CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
PUCHERO DE RES (BEEF SOUP WITH CORN AND POTATOES)
Make and share this Puchero De Res (Beef Soup With Corn and Potatoes) recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
- Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
- Turn the tomatoes and continue to char on all sides.
- In a blender, combine the roasted tomato and garlic and puree until smooth.
- Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
- Cover and cook on LOW for 8 hours.
- Turn the cooker to the warm setting and uncover.
- Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
- Taste and adjust the seasoning.
- Serve in big bowls, with the tortillas on the side.
Nutrition Facts : Calories 433.1, Fat 26.8, SaturatedFat 10.8, Cholesterol 99.8, Sodium 2016.9, Carbohydrate 14.7, Fiber 2.5, Sugar 4.4, Protein 32.8
CALDO DE RES (BEEF SOUP)
Make and share this Caldo De Res (Beef Soup) recipe from Food.com.
Provided by Steingrim
Categories Vegetable
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 453.1, Fat 17.2, SaturatedFat 6.6, Cholesterol 90.8, Sodium 1875.4, Carbohydrate 35.8, Fiber 7.2, Sugar 9.3, Protein 39.9
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