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Caldo de Res (Soup of Beef)
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A picture of Caldo de Res (Soup of Beef).

Caldo de Res (Soup of Beef)

Bigdawg
Bigdawg @cook_Bigdawg

Caldo de Res (Soup of Beef)

Bigdawg
Bigdawg @cook_Bigdawg
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Ingredients

  1. 2 lbBeef Shank (Cut into 1/2" pcs)
  2. 2 lbBeef stew meat (Cut into 1/2"pcs)
  3. 2 TbspEVOO
  4. 2 Tbspsalt
  5. 2 tspblack pepper
  6. 2med onion chopped
  7. 3 cans (14 oz)Beef broth
  8. 4 cupswater (approx)
  9. 3med to lrg Carrots (chopped)
  10. 1/4 cupCilantro
  11. 2lrg Potato (chopped)
  12. 2 earscorn (cut in half) more if u like corn
  13. 2chayote (quartered)
  14. 1med head of Cabbage (cored cut into wedges)
  15. 2Serrano Peppers (sliced)
  16. 1 bunchCelery (chopped)
  17. 1Zucchini (chopped)
  18. 1 Tbspcumin
  19. 1 Tbsporegano
  20. 4-5 clovesgarlic (peeled and chopped)
  21. All vegetables should be peeled
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Steps

  1. 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. 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. 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. 4

    A picture of step 4 of Caldo de Res (Soup of Beef).
  5. 5

    A picture of step 5 of Caldo de Res (Soup of Beef).
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Copied!

Bigdawg
Bigdawg @cook_Bigdawg
on January 17, 2016 18:19

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