The New Way Serving Recipe Caldo de Res Soup of Beef Delicious Simple

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21 ingredients, 5 steps, cooking Caldo de Res (Soup of Beef)

Good Evening every body, at this time you can prepare recipe Caldo de Res (Soup of Beef) with 21 ingredients and 5 steps. Next this is how to cook, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 5 stages of easy cooking Caldo de Res (Soup of Beef).

Ingredients for Caldo de Res (Soup of Beef)

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

If all composition Caldo de Res (Soup of Beef) it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking 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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6. Finish and Enjoy.

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