Mexican Cocido Soup: A Hearty Beef and Vegetable Recipe

Mexican cocido is a broth-forward beef and vegetable soup, often made with corn, carrots, potatoes, and cabbage; ingredients and seasoning vary from region to region and from one household to another. This version uses beef shank for a savory broth and adds the vegetables in stages, so they turn tender without all falling apart.

Ingredients

2½ lb (1.1 kg) bone-in beef shank, cut crosswise into pieces if needed
12 cups (2.8 L) cold water
1 medium yellow onion, peeled and halved, about 5 oz (150 g)
4 garlic cloves, peeled and lightly crushed, about ½ oz (12 g)
2 bay leaves
1 tsp whole black peppercorns (about 2 g), or ½ tsp (1 g) coarsely ground black pepper
1 tbsp kosher salt (about 15 g, depending on brand), plus more to taste
2 ears corn, husked and cut into thirds, about 10 oz (300 g)
2 chayotes, peeled, pitted, and cut into large chunks, about 1 lb 2 oz (500 g)
3 medium carrots, peeled and cut into 1½-inch (4 cm) pieces, about 10½ oz (300 g)
2 medium potatoes, scrubbed and cut into large chunks, about 1 lb (450 g)
8 oz (225 g) green beans, trimmed and cut in half
½ medium green cabbage, cut into 3 wedges, about 1 lb (450 g)
2 medium zucchini, cut into thick half-moons, about 14 oz (400 g)
½ cup loosely packed chopped cilantro (about 15 g), plus extra for serving
2 limes, cut into wedges, about 4 oz (120 g)

Instructions

Prepare the vegetables. Cut the corn, chayote, carrots, potatoes, green beans, cabbage, and zucchini as directed. Keep the firmer vegetables separate from the zucchini and cabbage, which cook more quickly. Large pieces are useful here: they are easier to lift from the broth and less likely to break down during simmering.
Start the beef broth. Put the beef shank in a large, heavy soup pot and pour in the cold water. Add the onion, garlic, bay leaves, peppercorns, and salt. Bring the pot to a boil over medium-high heat, which should take about 8 to 10 minutes. As foam rises, skim it from the surface with a spoon for a clearer broth. Reduce the heat to maintain a gentle simmer, cover the pot partially, and simmer for 1 hour 35 minutes. The liquid should bubble softly rather than boil hard; lower the heat if it is moving vigorously.
Check tenderness and temperature. After the first simmer, check the thickest meaty portion with an instant-read food thermometer, keeping the probe away from the bone. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; continue simmering for tenderness even after the meat reaches that temperature. Beef shank should be soft enough to pull apart with a fork. If it is still chewy, simmer it longer in 15-minute increments before adding the vegetables, topping up with a little hot water if needed to keep the beef mostly submerged.
Add the firm vegetables. Add the corn, chayote, carrots, and potatoes to the pot. Stir gently to settle them into the broth, cover partially, and simmer for 15 minutes. Keep the simmer gentle so the potatoes hold their shape and the broth stays relatively clear.
Add the quicker-cooking vegetables. Add the green beans, cabbage wedges, and zucchini. Simmer for about 15 minutes, or until the vegetables are tender when pierced but not collapsing. Check a potato and a piece of chayote, since they may take a little longer depending on how large the pieces are. Taste the broth and add salt if needed.
Rest and finish. Lift the beef onto a plate and let it rest for 3 minutes. Remove the bay leaves and onion halves from the pot; discard them, or leave the garlic in if you prefer a more pronounced garlic flavor. Remove any bones and gristle from the beef, then return the meat to the soup in large pieces or shred it coarsely. Stir in the chopped cilantro and serve hot with lime wedges.

Tips

Keep the broth at a simmer. A hard boil can make the meat fibers tighten and knock the vegetables around until they break. Look for small, occasional bubbles and adjust the burner as needed. Skimming early foam is helpful, but the soup does not need to be perfectly clear to taste good.
Chayote is worth seeking out, but easy to replace. It is a mild, crisp-fleshed squash commonly used in Mexican cooking. If you cannot find it, use peeled turnip cut into similar chunks. Turnip has a more earthy, peppery flavor and will make the soup taste less delicate; add it with the carrots and potatoes.
Cut vegetables generously. Pieces around 1½ to 2 inches (4 to 5 cm) hold up better in a long-simmered soup than small dice. If your cabbage wedges are thin or your zucchini is especially small, add them a few minutes later and check them early.
Season in stages. Salt in the cooking liquid seasons the beef, but the broth’s concentration changes as it simmers. Taste only near the end before adding more salt, especially if you plan to serve the soup with salty rice, tortillas, or table condiments.

