Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, caldo de res (soup of beef). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Caldo de Res (Soup of Beef) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Caldo de Res (Soup of Beef) is something which I have loved my entire life. They are fine and they look wonderful.
This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.
To begin with this recipe, we have to prepare a few ingredients. You can have caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Caldo de Res (Soup of Beef):
- Take 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
- Get 2 Tbsp salt
- Prepare 2 tsp black pepper
- Get 2 med onion chopped
- Prepare 3 cans (14 oz) Beef broth
- Make ready 4 cups water (approx)
- Get 3 med to lrg Carrots (chopped)
- Prepare 1/4 cup Cilantro
- Make ready 2 lrg Potato (chopped)
- Take 2 ears corn (cut in half) more if u like corn
- Take 2 chayote (quartered)
- Make ready 1 med head of Cabbage (cored cut into wedges)
- Make ready 2 Serrano Peppers (sliced)
- Take 1 bunch Celery (chopped)
- Get 1 Zucchini (chopped)
- Make ready 1 Tbsp cumin
- Take 1 Tbsp oregano
- Make ready 4-5 cloves garlic (peeled and chopped)
- Make ready All vegetables should be peeled
Caldo de res Ideally suited for unusually cold winters, caldo de res is a flavorful Mexican soup filled with pieces of beef and vegetables such as corn and chayote squash. As most Mexican soups, this one is also served with lime wedges and corn flour tortillas on the side. Chop the beef shank into large chunks, keeping some attached to the bone. Sauté the beef chunks with the chopped onions, salt, and pepper.
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.
After the beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender". Caldo de Res Recipe "Cocido", Caldo de res or "puchero" are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain. 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.
So that is going to wrap it up with this exceptional food caldo de res (soup of beef) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
