caldo de res
This caldo de res (beef soup) is just what you need during the chilly fall and winter weather. The whole family will love it!
Ingredients
For the caldo
- 2 lbs beef short ribs
- 1 1lb chuck roast cut into small pieces
- 1/2 onion white
- 1 garlic bulb
- 2 bay leaves
- 1 beef bouillon
- 3 tsp salt
- 16 cups water
- 3 ribs celery
- 5 carrots whole
- 5 potatoes
- 1/2 head of cabbage
- 12 mini corn on the cob frozen
- 1 culantro and achiote envelope
- 3/4 tsp ground black pepper
- 1 tsp ground cumin
For the sofrito
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 3 cloves garlic
- 1/2 onion
- water enough to blend
Instructions
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Put the meat, onion, garlic bulb, bay leaves, beef bouillon and salt in a large pot. Fill the pot with water.
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Bring it to a boil over high heat.
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Skim off the foam that forms at the top. Reduce heat to low. Cover and cook for 3 hours.
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Remove the meat from the pot and strain the broth. Return the meat and broth back to the pot.
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Blend the sofrito ingredients with a little water until well blended then add it to the broth. Cook over medium heat.
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Then add the cumin, pepper, and the packet of Sazon with culantro and achiote.
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Peel and cut up the carrots. Cut the celery into smaller pieces and add to the broth. Let the carrots and celery cook for about 20 minutes.
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After 20 minutes cut up the potatoes and cabbage. Add them to the broth and let cook for 15 minutes.
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Cook the frozen corn on the cob separately then add to the broth.
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Turn off the heat and the soup is now ready.
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Serve. Let cool a bit as it will be hot. Serve with rice and fresh lime juice.