Without fail cooking ultimate Caldo de Res (Soup of Beef) easy, tasty, practical.
Good Evening every body, at this time you get present recipe Caldo de Res (Soup of Beef) with 21 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 5 stages of easy cooking Caldo de Res (Soup of Beef).
Ingredients all Caldo de Res (Soup of Beef)
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Needed 2 lb : Beef Shank (Cut into 1/2" pcs).
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Prepare 2 lb : Beef stew meat (Cut into 1/2"pcs).
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Prepare 2 Tbsp : EVOO.
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Needed 2 Tbsp : salt.
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Needed 2 tsp : black pepper.
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Needed 2 : med onion chopped.
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Needed 3 cans (14 oz) : Beef broth.
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Prepare 4 cups : water (approx).
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Prepare 3 : med to lrg Carrots (chopped).
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Needed 1/4 cup : Cilantro.
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Prepare 2 : lrg Potato (chopped).
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Needed 2 ears : corn (cut in half) more if u like corn.
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Needed 2 : chayote (quartered).
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Needed 1 : med head of Cabbage (cored cut into wedges).
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Prepare 2 : Serrano Peppers (sliced).
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Needed 1 bunch : Celery (chopped).
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Prepare 1 : Zucchini (chopped).
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Needed 1 Tbsp : cumin.
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Prepare 1 Tbsp : oregano.
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Needed 4-5 cloves : garlic (peeled and chopped).
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Needed : All vegetables should be peeled.
If all ingredients Caldo de Res (Soup of Beef) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Caldo de Res (Soup of Beef)
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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..
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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..
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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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