LET'S MAKE...

Caldo de Res (Mexican Beef Soup)

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What you need:

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Bring a large pot of water (¾ full) to a boil with the beef short ribs.

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Reduce to medium-low heat and continue cooking while skimming and removing the foam on the top of the water.

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Once the foam is removed, let the soup bones boil for around an hour with the lid ajar to create the perfect broth. Add corn cob to the soup and cook for 15 minutes.

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Next, add celery, cooking for another 15 minutes. Then heat a skillet over medium-high heat and fry the onions with olive oil for a few minutes until soft and fragrant.

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Add the chopped tomatoes and juices to the skillet, cooking for 2 minutes, then add the chopped cilantro.

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Stir and pour the tomato sauce mixture into the beef soup. Season with salt and pepper to taste, and add more water until it's ¾ full.

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Add carrots, cook for 15 minutes, then add cabbage and cook for another 15 minutes.

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Add potatoes, cooking for 15 minutes, and lastly, add squash, cooking for 10 minutes.

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Test the vegetables, so they are all fork tender, and then remove the pot from the heat. Taste to see if it needs additional salt and pepper. Serve Caldo de res Mexican beef soup in large bowls.

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Cooking Tips

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www.730sagestreet.com

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LET'S MAKE...

Caldo de Res (Mexican Beef Soup)

www.730sagestreet.com

Caldo de Res (Mexican Beef Soup)

This Caldo de res recipe is a hearty comfort soup packed with garden vegetables and beef short ribs or beef shank bone in.

What you need:

Bone-in Beef Short Ribs

Cob Corn

✓✓✓✓✓✓✓✓

Carrots

Celery

Olive Oil

and many more...

Yellow Onion

Bring a large pot of water (¾ full) to a boil with the beef short ribs.

1

Reduce to medium-low heat and continue cooking while skimming and removing the foam on the top of the water.

2

Once the foam is removed, let the soup bones boil for around an hour with the lid ajar to create the perfect broth. Add corn cob to the soup and cook for 15 minutes.

3

Next, add celery, cooking for another 15 minutes. Then heat a skillet over medium-high heat and fry the onions with olive oil for a few minutes until soft and fragrant.

4

Add the chopped tomatoes and juices to the skillet, cooking for 2 minutes, then add the chopped cilantro.

5

Stir and pour the tomato sauce mixture into the beef soup. Season with salt and pepper to taste, and add more water until it's ¾ full.

6

Add carrots, cook for 15 minutes, then add cabbage and cook for another 15 minutes.

7

Add potatoes, cooking for 15 minutes, and lastly, add squash, cooking for 10 minutes.

8

Test the vegetables, so they are all fork tender, and then remove the pot from the heat. Taste to see if it needs additional salt and pepper. Serve Caldo de res Mexican beef soup in large bowls.

Cooking Tips

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