Caldo De Res

 

Caldo De Res - Chef Ignite

Caldo De Res

Julius Kelly (Chef Ignite)
Cozy up with this hearty Caldo de Res! 😋 Beef, veggies, and a flavorful broth come together in this perfect fall soup. #caldoderes #mexicanfood #soup #comfortfood #thehungryengineer #hungryengineer
Prep Time 30 minutes
Cook Time 3 hours
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 163 kcal

Ingredients
  

For the broth

  • 2 lbs Beef Shank with bone in
  • 1 tbsp vegetable oil
  • 1 whole yellow onion
  • 2 tsp salt
  • lbs Beef Bones
  • 4 cups water
  • 3 cups beef broth or add 3 cups water and beef boullion to taste
  • 2 whole tomatillo
  • 3 whole bay leaves
  • 1 whole tomato
  • 2 while pasilla chilis
  • 1 tbsp ground pepper
  • 3 cloves garlic

For the soup

  • 3 whole medium carrots, coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 1 whole yellow onion
  • 2 whole chayotes quartered
  • 2 whole large potatoes quartered
  • 1 whole zuchinni medallioned or chunked
  • 4 stalks celery, 1/4 inch half moons
  • 1 whole tomato
  • 2 ear corn, cut into 4ths/5ths
  • ½ head cabbage cut into wedges

For Garnish

  • chopped onion
  • chopped cilantro
  • lime wedges
  • tortillas / corn chips
  • jalapenos

Instructions
 

Pre-boil and clean Beef and Bone

  • Place bones and been in boiling water for 10-12 minutes.
  • Remove the been and bones, then rings them clean of the residue. Then lightly sprinkle salt.
    2 lbs Beef Shank with bone in, ⅓ lbs Beef Bones

Brown the broth veggies, shank and bones

  • Heat up the large soup pot, add oil, then place the salted meat and bones in the pot until brown on both sides.
    2 lbs Beef Shank with bone in, 1 tbsp vegetable oil, ⅓ lbs Beef Bones
  • Pour the broth and water into the large soup pot. Then add the basic seasonings pepper, salt, bay leaves, and cilantro.
    2 tsp salt, 4 cups water, 3 cups beef broth, 3 whole bay leaves, 1 tbsp ground pepper, ¼ cup chopped fresh cilantro
  • In a separate pan, at medium heat, add oil and place the halved yellow onion, garlic cloves, tomatoes, and tomatillo. Sear and flip the ingredients until golden to dark brown.
    1 tbsp vegetable oil, 1 whole yellow onion, 2 whole tomatillo, 1 whole tomato, 3 cloves garlic
  • Remove seeds from the pasilla chilis and add the chili to the pan and brown on both sides.
    2 while pasilla chilis
  • Add 1 cup of water into the pan with all browned veggies to soften the ingredients until the pasilla chili softens (3-8 mins)
  • Scrape the flavor from the bottom of the pan and pour all of the ingredients into a blender or food processor. Then pour the blended ingredients into the large soup pot with the meat and bones.

Add vegetables to the soup according to cooking time.

  • After the broth has boiled for approximately 2 hours. You can now begin adding the vegetables in a timed fashion to achieve ideal firmness of all ingredients.
  • First add the chayote, this vegetable takes longer that a potato by approx 5 minutes.
    2 whole chayotes quartered
  • Next, 5 minutes after the chayote is added, add the potatoes.
    2 whole large potatoes quartered
  • 5 minutes after the potatoes, add carrots, corn, and celery
    3 whole medium carrots, coarsely chopped, 4 stalks celery, 1/4 inch half moons, 2 ear corn, cut into 4ths/5ths, 1 whole yellow onion
  • After 5-10 minutes add the zuchinni and cabbage
    1 whole zuchinni medallioned or chunked, ½ head cabbage cut into wedges
  • Lastly, 5 minutes before serving add the tomato
    1 whole tomato

Serving

  • Ladle the soup into bowls and garnish with chopped onion, cilantro, and lime wedges. Serve with warm corn tortillas and crispy corn chips. And to add some heat, garnish with some thinly sliced jalapenos.
    chopped onion, chopped cilantro, lime wedges, tortillas / corn chips, jalapenos

Video

@chef.ignite

Caldo de Res: Cozy Up with This! Cozy up with this hearty Caldo de Res! 😋 Beef, veggies, and a flavorful broth come together in this perfect fall soup. #caldoderes #mexicanfood #soup #comfortfood #thehungryengineer #hungryengineer

♬ original sound - The Hungry Engineer, Cooks

Notes

Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!

Your own notes

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Nutrition

Calories: 163kcalCarbohydrates: 11gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 28mgSodium: 503mgPotassium: 676mgFiber: 3gSugar: 5gVitamin A: 782IUVitamin C: 30mgCalcium: 70mgIron: 3mg
Keyword Mexican Food, Soup, Stew
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