Steps to Prepare Quick Caldo de Res (Soup of Beef)

Caldo de Res (Soup of Beef).

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, caldo de res (soup of beef). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Caldo de Res (Soup of Beef) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Caldo de Res (Soup of Beef) is something which I have loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de Res (Soup of Beef):

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

Instructions 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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