Paleo & Keto Mexican Bone Broth (i.e. Caldo de Res) 🍖

Ingredients

• 1 kgbeef bones, preferably marrow bones and a couple of others with a little meat, such as oxtail or short ribs
• 2–3 tablespoonsextra virgin olive oil, divided
• 1 mediumonion, quartered
• 1 mediumleek, trimmed and sliced crosswise
• 3celery stalks, sliced crosswise
• 1 headgarlic, halved crosswise
• 1bay leaf
• 1 tablespoonblack peppercorns
• 2cloves
• enough to coverwarm water
• 1 tablespoonapple cider vinegar
• to tastesalt
• to tastefreshly ground black pepper
• to tastelimes
• to tasteavocado, diced
• to tasteonion, very finely minced
• to tasteserrano or jalapeño chilli, seeded and very finely minced
• to tastecilantro or parsley, roughly chopped

Instructions

1. 1

   Prepare the bones

   Cut the meat from the meaty bones into bite-sized pieces, about 2.5 cm, while leaving some meat on the bones. Season the meat and bones with salt and freshly ground black pepper to taste.

2. 2

   Brown the beef

   Set a Dutch oven or large, heavy-based pot over medium-high heat. Add oil and spread it to coat the base evenly, then sear the meat and bones until well browned. Lift them out and set aside.

3. 3

   Brown the vegetables

   Heat the remaining oil in the pot. Add the onion, leek, celery and garlic and cook until browned, about 15 minutes.

4. 4

   Simmer the broth

   Return the browned meat and bones to the pot with the bay leaf, peppercorns and cloves. Pour in enough warm water to cover everything, then add the vinegar. Cover and bring to a gentle boil, then turn the heat as low as possible and leave the lid slightly ajar. Simmer for at least 2 hours, or preferably up to 24 hours; if continuing overnight, let the broth cool and carry on simmering the next day.

5. 5

   Strain and serve

   Discard the solids and serve the broth with your choice of garnishes.

6. 6

   Cool and store

   If storing the broth, let it cool completely before refrigerating or freezing it in airtight containers.

What is caldo de res?

Caldo de res is a Mexican beef soup traditionally made by simmering beef with vegetables. This version focuses on a deeply flavoured bone broth, with the fresh toppings added when serving.

Bone choices: Marrow bones lend richness, while oxtail or short ribs add some meat to the pot. Browning both the bones and vegetables builds a savoury base before the long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 14g protein, 5g carbs, 12g fat.

The bones and any meat provide most of the protein, while marrow and olive oil contribute much of the fat; the vegetables add a relatively small amount of carbohydrate. For a more balanced plate, serve a bowl with extra vegetables or a side salad.

Why brown the ingredients first?

Beef and bones: Sear them until browned all over before adding water. Work in batches if the pot is crowded, so the ingredients brown rather than steam.

Vegetables: Give the onion, leek, celery and garlic around 15 minutes to brown. Scrape the base as they cook to loosen any browned bits into the broth.

Getting the simmer right

Gentle heat: Bring the covered pot just to a gentle boil, then reduce the heat to the lowest setting and leave the lid slightly ajar. A quiet simmer helps the broth cook steadily without boiling vigorously.

Long cooking: The stated method allows at least 2 hours and preferably up to 24 hours. If you pause overnight, cool the broth before continuing the next day.

Choosing the finishing touches

Fresh toppings: Lime, diced avocado, finely minced onion, chilli and chopped cilantro or parsley are added at serving rather than simmered in the pot. Each bowl can be garnished to suit the cook and diners.

Chilli: Remove the seeds and mince the serrano or jalapeño finely. Add a little at a time if you want to keep its heat in check.

How to serve the broth

Serve the hot broth with the garnishes on the side, so everyone can add lime, avocado, onion, chilli and herbs as they like. A fresh, crisp salad or simply cooked vegetables make a good accompaniment.

For a more substantial meal, serve the broth alongside another dish rather than changing the simmering method.

What to look for as it cooks

Before simmering: The bones and vegetables should have visible brown colour from searing. Avoid letting the garlic burn, as scorched garlic can make the broth taste bitter.

At serving: The broth should be hot and savoury, with its flavour developed through the simmer. Strain away the solids before adding fresh garnishes.

Recipe notes & tips

• Use a heavy pot that is large enough to hold the bones and vegetables comfortably.
• Brown the beef in batches if needed to avoid overcrowding the pot.
• Keep the water level high enough to cover the bones and meat.
• Maintain a gentle simmer rather than letting the broth boil vigorously.
• Add fresh garnishes just before serving to keep their flavour and texture distinct.

Variations

• Choose different bones: Use a mix of marrow bones and meaty oxtail or short ribs for a balance of richness and meat.
• Swap the herbs: Use cilantro or parsley, depending on what you have available.
• Adjust the chilli: Serve minced serrano or jalapeño separately so each person can choose how much to add.
• Add more lime: Squeeze fresh lime into the bowl just before eating for a brighter finish.
• Vary the garnish: Add avocado, minced onion and herbs in different combinations to suit each bowl.

Common mistakes to avoid

• Crowding the pot: The meat may steam instead of browning; sear in batches if needed.
• Boiling hard: A vigorous boil can disturb the broth; lower the heat after it reaches a gentle boil.
• Letting the pot boil dry: Check that the bones remain covered with water during the simmer.
• Burning the garlic: Brown the vegetables carefully and keep an eye on the garlic as it cooks.
• Adding garnishes too early: Keep the lime, avocado, onion, chilli and herbs for serving so they stay fresh.

How to store

Cool the broth completely, then refrigerate or freeze it in airtight containers. Use refrigerated leftovers within 3–4 days, or freeze for up to 3 months; reheat until steaming hot.

Frequently asked questions