Caldo de Res (Soup of Beef). Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. This is a traditional Mexican home recipe for beef soup (Caldo De Res).
Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. Then add corn, celery and carrots. You can cook Caldo de Res (Soup of Beef) using 21 ingredients and 5 steps. Here is how you cook that.
Ingredients of Caldo de Res (Soup of Beef)
- Prepare 2 lb of Beef Shank (Cut into 1/2" pcs).
- It’s 2 lb of Beef stew meat (Cut into 1/2"pcs).
- It’s 2 Tbsp of EVOO.
- It’s 2 Tbsp of salt.
- You need 2 tsp of black pepper.
- Prepare 2 of med onion chopped.
- Prepare 3 cans (14 oz) of Beef broth.
- Prepare 4 cups of water (approx).
- You need 3 of med to lrg Carrots (chopped).
- It’s 1/4 cup of Cilantro.
- It’s 2 of lrg Potato (chopped).
- It’s 2 ears of corn (cut in half) more if u like corn.
- You need 2 of chayote (quartered).
- You need 1 of med head of Cabbage (cored cut into wedges).
- It’s 2 of Serrano Peppers (sliced).
- It’s 1 bunch of Celery (chopped).
- Prepare 1 of Zucchini (chopped).
- You need 1 Tbsp of cumin.
- You need 1 Tbsp of oregano.
- You need 4-5 cloves of garlic (peeled and chopped).
- You need of All vegetables should be peeled.
Caldo de res is a traditional Mexican beef soup with juicy, fall-apart pieces of succulent stew meat and satisfying hunks of flavorful veggies all jostling for space. The base of the soup is an à la minute beef broth, made by simmering the stew meat with aromatics until fork-tender and then allowing the vegetables to soak up the resulting flavor. Caldo de res, Cocido 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. Bring to a boil, skimming the top when needed.
Caldo de Res (Soup of Beef) step by step
- 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..
- 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..
- 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..
As a Mexican girl growing up eating this soup, I must say, it was super authentic and very, very yummy. More salt is a must too. Adding the veg in the order listed is definitely the key. 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. Caldo de res, Cocido 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.