Caldo de res (beef and vegetable soup)
Cooking Con Claudia · ♥ 2.6K likes · 81.9K views · 6 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb baby carrots
- 2 tbsp salt
- 2½ lb chuck pot roast
- 2 lb beef short ribs
- 1 whole small onion
- 1 whole bay leaf
- 1 head garlic
- 2 whole roma tomatoes
- 1 whole jalapeno
- 1 whole corn
- 1 whole chayote
- 1 whole Mexican calabacita or zucchini
- ½ whole small cabbage
- 2 whole medium potatoes
- 1 cup green beans
- cilantro
- 3½ quarts water
Bring 3.5 quarts of water to a boil.
Add salt, onion, garlic, bay leaf and the meat (short ribs and the chuck cut into small chunks); return to a boil.
At the second boil, skim the impurities off the top; reduce to medium-low, cover and cook 1 hour.
Smash the garlic completely, remove the skins and return it; remove the onion.
Smashing the garlic and adding bouillon
- 2 tsp beef bouillon
- 2 tsp tomato bouillon
Add the corn and the chayote; cover and cook 20 to 30 minutes.
Add the potatoes, carrots and green beans; check the meat is tender; cover and cook another 10 to 12 minutes.
Adding the vegetables in stages
Add the calabacita, cabbage and cilantro; cover and cook 7 to 8 minutes, until the vegetables are soft and the meat tender.
- rice
- corn tortillas
- lime juice
- salsa
Serve with rice in the caldo or on the side, corn tortillas, lime juice and salsa.
Serving with rice, tortillas and lime