Caldo de Res (Soup of Beef)
Caldo de Res (Soup of Beef)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

Caldo de Res (Soup of Beef) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Caldo de Res (Soup of Beef) is something that I’ve loved my whole life. They’re fine 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 get started with this particular recipe, we have to 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):
  1. Take 2 lb Beef Shank (Cut into 1/2" pcs)
  2. Prepare 2 lb Beef stew meat (Cut into 1/2"pcs)
  3. Get 2 Tbsp EVOO
  4. Make ready 2 Tbsp salt
  5. Take 2 tsp black pepper
  6. Get 2 med onion chopped
  7. Prepare 3 cans (14 oz) Beef broth
  8. Take 4 cups water (approx)
  9. Get 3 med to lrg Carrots (chopped)
  10. Prepare 1/4 cup Cilantro
  11. Get 2 lrg Potato (chopped)
  12. Take 2 ears corn (cut in half) more if u like corn
  13. Prepare 2 chayote (quartered)
  14. Take 1 med head of Cabbage (cored cut into wedges)
  15. Take 2 Serrano Peppers (sliced)
  16. Make ready 1 bunch Celery (chopped)
  17. Take 1 Zucchini (chopped)
  18. Prepare 1 Tbsp cumin
  19. Take 1 Tbsp oregano
  20. Take 4-5 cloves garlic (peeled and chopped)
  21. Take All vegetables should be peeled

As most Mexican soups, this one is also served with lime wedges and corn flour tortillas on the side. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer. Caldo De Res (Beef Soup) By Jessica Domel This time of year as the weather turns colder (well, in Texas, just the days it decides to feel like winter), one of my favorite comfort foods is a good, warm soup or stew. Chop the beef shank into large chunks, keeping some attached to the bone.

Instructions to make Caldo de Res (Soup of Beef):
  1. 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.
  2. 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.
  3. 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.

Sauté the beef chunks with the chopped onions, salt, and pepper. 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. Caldo de Costilla is a rich and delicious soup made with beef ribs, potatoes, carrots and herbs, and is from the Andean region of Colombia.

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