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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, caldo de res (soup of beef). One of my favorites. 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 popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Caldo de Res (Soup of Beef) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Take 2 lb Beef stew meat (Cut into 1/2"pcs)
  3. Prepare 2 Tbsp EVOO
  4. Get 2 Tbsp salt
  5. Get 2 tsp black pepper
  6. Take 2 med onion chopped
  7. Make ready 3 cans (14 oz) Beef broth
  8. Prepare 4 cups water (approx)
  9. Get 3 med to lrg Carrots (chopped)
  10. Take 1/4 cup Cilantro
  11. Take 2 lrg Potato (chopped)
  12. Get 2 ears corn (cut in half) more if u like corn
  13. Prepare 2 chayote (quartered)
  14. Get 1 med head of Cabbage (cored cut into wedges)
  15. Make ready 2 Serrano Peppers (sliced)
  16. Make ready 1 bunch Celery (chopped)
  17. Take 1 Zucchini (chopped)
  18. Get 1 Tbsp cumin
  19. Take 1 Tbsp oregano
  20. Prepare 4-5 cloves garlic (peeled and chopped)
  21. Prepare All vegetables should be peeled
Steps 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.

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