Caldo de Res

Ingredients:

Short ribs (5-6)

Boneless beef roast cut up

3 corn on the cobs cut in half or smaller if you’d like

Cabbage

Beef boullion (sprinkler over top) after boiled meat is tender taste broth and add more boullion or seasonings if desired.

Garlic powder (2-3tbs)

Cumin (2 tsp)

1-2 carrots

4-6 potatoes (I like yellow)

8 oz tomato sauce

1 zucchini (if you like it)

Limes

Instructions:

I also make Mexican rice on the side to add in it once it’s almost done. Or you can have people add in when they serve their bowl some people like more than others

Fill pot with water (this will be how much soup broth you would like) add garlic powder, beef bouillon, cumin, pepper.

Boil the meat until it’s at your tender desire. Usually about 45 mins or so.

Add tomato sauce and I taste broth to see if it’s at the flavor that i would like.
If not i add more beef bouillon and garlic until it gets there. I add carrots, zucchini, and potatoes.

This is when I add rice if you’re adding it to the pot. Let them boil for about 10 mins or until they are at desired tenderness.

Then I add corn on the cob and cabbage and simmer it for 5 mins. Then it has done.

I also make a really spicy salsa, or pico de Gallo to add to Individual bowls. Cut limes for people’s individual bowls.

Done!

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

What’s the optimal cut size for the vegetables in the soup?

In general, you should aim to cut the vegetables into bite-sized pieces. This not only makes them easier to eat but also ensures that they cook evenly.

The corn can be cut into smaller pieces if you prefer, while the carrots, potatoes, and zucchini should be chopped into chunks.

What type of beef should I use for Caldo de Res?

You can use short ribs and a boneless beef roast as indicated in the recipe. These cuts of meat will provide a robust flavor to the soup.

However, you could also use other cuts such as beef shank or stewing beef if you prefer.

How do I ensure the meat is tender in the Caldo de Res?

The key to tender meat is slow cooking over low heat. For this recipe, the meat is boiled for about 45 minutes or until it reaches your desired tenderness.

The acidity in the tomato sauce can also help to tenderize the meat.

How long should I cook the vegetables in the soup?

The recipe suggests adding the carrots, zucchini, and potatoes after the meat has been boiled and the tomato sauce has been added.

These should be cooked for about 10 minutes or until they reach your desired tenderness. The corn and cabbage are added last and simmered for about 5 minutes.

Can I prepare Caldo de Res in a slow cooker or Instant Pot?

Yes, you can prepare Caldo de Res in a slow cooker or Instant Pot. Just adjust the cooking time accordingly.

Typically, it will take 4-6 hours on high or 8-10 hours on low in a slow cooker. In an Instant Pot, it would take around 30-35 minutes on the soup setting with natural pressure release.

How can I adjust the seasoning if the soup is not flavorful enough?

If the soup is not as flavorful as you would like, you can add more beef bouillon and garlic as per the recipe. Salt, pepper, or even a splash of Worcestershire sauce could also enhance the flavor.

Remember to adjust seasonings gradually and taste often to avoid over-seasoning.