Caldo de Res

Caldo de Res

You can listen to us make this soup in . . .

Ep. 10 A Soup for the Spirits . . .

Purchase this amazing soup off the menu at Doris’s restaurant, Serrano’s. Chunks of meat, potatoes and fresh vegetables in a rich broth.

Ingredients:

2 lbs bone-in beef chuck, cut in 1-inch cubes
5 cups beef broth
5 cups water
8 garlic cloves
2 onion, sliced
2 tablespoon salt
2 corn on the cob, cut in 3rds
2 russet potatoes, cut in 1/4rs
4 carrots, cut in 1-inch rounds
2 chayote squash, cut in 2-inch pieces
2 zucchini, cut in 2-inch chunks

garnishes:
lime, sliced
jalapeno, sliced
onions, diced
cilantro, chopped
salsa, chilis or hot sauce of your choosing corn tortillas

Procedure:

Combine the bone-in beef chuck cubes with broth, water, garlic and onions in a large pot. Add salt and bring to a boil. Cover and reduce to a simmer for 1 hour. Skim off the foam and grease. Add corn and potatoes then cover and simmer for 15 minutes. Add carrots, chayote squash and zucchini cover and continue simmering for 15 more minutes. Serve hot with garnishes.

 

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