Caldo de Res
Caldo de Res (beef stew)
Recipe Description: if it’s cold outside, give this recipe a go. Very filling and flavorful. All the ingredients just work perfectly together. It takes quite a while to accomplish but it’s worth the time.
Length of time from start to finish: 3:30 min
- 3 lbs chuck roast
- 2 lbs short beef ribs
- 1 large sweet onion
- 5 carrots
- 1/2 head of lettuce
- 3 bay leaves
- 1 whole head of garlic
- 2 lbs mini golden potatoes
- 3 corns
- 3 tbsp chicken bouillon ( sub beef bouillon)
- 2 minced serrano pepper
- 1/2 sweet onion minced
- 1 bunch cilantro chopped
- 3 limes
- Salt to taste
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Let’s start off by cutting the vegetables. Cut the lettuce in half then cut the core of the cabbage, then flip the cabbage and cut it into 8 equal pieces, first down the middle then 4 times across. Peel the carrots and cut them into 2-inch pieces, rinse the potatoes and rough chop the large sweet onion.
-Set all veggies aside. Now cut the chuck roast into 1 inch thick pieces. The shorts ribs you can leave whole. Season with salt and pepper.
Preheat a large pot on high heat, now add some cooking oil and sear the meat until nicely browned, then add the onions, let the onions start to sweat.
-Now pour in water until the meat is nicely submerged, add a whole head of garlic, the bay leaves and the chicken bouillon. Wait until it boils then turn the heat to med-low.
-After 2 hours add the potatoes and carrots. After 45 min, add the corn and wait 15 more min then add the cabbage. Turn heat off once the cabbage is nice and tender.
-Now it’s time to plate, in a bowl serve all the yummy soup and garnish with cilantro, fresh onion and lime juice, add salt to taste if needed. Serve with corn tortillas. Let cool before enjoying.
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