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Half an Hour to Producing Appetizing Caldo de Res (Soup of Beef)

Hoping to eat Caldo de Res (Soup of Beef) a top restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with useful procedures on preparing a Caldo de Res (Soup of Beef) like a famous chef made.

Caldo de Res (Soup of Beef)

We hope you got insight from reading it, now let's go back to caldo de res (soup of beef) recipe. To cook caldo de res (soup of beef) you only need 21 ingredients and 5 steps. Here is how you cook that.

To make an unforgettable Caldo de Res (Soup of Beef), here are the components needed:

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

After preparing the materials, now you are ready to prepare your tasty Caldo de Res (Soup of Beef) by following the instructions on this section:

  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. .
  5. .

More salt is a must too. Adding the veg in the order listed is definitely the key. In a large stockpot or Dutch oven over high heat, combine the sliced beef shank, stew meat, beef broth or water, beef base or bouillon, onions, garlic, salt, pepper and bay leaves. Occasionally during cooking time, skim any foam or scum that accumulates at the edges of the pot or the surface of the soup. How to make caldo de res First put the meat in a large pot along with the onion, garlic, bay leaves, beef bouillon and salt.

Recipe : Caldo de Res (Soup of Beef)

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