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Before you jump to Caldo de Res (Soup of Beef) recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.
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We hope you got insight from reading it, now let’s go back to caldo de res (soup of beef) recipe. You can have caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Caldo de Res (Soup of Beef):
- Provide 2 lb Beef Shank (Cut into 1/2" pcs)
- Provide 2 lb Beef stew meat (Cut into 1/2"pcs)
- Use 2 Tbsp EVOO
- You need 2 Tbsp salt
- Prepare 2 tsp black pepper
- Take 2 med onion chopped
- You need 3 cans (14 oz) Beef broth
- Take 4 cups water (approx)
- Take 3 med to lrg Carrots (chopped)
- Provide 1/4 cup Cilantro
- Take 2 lrg Potato (chopped)
- Take 2 ears corn (cut in half) more if u like corn
- Take 2 chayote (quartered)
- Prepare 1 med head of Cabbage (cored cut into wedges)
- Get 2 Serrano Peppers (sliced)
- Use 1 bunch Celery (chopped)
- Get 1 Zucchini (chopped)
- Provide 1 Tbsp cumin
- Provide 1 Tbsp oregano
- Provide 4-5 cloves garlic (peeled and chopped)
- Provide All vegetables should be peeled
Instructions to make Caldo de Res (Soup of Beef):
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion and garlic and cook until lightly browned. Stir in the jalapeños and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the rest of the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the rest of vegetables. Simmer until vegetables are tender. At this time taste and adjust flavor if needed. Once tender Push the cabbage wedges into the soup, and cook for about 10 more minutes.
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