Recipe: Appetizing Caldo de Res (beef soup)

Recipe: Appetizing Caldo de Res (beef soup) Delicious, fresh and tasty.

Caldo de Res (beef soup). Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Sprinkle with the salt and bring to a boil.

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.

You can cook Caldo de Res (beef soup) using 12 ingredients and 2 steps. Here is how you cook that.

Ingredients of Caldo de Res (beef soup)

1. Prepare 5 lb of beef shank.

2. Prepare 5 lb of beef soup meat.

3. You need 1 of water.

4. You need 2 of onions cut large slices.

5. It’s 2 clove of garlic diced.

6. Prepare 1 of salt to taste.

7. It’s 5 of carrots cut in large chunks.

8. You need 3 of celery cut large chunks.

9. It’s 6 of potatoes cut in large chunks.

10. You need 4 of whole corn cobs 1/2.

11. It’s 3 of squash cut large chunks.

12. Prepare 1 of cabbage cut large slices.

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

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 is a traditional Mexican beef soup made with beef chunks and vegetables, this recipe calls for beef shank and soup bones, cabbage, carrots, celery, potatoes, zucchini, and tomatoes.

Caldo de Res (beef soup) step by step

1. place meat in 12 qt pot. Fill pot half full with water. Add onions and garlic. cook until meat is brown..

2. Add salt, carrots, corn, celery, and potatoes. Cook until potatoes are soft. Add squash and cabbage cook until squash is tender. Serve with lemon, hot sauce and chips or tortillas.

This soup is best when slow simmered for at least two hours with the beef, bones, onion, and garlic for a rich beef broth.

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.

Adding the veg in the order listed is definitely the key.