Easiest Way to Make Ultimate Caldo de Res (Soup of Beef)

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Homemade Caldo de Res (Soup of Beef). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Caldo de Res (Soup of Beef), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Caldo de Res (Soup of Beef) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Caldo de Res (Soup of Beef) using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Caldo de Res (Soup of Beef):

1. 2 lb Beef Shank (Cut into 1/2" pcs)
2. 2 lb Beef stew meat (Cut into 1/2"pcs)
3. 2 Tbsp EVOO
4. 2 Tbsp salt
5. 2 tsp black pepper
6. 2 med onion chopped
7. 3 cans (14 oz) Beef broth
8. 4 cups water (approx)
9. 3 med to lrg Carrots (chopped)
10. 1/4 cup Cilantro
11. 2 lrg Potato (chopped)
12. 2 ears corn (cut in half) more if u like corn
13. 2 chayote (quartered)
14. 1 med head of Cabbage (cored cut into wedges)
15. 2 Serrano Peppers (sliced)
16. 1 bunch Celery (chopped)
17. 1 Zucchini (chopped)
18. 1 Tbsp cumin
19. 1 Tbsp oregano
20. 4-5 cloves garlic (peeled and chopped)
21. All vegetables should be peeled

Instructions to make to make Caldo de Res (Soup of Beef)

1. 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.
2. Add 1 onion and garlic and cook until lightly browned. Stir in the jalapeños 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.
3. Pour in the rest of the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the rest of vegetables. Simmer until vegetables are tender. At this time taste and adjust flavor if needed. Once tender Push the cabbage wedges into the soup, and cook for about 10 more minutes.
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