Caldo De Res Mexican Style Beef Soup Recipes

CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone.
• Sauté the beef chunks with the chopped onions, salt, and pepper.
• After the beef is browned, add the beef stock and the stewed tomatoes.
• Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
• Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• Add the vegetables to the soup.
• Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes.
• Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl contains chunks of all the vegetables.
• Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
• Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• 1. In a large pot over low heat combine the beef,garlic, onion, carrots, 1/2 a bunch of cilantro, salt and pepper and goya seasoning. Add water,to cover meat and veggies. Cover and simmer for 2 hours.
• 2. Remove lid, stir, and simmer for another hour with lid off.Add potatoes and squashes.
• 3. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro. Heat tortillas and serve with Avocados and sour cream! This is be your next big crave in the cold winter months! Promise!!!!! Enjoy!
• 4. *** Tortillas and sour cream, built up meat/veggies on tortillas, squeeze lime on tortillas, and dip into soup!!!Don't forget the Avocados!

BEEF SOUP (CALDO DE RES)

Steps:

• Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

CALDO DE RES (BEEF SOUP)

Steps:

• Cut the meat into about 1/2 inch pieces. In a large pot over medium heat combine the water, beef, tomato, onion & Garlic. Cook for 1 hour. Add the potatoes, carrots, cabbage, corn, chayote and cilantro and beef bouillon cubes, simmer for 1 hour. Remove lid and simmer for about 1/2 hour with lid off. Serve hot. Just before eating squeeze in fresh lime juice to taste (optional)

CALDO DE RES (MEXICAN STYLE BEEF SOUP)

Steps:

• 1. Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do not recommend adding salt or pepper until just before serving.)
• 2. Put your beef shank and cooking oil in a large cooking pot with a lid. Brown the shank on both sides. If using another cut of beef, like a shoulder roast, cut the meat into chunks or use stew meat. Add broth & veggies except for cilantro, squash & cabbage. Simmer an hour or more. If using shank, remove whole shanks and cut meat into pieces. May leave the shank bones in the caldo to be discarded when served.
• 3. If you think the broth needs to be more flavorful or beefy, add granulated beef bullion as needed. Don't be afraid to add a bit more! This gives the caldo a richer flavor. The broth should be rich and beefy.
• 4. About a half an hour before serving, add a little water if necessary. Sometimes it cooks down a little. Toss in the squash, cabbage and chopped cilantro, stir and cover, stirring occasionally.
• 5. Simmer another 30 minutes, stir and serve in large serving bowls. Many kinds of Mexican soups and stews are served with wedges of fresh lime and with hot tortillas. Corn tortillas go well with beef caldo.
• 6. This is one of those wonderful recipes that tasted even better the second or third day, so refrigerate any leftovers. You could also freeze for later use. But after freezing, some of the veggies won't hold up well, but will still be delicious!

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
• Add water to cover and stir well.
• Cover and simmer on low for 2 hours.
• Uncover, stir, and simmer for an additional hour uncovered.
• Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
• Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
• Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• 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.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes 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.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

BEEF SOUP RECIPE (CALDO DE RES) VIDEO

Steps:

• To Cook the meat: Season the meat with salt and black pepper. Heat the oil in a large pot over medium-high heat and brown the meat on all sides. Carefully pour the water and let it reach a boil. Lower the heat to medium-low, spoon out any scum from the surface, cover, and let it cook for about 3 hrs on a low simmer.
• Guajillo sauce: Heat the oil over medium heat and sauté the onions. When they have softened, stir in the garlic and once the onions are translucent add in the tomatoes. Stir frequently and when the tomatoes are cooked, incorporate the aromatics, which are the : pepper, cloves, turmeric, ancho chile, oregano and thyme. Stir everything to combine including the guajillo chilis, just for a few seconds. Lower the heat and carefully pour in the water. When the water begins to simmer remove the pan from the heat and allow the chillis to rehydrate, about 5 minutes. Transfer to a blender and process until smooth.
• Vegetable prep: The potatoes, corn, carrots, chayote, zucchini and cabbage all need to be cut into medium size pieces. The jalapeño needs to be sliced in half but stop before you reach the stem, this way it holds the pepper together. Go ahead and prep the "herbs".
• Finish the soup: Add the guajillo sauce (strain if needed) into the pot of soup 30 minutes before the meat is done. Stir and skim off any fat that may settle on the surface. Next add the corn, potatoes, chayote, jalapeño, cilantro and mint leafs. When half way cooked, add the carrots, cabbage and stir in salt to taste. When all the veggies are almost cooked, add in the zucchini. Cover and allow all the vegetables to finish cooking.
• Serve: The soup is ready when the vegetables have cooked perfectly (not mushy) and the meat is fall off the bone tender. Serve in a bowl and add toppings such as red onion, cilantro, radish, and avocado. Lastly squeeze some lime juice over the soup and accompany with a nice stack of corn tortillas. ENJOY!