Los Barrios Caldo De Res Beef Soup Recipes

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CALDO DE RES (BEEF SOUP)



Caldo De Res (Beef Soup) image

Make and share this Caldo De Res (Beef Soup) recipe from Food.com.

Provided by Steingrim

Categories     Vegetable

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb beef shank, cubed
1 tomatoes, quartered
2 potatoes, cubed
1 yellow onion, chopped
3 carrots, chopped
1/2 head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro, divided
1/4 teaspoon cayenne, to taste (or other peppers to your taste)
1 tablespoon salt
1/4 teaspoon fresh ground pepper, to taste
water, to cover
4 tablespoons fresh lime juice
1/4 teaspoon ground cumin

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.

Nutrition Facts : Calories 453.1, Fat 17.2, SaturatedFat 6.6, Cholesterol 90.8, Sodium 1875.4, Carbohydrate 35.8, Fiber 7.2, Sugar 9.3, Protein 39.9

LOS BARRIOS CALDO DE RES (BEEF SOUP)



Los Barrios Caldo De Res (Beef Soup) image

From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.

Provided by Miss Annie

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

5 lbs stew beef bones
salt, to taste
garlic powder, to taste
4 ears corn, husked an cut in half
6 celery ribs, cut into 1/2-inch pieces
3 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes, cut into wedges
3 zucchini, cut into 2-inch chunks
2 onions, cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced
6 cups rice, Spanish rice, cooked and hot
1 lemon, cut into 6 wedges

Steps:

  • Place bones in large stockpot, add water to cover by 6 inches.
  • Bring to boil, reduce heat and boil gently for 45 minutes.
  • Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
  • Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
  • Ladle soup into 6 large bowls.
  • Add 1 cup rice to each bowl.
  • Squeeze juice from a lomon wedge over each bowl.
  • Serve immediately as a main course.

CALDO DE RES (BEEF SOUP)



Caldo De Res (Beef Soup) image

This is something like a soup crossed with a stew. It can be a little messy to eat. This recipe is from a now closed taqueria in San Francisco.

Provided by cookiedog

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes
1 medium white onion, diced
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes
6 cups beef broth
1 bay leaf
1 tablespoon dried Mexican oregano
1 lb red potatoes, diced
1 carrot, peeled and diced
2 ears corn, shrucked and cut into 1-inch-thick-rounds
1 zucchini, cut into thick matchsticks, 1 inch long
1/2 head green cabbage, cored, thinly sliced
1/4 cup chopped fresh cilantro
salt & freshly ground black pepper
1/2 medium white onion, finely diced
fresh cilantro stem
1 lime, cut into 6 wedges
12 tortillas, warmed

Steps:

  • Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
  • Add the onion and garlic and cook for 3 minutes.
  • Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
  • Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
  • Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
  • Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.

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

CALDO DE RES (BEEF SOUP)



Caldo De Res (Beef Soup) image

This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.

Provided by Alex Trejo

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

Yield 4

Number Of Ingredients 11

1 pound beef shank
1 tomato, quartered
2 potatoes, cubed
1 onion, chopped
3 carrots, chopped
½ medium head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro
1 tablespoon salt
¼ teaspoon ground cumin
2 fluid ounces fresh lime juice

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 36.5 g, Cholesterol 49.9 mg, Fat 11.7 g, Fiber 7.7 g, Protein 28.3 g, SaturatedFat 4.4 g, Sodium 1880.6 mg, Sugar 9.3 g

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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