Caldo De Res

Caldo De Res

• 12 cups of water (divided 10 cups and 2 cups)

• 2 lbs beef short ribs or beef shanks BONE IN

• 1-2 lbs stew beef

• 1 head of garlic

• 2 bay leaves

• 2-3 tbl spoons of salt

• 3 large red potatoes peeled and cut into 1 in cubes

• 1 small yellow onion chopped

• 4 medium carrots cut into 1 inch sections

• 3 ears of corn cut into thirds

• 1 chayote (not necessary but it is yummy) peeled and chopped into 1 inch sections (core removed)

• 2 cups of green cabbage chopped

• 1/4 cup of cilantro chopped

Instructions

1. In a heavy pot, add 10 cups water, beef, garlic and bay leaves. (I smashed the garlic and put into a cheese cloth baggie with the bay leaves. Makes for easier clean up).

2. Bring to a boil and skim off the top foam.

3. Cover, reduce heat to low/med low and continue to cook for 1.5 hours. (you want it to be still boiling but not like a hard boil)

4. Remove bay leaves and garlic baggie.

5. Add potatoes, carrots, onion, and corn and add 2 cups of water. Taste broth and add salt to taste.

6. Bring to a boil and cook til potatoes are fork tender.

7. When potatoes are cooked, remove meat and corn only from stew. Transfer to bowl and cover to keep warm.

8. Add cabbage and cilantro and cook for 15 minutes on medium.

9. Take soup off heat and add meat and corn back to pot for another 15 mintues.

In my house we serve this on top of a bed of white rice and some fresh lime on the side with hot sauce. So you scoop the rice into the bowl, then add parts of the meat, potatoes, corn, etc into the bowl and ladle some broth on top. Make sure to get a bit of all the veggies into the bowl. You could also just keep the meat and corn out of the pot if you want but I always put it back into the broth while waiting those last 15 minutes.

bon appetit