Caldo de Res Recipe (Mexican Beef Soup)

Name: Caldo de Res Recipe (Mexican Beef Soup)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 3 pounds beef shank (or use short rib or beef chuck); 8-10 cups water; 1 large onion (rough chopped); 2 celery stalks (rough chopped); 10 cloves garlic (rough chopped); 5 chile de arbol peppers (optional - you can use other dried pods, if desired); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes (cut into bite sized pieces); 2 carrots (cut into bite sized pieces); 2 zucchinis (cut into bite sized pieces); 2 jalapeno peppers (sliced (if desired); 2 ears of corn (quartered); 3 medium sized tomatoes (cut into bite sized pieces); 1/4 head cabbage (chopped); 8 ounces tomato sauce; Juice from 1 lime; Other optional vegetables and seasonings (see recipe notes); Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

8 servings

doses

15 minutes

tempo ativo

2 hours 45 minutes

tempo total

Começar a Cozinhar

Ingredientes

3 pounds beef shank (or use short rib or beef chuck)

8-10 cups water

1 large onion (rough chopped)

2 celery stalks (rough chopped)

10 cloves garlic (rough chopped)

5 chile de arbol peppers (optional - you can use other dried pods, if desired)

3 bay leaves

1 tablespoon black peppercorns

1 tablespoon salt

3 potatoes (cut into bite sized pieces)

2 carrots (cut into bite sized pieces)

2 zucchinis (cut into bite sized pieces)

2 jalapeno peppers (sliced (if desired)

2 ears of corn (quartered)

3 medium sized tomatoes (cut into bite sized pieces)

1/4 head cabbage (chopped)

8 ounces tomato sauce

Juice from 1 lime

Other optional vegetables and seasonings (see recipe notes)

Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

Instruções

MAKE THE HOMEMADE BEEF STOCK

Stock

To a very large pot, add the oxtail (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5-2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.

Shred

Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside for now.

Strain the beef stock and discard the solids.

MAKE THE CALDO DE RES (Beef Soup)

Potatoes

Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.

Vegetables

Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.

Beef

Add the shredded beef back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.

Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.

Informação Nutricional

Tamanho da Dose

Calorias

266 kcal

Gordura Total

5 g

Gordura Saturada

2 g

Gordura Insaturada

2.5 g

Gordura Trans

0.001 g

Colesterol

40 mg

Sódio

1122 mg

Carboidratos Totais

30 g

Fibra Alimentar

6 g

Açúcares Totais

8 g

Proteína

27 g