Los Barrios Caldo De Res Beef Soup Recipes

LOS BARRIOS CALDO DE RES (BEEF SOUP)

Steps:

• Place bones in large stockpot, add water to cover by 6 inches.
• Bring to boil, reduce heat and boil gently for 45 minutes.
• Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
• Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
• Ladle soup into 6 large bowls.
• Add 1 cup rice to each bowl.
• Squeeze juice from a lomon wedge over each bowl.
• Serve immediately as a main course.

BEEF SOUP (CALDO DE RES)

Steps:

• Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
• Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• 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.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes 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.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
• Add water to cover and stir well.
• Cover and simmer on low for 2 hours.
• Uncover, stir, and simmer for an additional hour uncovered.
• Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
• Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.