Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, caldo de res (soup of beef). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Caldo de Res (Soup of Beef) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Caldo de Res (Soup of Beef) is something which I have loved my entire life. They are nice and they look fantastic.
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 must 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 that.
The ingredients needed to make Caldo de Res (Soup of Beef):
- Take 2 lb Beef Shank (Cut into 1/2" pcs)
- Get 2 lb Beef stew meat (Cut into 1/2"pcs)
- Prepare 2 Tbsp EVOO
- Prepare 2 Tbsp salt
- Get 2 tsp black pepper
- Get 2 med onion chopped
- Take 3 cans (14 oz) Beef broth
- Take 4 cups water (approx)
- Take 3 med to lrg Carrots (chopped)
- Take 1/4 cup Cilantro
- Take 2 lrg Potato (chopped)
- Prepare 2 ears corn (cut in half) more if u like corn
- Take 2 chayote (quartered)
- Take 1 med head of Cabbage (cored cut into wedges)
- Get 2 Serrano Peppers (sliced)
- Take 1 bunch Celery (chopped)
- Take 1 Zucchini (chopped)
- Get 1 Tbsp cumin
- Make ready 1 Tbsp oregano
- Take 4-5 cloves garlic (peeled and chopped)
- Take 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.
Steps 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’s going to wrap this up with this exceptional food caldo de res (soup of beef) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
