Tuesday, October 16, 2012

Caldo de Res


I want to dedicate this recipe to all of you, who like myself, don't have a mommy around to take care of you when you're sick. There is nothing that makes me feel better, like a bowl of my mom's hearty Caldo de Res (beef soup). We all know that when you're feeling under the weather, the go-to food is chicken soup, and I love me some chicken soup, but there is something about Caldo de Res that warms me up, fills my belly, and makes me feel like I can fight a swarm of ninjas (even if just for a minute). So, when my beautiful mom is not around, I peel myself out of bed and very pathetically crawl to the kitchen.

Caldo de Res starts with creating a flavorful beef broth, and then slowly adding vegetables and fresh herbs. While the recipe does take a few hours to make, it's not very complicated. It just requires patience and a bit of love (even if it is for yourself).


Caldo de Res
Serves 4-6


Ingredients

2 lbs beef shank, with bone
1 onion, cut into half
3 garlic cloves
1 1/2 cups of garbanzo beans (uncooked)
2 medium carrots, roughly chopped
1 small bunch of cilantro
1 small bunch of mint
2 medium potatoes, peeled and quartered
2 ears of corn, husked and cut into thirds
2 zucchinis, roughly chopped
1 medium cabbage, cored and cut into wedges
1/2 cup of rice (uncooked)
Salt and pepper


Directions

Fill a large soup pot about 1/2 way with water and boil. Once the water has boiled, add the meat, about 3 tbs of salt, 1 teaspoon of ground pepper, garlic, and garbanzos, continuously removing the foam that is brought to the top of the pot. Lower the heat to medium-low. Let cook for about 1 hour or until the meat is tender. Follow by adding carrots, potatoes, zucchini, corn, cabbage, mint, and onion. Cook for another hour and then add cilantro, and rice. At this point, you'll want to taste and adjust the seasoning, if needed, add salt and pepper. Cook for another 30-45 minutes. If at any point the broth gets too thick, add water and adjust seasoning.

Ladle into soup bowls and serve with warm corn tortillas, salsa, and a wedge of lime.

13 comments:

  1. This looks fantastic! I sure do miss my mom's caldo :/

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    1. Thank you! There really isn't anything better than mom's cooking.

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  2. Perfect timing as I'm currently entertaining a cold! Thankyou :)

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    1. Glad to be of service :D Sorry to hear you're sick, feel better!

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  3. I dont even like caldos, and this one looks really good

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    1. Thanks! I hear ya about caldos. This one is so hearty and has lots more veggies and meat, so it doesn't feel like you're drinking your dinner :)

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  4. For freaks like myself that are allergic to beef, could we substitute lamb?

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    1. You are a freak! JK <3 Lamb would be delicious!

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    2. Just thought about how deliciously the lamb and mint will go together. Yum!

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  5. A mi me gusta el cado de res, esta version se me hace como espesa? yo lo que he probado siempre es la version como caldillo mas diluido se podria decir, luce genial y la recete esta muy bien explicada, buen provecho n.n !!!

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  6. This caldo de res turned out amaze balls!!! Thank you!!!! I die for a taste from home, but I can never read the recipes in spanish well enough :-( I can speak it....but the recipes are lingo I just can't seem to follow. THEN in English the recipies are often too americanized or something. They don't taste right. FINALLY...the legit thing!!! YAY.... next, can you paleeeeeeze teach me how to make Pozole? porfas!!??

    PS the Tinga also turned out super good and the tacos de papa!!

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