How to Make Appetizing Caldo de Res (Soup of Beef)

How to Make Appetizing Caldo de Res (Soup of Beef) Delicious, fresh and tasty.

Caldo de Res (Soup of Beef). Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. This is a traditional Mexican home recipe for beef soup (Caldo De Res).

Sprinkle with the salt and bring to a boil.

Cover and reduce to a simmer.

Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.

You can cook Caldo de Res (Soup of Beef) using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of Caldo de Res (Soup of Beef)

1. Prepare 2 lb of Beef Shank (Cut into 1/2" pcs).

2. Prepare 2 lb of Beef stew meat (Cut into 1/2"pcs).

3. It’s 2 Tbsp of EVOO.

4. You need 2 Tbsp of salt.

5. Prepare 2 tsp of black pepper.

6. You need 2 of med onion chopped.

7. It’s 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. It’s 1/4 cup of Cilantro.

11. It’s 2 of lrg Potato (chopped).

12. It’s 2 ears of corn (cut in half) more if u like corn.

13. Prepare 2 of chayote (quartered).

14. Prepare 1 of med head of Cabbage (cored cut into wedges).

15. It’s 2 of Serrano Peppers (sliced).

16. You need 1 bunch of Celery (chopped).

17. You need 1 of Zucchini (chopped).

18. It’s 1 Tbsp of cumin.

19. It’s 1 Tbsp of oregano.

20. Prepare 4-5 cloves of garlic (peeled and chopped).

21. Prepare 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.

Chop the beef shank into large chunks, keeping some attached to the bone.

Sauté the beef chunks with the chopped onions, salt, and pepper.

Caldo de Res (Soup of Beef) step by step

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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After the beef is browned, add the beef stock and the stewed tomatoes.

Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".

Caldo de Res Recipe "Cocido", Caldo de res 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.

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.