Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, caldo de res (soup of beef). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Caldo de Res (Soup of Beef) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Caldo de Res (Soup of Beef) is something which I have loved my whole life.
Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.
To begin with this particular recipe, we must prepare a few components. You can have caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Caldo de Res (Soup of Beef):
- Get 2 lb Beef Shank (Cut into 1/2" pcs)
- Make ready 2 lb Beef stew meat (Cut into 1/2"pcs)
- Get 2 Tbsp EVOO
- Make ready 2 Tbsp salt
- Make ready 2 tsp black pepper
- Make ready 2 med onion chopped
- Prepare 3 cans (14 oz) Beef broth
- Make ready 4 cups water (approx)
- Take 3 med to lrg Carrots (chopped)
- Get 1/4 cup Cilantro
- Prepare 2 lrg Potato (chopped)
- Prepare 2 ears corn (cut in half) more if u like corn
- Get 2 chayote (quartered)
- Get 1 med head of Cabbage (cored cut into wedges)
- Take 2 Serrano Peppers (sliced)
- Make ready 1 bunch Celery (chopped)
- Get 1 Zucchini (chopped)
- Take 1 Tbsp cumin
- Take 1 Tbsp oregano
- Make ready 4-5 cloves garlic (peeled and chopped)
- Take All vegetables should be peeled
As a Mexican girl growing up eating this soup, I must say, it was super authentic and very, very yummy. More salt is a must too. Adding the veg in the order listed is definitely the key. Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes.
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.1.
The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank. Caldo de Res is a traditional Mexican beef soup made with beef chunks and choice of vegetables which usually includes potatoes, corn, carrots, squash and cabbage. It's a type of boiled soup wherein meat followed by the vegetables are simmered in a large pot until tender and cooked through. Caldo de Res is one of my favorite soups. This recipe is the way I like to make it.
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