From Patusa Serrano's kitchen in Mexico.

Originally published on Cookpad Mexico as Caldo de Res o Cocido Norteño, with US measurements.

Beef Soup (Caldo de Res or Cocido Norteño)

Name: Beef Soup (Caldo de Res or Cocido Norteño)
Total time: 5400 s
Yield: 6 servings
Ingredients: 1.1 lbs beef shank (about 500 grams); 1.1 lbs oxtail (about 500 grams); 4 large garlic cloves; 6-8 sprigs cilantro; 2 large carrots; 3 small zucchini; 4 celery stalks; 1/2 small head green cabbage; 2 medium potatoes; Salt, to taste; Black pepper

Patusa Serrano @patusa

Chihuahua, México

Beef Soup (Caldo de Res or Cocido Norteño)

Patusa Serrano @patusa

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Ingredients

1 hour 30 minutes

6 servings

1.1 lbsbeef shank (about 500 grams)
1.1 lbsoxtail (about 500 grams)
4large garlic cloves
6-8 sprigscilantro
2large carrots
3small zucchini
4celery stalks
1/2small head green cabbage
2medium potatoes
Salt, to taste
Black pepper

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Steps

1 hour 30 minutes

1

Place the beef shank and oxtail in a pressure cooker with the garlic and cilantro. Cook for 45 minutes.
2

Once the meat is partially cooked—after about 45 minutes, since oxtail and shank are tough—add the vegetables, cut as you like.
3

Leave the pot uncovered and simmer over medium heat for another 45 minutes, or until the vegetables are fully cooked.
4

Add salt and pepper to taste. Add one more cup of water at room temperature and adjust the seasoning as needed.
5

Serve with Mexican red rice on the side.
6

You can also add pieces of corn on the cob if you like.

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Patusa Serrano @patusa

Published in the US on May 07, 2026 14:01

Chihuahua, México

Cocinera de corazón, amo los colores y sabores, comparto mi amor alimentando a los míos y haciéndoles sus comidas preferidas....es un apapacho al alma!!!