Serving Suggestions

Serve cocido in wide, deep bowls, giving each person a piece of beef, several kinds of vegetables, and plenty of broth. Put lime wedges and extra chopped cilantro on the table so diners can season their own bowls. Warm corn tortillas are a natural accompaniment for scooping up vegetables and meat; steamed white rice can be served alongside or spooned into the broth.

For a more substantial table, offer finely chopped onion, sliced jalapeño, or a mild salsa as optional garnishes. These are serving additions rather than necessary ingredients in the pot, so keep them separate if you want the soup’s beef-and-vegetable flavor to stay in the foreground. If serving a group, keep the soup hot in the pot and ladle it out shortly before eating, rather than leaving bowls to sit and cool.

Variations

Use a different cut of beef. Beef chuck cut into large chunks is a practical alternative to shank. It gives a rich broth and tender meat, though it will not contribute the same bone-and-marrow character. Short ribs also work; they can be fattier, so skim excess fat from the surface before serving. Cooking times vary by cut and piece size, so use tenderness rather than the clock alone as your cue.

Adjust the vegetable mix. Mexican cocido is not a single fixed formula. Some cooks use celery, squash, or other vegetables that are available, and you can leave out an ingredient you do not enjoy. Add firm vegetables early and tender vegetables toward the end. If using cauliflower instead of cabbage, add florets with the green beans so they do not become overly soft.

Add a gentle chile aroma. For a little warmth, add one whole dried guajillo chile, stemmed and seeded, to the broth while the beef simmers, then remove it before serving. Guajillo is usually mild and fruity, so it adds aroma and color more than sharp heat. A dried ancho chile is another option, with a deeper, slightly raisin-like flavor. Leave the chiles out for a milder, more neutral broth.

Make it on the stovetop in stages. This recipe is designed for a large pot, where you can see the broth and control when each vegetable goes in. It is possible to cook the beef separately in advance, but add the vegetables only when you reheat the broth for serving; holding them hot for a long time can make them mushy. Avoid filling a pot so high that the soup cannot simmer safely without spilling.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For faster, more even cooling, divide the soup between shallow containers rather than leaving a large stockpot to cool on the counter. Keep the broth, meat, and vegetables together or store them separately; separate storage can help preserve the vegetables’ texture. Refrigerated cocido keeps for 3 to 4 days.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently until the soup is steaming throughout and reaches 165°F (74°C). Avoid a vigorous boil, which can break up the vegetables. Add a splash of water if the broth has concentrated in the refrigerator. The soup can also be frozen in airtight containers for about 2 to 3 months for best quality. Thaw it in the refrigerator before reheating; potatoes and zucchini may be softer after freezing, but the broth and beef remain useful for a quick meal.

Frequently Asked Questions

Is Mexican cocido the same as caldo de res?
They are closely related names for beef-and-vegetable soups, and usage varies by household and region. “Cocido” can describe a boiled or simmered dish more broadly, while “caldo de res” commonly refers to beef broth with vegetables. Recipes for either may differ in cuts of beef, vegetables, and seasonings.

Can I make cocido ahead?
Yes. Cook the soup, cool and refrigerate it within 2 hours, then reheat it gently the next day to 165°F (74°C). For the best vegetable texture, you can cook the beef and broth ahead, refrigerate them, and add freshly cut vegetables during reheating. Allow extra time for the chilled broth to come up to a simmer.

Why is my beef still tough?
Beef shank contains connective tissue that takes time to soften. If it is safe to eat but still chewy, it needs more gentle cooking, not a higher, rolling boil. Continue simmering and check every 15 minutes. Toughness can also result from cutting the meat into very large pieces or using a leaner cut that behaves differently.

Can I use frozen vegetables?
You can, though fresh vegetables generally give the soup a firmer texture. Add frozen green beans near the end and cook until tender; they may need less time than fresh ones. Frozen zucchini can become soft, so add it near the final few minutes or leave it out. Do not thaw vegetables on the counter before adding them.

How do I make the broth less greasy?
Skim visible fat from the surface as the beef simmers, then taste the broth before serving. For an easy make-ahead option, chill the soup and lift off the firm fat from the top before reheating. Some fat adds flavor, so remove only as much as you prefer rather than trying to make the broth completely fat-free.

What can I use if I do not have a large soup pot?
Use the largest heavy pot you have and make sure it has enough room for the vegetables to sit under or partly in the broth. If needed, split the recipe between two pots, dividing the beef, broth ingredients, and vegetables evenly. Do not crowd a small pot or fill it to the rim; a gentler, controlled simmer is easier and safer when there is space above the liquid.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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