Calypso Beef Soup Nuevo Latino Beef Dishes Recipes

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CALDO DE RES (MEXICAN BEEF SOUP)



Caldo de Res (Mexican Beef Soup) image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

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.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g

CALYPSO BEEF



Calypso Beef image

LOVE things E-X-O-T-I-C, UNUSUAL too, This recipe is DEFINATELY that, TRUE! Brings island cuisine, not too difficult to do, HOPE it brings out the CALYPSO in YOU!

Provided by mickeydownunder

Categories     Steak

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup orange juice
3/4 cup chicken broth
2 tablespoons brown sugar
2 1/2 tablespoons ketchup
2 tablespoons lime juice (Fresh or Store Bought)
2 tablespoons dark rum
1 teaspoon ground ginger
1/4 teaspoon allspice (Can Substitute Ground Cloves)
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic (Can vary to taste -- Fresh or Store Bought in Jar)
1 1/2 lbs beef tenderloin

Steps:

  • COMBINE all ingedients (Except Beef) in bowl and WHISK until well blended.
  • In Zip Lock Bag, Place BEEF and above combined ingredients and marinade AT LEAST 30 minutes in the refrigerator; Can be overnight.
  • Remove steaks from marinate and reserve marinade; Cook to desired doneness however you wish to do; BROIL, BBQ Plate etc, basting them frequently with marinate; Approximately 5-8 minutes each side.

CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)



Caldo De Res (A Mexican Beef -Vegetable Soup) image

If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!

Provided by Witch Doctor

Categories     Chowders

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs beef shank, bone-in
1 medium white onion, finely diced
1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, unpeeled
2 chayotes (may substitute zucchini)
6 carrots
1/4 cup chopped cilantro, plus extra for garnish
water
1 head cabbage
1 limes or 1 lemon, cut into wedges
corn tortilla, for garnish
sliced jalapeno, for garnish

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.

Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4

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