Caldo de Res Recipe (Beef Soup)

Caldo de Res Recipe (Beef Soup)
Pan America

Caldo de Res Recipe

 

When you make Caldo de Res, you can add in whatever vegetables you have on hand. Corn on the cob is a favorite, as well as cabbage. You might want to add a little cilantro. If you want to put in some noodles, I suggest fideo (vermicelli noodles). You can serve chopped chilies, or shredded cheese as a topping.

 

The Ingredients

 

Stock:

  • 4 lbs beef with bones
  • 1 onion, peeled
  • 2 whole tomatoes
  • 2 cloves garlic, peeled
  • 2 whole serrano chilies
  • salt to taste

 

Soup:

  • 3 cloves garlic
  • pinch whole comino
  • ¼ tsp. whole pepper
  • 3 tomatoes

 

Soup vegetables:

  • 3 whole serrano chilies
  • 4 carrots, chopped
  • 3 ribs celery, chopped
  • 12-15 new potatoes, halved
  • ½ head cabbage, chopped
  • 3 ears corn, cut into 3 pieces each
  • 3-4 zucchini, chopped

 

How to Make Beef Soup

 

In a 6 quart stock pot, add beef, onion, tomatoes, garlic, chilies, and salt. Cover with water. Bring to a boil, and simmer for about 1 ½ hours. Skim foam off of surface. Remove beef, cut meat from the bone and cut into bit sized pieces. Remove vegetables and discard. Return bone and meat to the pot. In a molcajete, or with a mortar and pestle, grind the garlic with the whole comino and pepper. Add to stock pot. In a blender, puree tomatoes, using a little beef broth to facilitate blending. Add to the pot. Add in fresh vegetables, and simmer for another 20 minutes.

Serves 12