Caldo De Res (mexican Beef Soup

• total waktu: 1 hour 43 minutes

Bahan-bahan

2–3 lbs chuck pot roast, cut into chunks

2 lbs beef bones (short ribs, marrow bones, or shank)

1 small onion (whole)

1 head of garlic

1 bay leaf

2 tbsp salt (adjust to taste)

2 tsp beef bouillon

2 tsp tomato bouillon

3 ½ quarts water

Vegetables

1 jalapeño (whole or halved)

2 Roma tomatoes (halved)

2 ears of corn, cut into sections

2–3 medium potatoes, peeled and chunked

½ lb baby carrots

1 cup green beans, trimmed

1 chayote, peeled and chunked

1 zucchini or Mexican squash, chunked

½ head of cabbage, cut into wedges

1 handful fresh cilantro

Optional for Serving

Lime wedges

Warm corn tortillas

Salsa

Petunjuk

In a large stockpot, bring the water to a boil over medium-high heat.

Add salt, whole onion, garlic head, bay leaf, beef chunks, and bones.

Once boiling again, skim off any foam that rises to the surface for a clean, clear broth.

Reduce heat to medium-low, cover, and simmer for about 1 hour until the beef starts to become tender.

Remove the onion and discard.

Take out the garlic, squeeze out the softened cloves, discard skins, and return the garlic to the pot.

Stir in beef bouillon, tomato bouillon, jalapeño, and Roma tomatoes.

Add corn and chayote. Cover and cook for 20–30 minutes.

Add potatoes, carrots, and green beans. Cook for 10–12 minutes until nearly tender.

Add zucchini, cabbage, and cilantro. Cook for another 7–8 minutes until all vegetables are tender but still hold their shape.

Taste the broth and adjust salt if needed.

Serve hot in large bowls with a mix of beef, vegetables, and broth in each serving.