Mexican Beef Vegetable Soup Recipe

Caldo de Res (Mexican Beef Soup) Isabel Eats

WebDec 22, 2022 · How to make caldo de res. Step 1: In a large Dutch oven or soup pot, add water, beef shanks, garlic, bay leaves, and salt. Bring to a …

Rating: 4.8/5(53)
1. In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
2. Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
3. Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
4. Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.

Preview

See Also:

Show details

Caldo de Res (Mexican Beef Soup) Insanely Good

WebFeb 1, 2024 · Cut the bone-in beef shank from the bone into 1/2 inch pieces. In a large pot or Dutch oven, heat the vegetable oil on medium …

Rating: 4/5(4)

Preview

See Also: Beef Recipes, Soup RecipesShow details

How to make Caldo de Res【 Cook all your favorite …

WebNov 14, 2010 · Cook the Meat. In a large soup pot, place the chunks of meat and bones, onion, garlic, and herbs if you prefer to tie the herbs …

1. In a large pot place the meat and bones, corn, onion, garlic, and herbs. If you prefer to tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion, and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.
2. Meanwhile, if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.
3. Return the broth and meat back to simmering point and add the carrots and chayote; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cooked about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.
4. Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemon wedges.

Preview

See Also: Share RecipesShow details