caldo de res (Mexican beef soup)

Name: caldo de res (Mexican beef soup)
Cuisine: American
Ingredients: 2 short ribs; 1 1/2 lb beef stew meat; 1 onion diced; 1 can stewed tomatoes; 1/2 blub garlic minced; 1 tbsp oregano; 1 tbsp ground cumin; 1 ground cayenne pepper to taste; 4 beef bouillon cubes; 2 chayote cut in chunks; 2 potatoes cut in chunks; 2 cup baby carrots; 2 cup frozen mixed vegetables; 1 salt to taste; 1 pepper to taste; 1 bunch cilantro minced; 1 head cabbage cut in chunks; 1 fresh lime

dazednene @cook_3242648

Mmmmmm

dazednene @cook_3242648

Mmmmmm

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Ingredients

2short ribs
1 1/2 lbbeef stew meat
1onion diced
1 canstewed tomatoes
1/2blub garlic minced
1 tbsporegano
1 tbspground cumin
1ground cayenne pepper to taste
4beef bouillon cubes
2chayote cut in chunks
2potatoes cut in chunks
2 cupbaby carrots
2 cupfrozen mixed vegetables
1salt to taste
1pepper to taste
1 bunchcilantro minced
1 headcabbage cut in chunks
1fresh lime

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Steps

1

throw short ribs in soup pot with stewed tomatoes, garlic, onion and all seasoning, cover with water. bring her to a boil then simmer for about an hour, no peeking!
2

add the stew meat bring her back to a boil and simmer for 30 mins
3

throw in the chayote, potatoes, baby carrots, mixed veggies, cilantro and bring to boil, simmer for 20 mins
4

put the cabbage in and simmer for 10 mins
5

adjust seasoning if necessary, squeeze lime juice on her and enjoy that bowl of awesomeness!