Caldo de Res (Soup of Beef)

Posted on March 28, 2022

Caldo de Res (Soup of Beef)

Are you looking for recipe inspiration? Caldo de Res (Soup of Beef) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Caldo de Res (Soup of Beef) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Caldo de Res (Soup of Beef), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Caldo de Res (Soup of Beef) delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Caldo de Res (Soup of Beef) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Caldo de Res (Soup of Beef) using 21 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Caldo de Res (Soup of Beef):

  1. 2 lb Beef Shank (Cut into 1/2" pcs)
  2. 2 lb Beef stew meat (Cut into 1/2"pcs)
  3. 2 Tbsp EVOO
  4. 2 Tbsp salt
  5. 2 tsp black pepper
  6. 2 med onion chopped
  7. 3 cans (14 oz) Beef broth
  8. 4 cups water (approx)
  9. 3 med to lrg Carrots (chopped)
  10. 1/4 cup Cilantro
  11. 2 lrg Potato (chopped)
  12. 2 ears corn (cut in half) more if u like corn
  13. 2 chayote (quartered)
  14. 1 med head of Cabbage (cored cut into wedges)
  15. 2 Serrano Peppers (sliced)
  16. 1 bunch Celery (chopped)
  17. 1 Zucchini (chopped)
  18. 1 Tbsp cumin
  19. 1 Tbsp oregano
  20. 4-5 cloves garlic (peeled and chopped)
  21. All vegetables should be peeled

Steps to make a 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.
4
Caldo de Res (Soup of Beef) - Step 4
5
Caldo de Res (Soup of Beef) - Step 5

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