Caldo De Res Spanish Beef Soup Recipes

Steps:

• 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.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes 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.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Steps:

• Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone.
• Sauté the beef chunks with the chopped onions, salt, and pepper.
• After the beef is browned, add the beef stock and the stewed tomatoes.
• Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
• Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• Add the vegetables to the soup.
• Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes.
• Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl contains chunks of all the vegetables.
• Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
• Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

Steps:

• In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
• Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Steps:

• Place bones in large stockpot, add water to cover by 6 inches.
• Bring to boil, reduce heat and boil gently for 45 minutes.
• Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
• Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
• Ladle soup into 6 large bowls.
• Add 1 cup rice to each bowl.
• Squeeze juice from a lomon wedge over each bowl.
• Serve immediately as a main course.

Steps:

• Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
• Add the onion and garlic and cook for 3 minutes.
• Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
• Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
• Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
• Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
• Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
• Add water to cover and stir well.
• Cover and simmer on low for 2 hours.
• Uncover, stir, and simmer for an additional hour uncovered.
• Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
• Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.

Steps:

• 1.Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• 2.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.
• 3.Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes 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.
• 4.Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• 5.Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.