I had never done caldo de res until last month. To be honest I was always intimidated cooking beef in caldo for some odd reason. I felt as if I was not going to know how to prepare it correctly but to my surprise its as easy as cooking caldo de pollo. When I was in my cuarentena my mom cooked it and I learned. Watching her cook caldo de res gave me the confidence to cook it on my own and now look at us, cooking caldo de res together. I hope you enjoy this easy receta!
Ingredients
- 3 lbs beef chuck (protein)
- 4 Corn (carbs)
- 2 potatoes (carbs)
- 1 Cabbage (veggie)
- 2 Carrots (veggie)
- 1 chayote (veggie)
- ½ cilantro bunch
- 3 roma tomatoes
- ½ white onion
- 6 garlic cloves
- salt/consume
Notes
Instructions
These are my core ingredients to caldo de res. You can always add green beans and calabacita or zucchini to your caldo. I decided to only use these because my kids didn't eat the caldo the first time when we made it because they didn't like the green beans. So I did it this way to trick them :)
First thing first is you will bring a large pot to a boil and add some salt and your 6 garlic cloves. In the meantime you will cut your beef chuck and add to a separate pot with cold water and salt. You will let it sit there for 15 minutes. I like to do this because the salt and cold water help take out any excessive blood from the meat.
While your beef sits in the cold water you can go ahead and chop/peel your ingredients and set them aside. After 15 minutes you will transfer your beef to the boiling water and add some salt/consume and cover.
After about 15 minutes of boiling your meat you will blend your 3 roma tomatoes and ½ white onion with a little bit of water and you will add to your large pot. You will cover and boil for another 5 minutes. You will then add your corn and carrots and boil for another 10 minutes. You will then add your potatoes and chayote and boil for another 5. Last but not least you will add your cabbage and chopped cilantro and boil for another 5 minutes. After 5 minutes your caldo de res will be ready. If you want to add calabacita/zucchini and green beans to your caldo you would add them with your cabbage and cilantro (towards the end).
And just like that you have your tasty caldo de res Poderosas. Let your taste buds have their moment of warmth and comfort.
