Simple Way to Make Jamie Oliver Caldo de Res (Soup of Beef)

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, caldo de res (soup of beef). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Caldo de Res (Soup of Beef) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Caldo de Res (Soup of Beef) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook caldo de res (soup of beef) using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Caldo de Res (Soup of Beef):

1. Make ready 2 lb Beef Shank (Cut into 1/2" pcs)
2. Make ready 2 lb Beef stew meat (Cut into 1/2"pcs)
3. Get 2 Tbsp EVOO
4. Get 2 Tbsp salt
5. Make ready 2 tsp black pepper
6. Prepare 2 med onion chopped
7. Make ready 3 cans (14 oz) Beef broth
8. Get 4 cups water (approx)
9. Prepare 3 med to lrg Carrots (chopped)
10. Prepare 1/4 cup Cilantro
11. Take 2 lrg Potato (chopped)
12. Take 2 ears corn (cut in half) more if u like corn
13. Prepare 2 chayote (quartered)
14. Prepare 1 med head of Cabbage (cored cut into wedges)
15. Get 2 Serrano Peppers (sliced)
16. Take 1 bunch Celery (chopped)
17. Take 1 Zucchini (chopped)
18. Make ready 1 Tbsp cumin
19. Make ready 1 Tbsp oregano
20. Make ready 4-5 cloves garlic (peeled and chopped)
21. Take All vegetables should be peeled

Steps to make Caldo de Res (Soup of Beef):

1. 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.
2. Add 1 onion and garlic and cook until lightly browned. Stir in the jalapeños 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.
3. Pour in the rest of the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the rest of vegetables. Simmer until vegetables are tender. At this time taste and adjust flavor if needed. Once tender Push the cabbage wedges into the soup, and cook for about 10 more minutes.

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