Caldo de res
Cooking Con Claudia · ♥ 15.3K likes · 580.6K views · 8 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Bring the water to a boil on high in a large pot with the onion, garlic head and salt.
Starting the broth
- 5½ quart water
- 1 whole onion
- 1 whole garlic head
- salt
- 2 lb beef shank
- 2 lb beef ribs
- 3 lb cross rib roast
Add the beef shank, beef ribs and cross rib roast in pieces and return to a boil.
Skim off the foam, reduce to medium, cover and cook one hour.
- 4 whole corn
- 3 whole tomatoes
Add the corn, halved tomatoes, beef bouillon and tomato bouillon; cover and cook 40 minutes.
- 1 tbsp beef bouillon
- 1 tbsp tomato bouillon
- 2 whole chayotes
- 5 whole carrots
- 5 whole potatoes
Add the seeded chayotes, carrots and halved potatoes; cover and cook 20 minutes.
- 2 whole calabazitas
- cilantro
- green beans
Add the calabazitas, cilantro and green beans; cook 10 minutes.
Squash, cilantro and green beans
Check that potatoes, carrots and meat are soft; taste for salt.
- 1 head cabbage
Reduce to the lowest heat, lay the whole head of cabbage on top to soften in the steam, and cook five more minutes so it stays a little crunchy.
Steaming the cabbage on top
- lime juice
Serve with lime juice, Spanish rice, salsa de molcajete, cilantro and onion, and tortillas.
Serving