setting and cook for an additional 1-2 hours until meat is tender. Total cook time for meat should be between 2.5 and 3 hours.
- While the meat cooks, be sure to remove the foam that gathers on the top with a slotted spoon. I like to keep a large glass measuring cup on my counter near the pot to discard the foam. Before adding vegetables, taste broth once more and adjust for salt.
Prepare vegetables
- In the meantime, prepare your vegetables. Cut chayote squash into fourths, lengthwise. Cut carrots into 1-inch rounds. Cut zucchini into 1-inch rounds. Cut corn cobs into 2-inch rounds. If using baby potatoes, leave them whole. If using any other type of large potato, cut into fourths (be sure to peel them if using Russet potatoes because they have thick skin).
- Cut cabbage into fourths or eights for easy serving.
Add vegetables
- Once the meat is tender, add carrots, potatoes, and corn. Your harder vegetables take longer to cook. Check after 20-30 minutes.
- Next, add your chayote squash and cook 15 minutes or until tender.
- About 10 minutes before serving, add zucchini and cabbage. These cook quickly and you don’t want them to get mushy, which is why you wait until the very end to add them.
Serve and enjoy
- Serve hot alongside flour tortillas with butter (or with mashed avocado).
- Top with freshly chopped onion, and serrano peppers and a sprinkle of lime juice, if des
STORAGE TIPS
Cool cocido, then store in airtight containers in the fridge for up to 3–4 days or freeze for 2–3 months. Reheat in a small pot on the stove or in a glass dish in the microwave.
RECOMMENDED BY LOLA FOR THIS RECIPE
I like using an extra large pot that can hold at least 16-quarts when making cocido because once you add the vegetables, it tends to get really full and you don’t want your pot to overflow. VIEW PRODUCT
LOOKING FOR MORE INSPIRATION?
Try a few of my favorite soup and beef recipes:
- How to Make Crema de Chayote (Creamy Chayote Soup)
- How to Make Classic Sopa de Fideo
- Green Pozole de Pollo Recipe
- How to Make Mexican Shredded Beef (Slow Cooker Machaca)
- How to Make Barbacoa (Easy Crock Pot Recipe)
- How to Make Papas con Carne
Best Mexican Cocido Recipe (Caldo de Res)
Ingredients
- 2 pounds beef shank (chamorro)
- 2 pounds beef shank knuckle (soup bones)
- 2 pounds beef short ribs (costillas)
- 3 tablespoons salt (or to taste, you'll have to taste the broth throughout the cooking process)
- 2 onions (halved)
- 1 garlic head
- 2 pounds carrots (I get the extra large ones at the Mexican grocery store)
- 4 corn cobs
- 2 pounds potatoes (I like to use baby potatoes, but any potatoes will work)
- 3 chayote squash (about 2½ pounds)
- 3 zucchini (about 1½ – 2 pounds)
- 1 head cabbage (cut into ¼ths or ⅛ths)
GARNISHES
- chopped onion
- limes
- chopped serrano peppers (or my spicy red salsa with japonés chile)
Instructions
- Prepare meat. Cut meat into large chunks. I like to cut the short ribs between each bone and cut around the shank bone. Large chunks are preferred because everything cooks down in size. Generously salt meat (I like to do this the night before). Add meat to a large 16-quart pot with 2 large onions (halved) and one head of garlic. I like to cut off the top of the garlic so it releases its flavor while the meat cooks. Add 10-12 quarts of water and 2 tablespoons of salt. You will most likely have to adjust salt later on in the cooking process. Bring to a boil over high heat and cook on high for 1 hour. After about 1 hour, taste and adjust for salt, if necessary (I added an additional tablespoon). Next, cover and reduce to lowest heat setting and cook for an additional 1-2 hours until meat is tender. Total cook time for meat should be between 2.5 and 3 hours. While the meat cooks, be sure to remove the foam that gathers on the top with a slotted spoon. I like to keep a large glass measuring cup on my counter near the pot to discard the foam. Before adding vegetables, taste broth once more and adjust for salt.Before adding vegetables, taste broth and adjust for salt if necessary.
- Prepare vegetables. In the meantime, prepare your vegetables. Cut chayote squash into fourths, lengthwise. Cut carrots into 1-inch rounds. Cut zucchini into 1-inch rounds. Cut corn cobs into 2-inch rounds. If using baby potatoes, leave them whole. If using any other type of large potato, cut into fourths (be sure to peel them if using Russet potatoes because they have thick skin). Cut cabbage into fourths or eights for easy serving.
- Add vegetables. Once the meat is tender, add carrots, potatoes, and corn. Your harder vegetables take longer to cook. Check after 20-30 minutes.Next, add your chayote squash and cook 15 minutes or until tender.About 10 minutes before serving, add zucchini and cabbage. These cook quickly and you don’t want them to get mushy, which is why you wait until the very end to add them.
- Serve and enjoy. Serve hot with plenty of broth, alongside flour tortillas with butter (or with mashed avocado). Top with freshly chopped onion and serrano peppers and a sprinkle of lime juice, if desired.NOTE: I typically I serve my cocido with a lot more broth, but wanted to highlight the variety of vegetables in the photos.
Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
