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

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, caldo de res (soup of beef). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Caldo de Res (Soup of Beef) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Caldo de Res (Soup of Beef) is something which I have loved my entire life. They’re fine and they look wonderful.

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