Caldo de Res

Name: Caldo de Res
Total time: 155 min
Yield: 1 servings
Ingredients: 1 ten-cut bone-in beef shank; 1 pot water; 1 scum; 0.5 onion; 1 garlic head; 2 bay leaves; 2 chopped corn; 1 to taste salt; 4 red potatoes; 3 carrots; 1 chayote; 0.5 half a cabbage; 1 cilantro; 1 green onion; 1 zucchini; 1 infused safflower oil; 2 cups extra long grain rice; 1 carton Del Fuerte tomato sauce; 4 cups water; 1 to taste chicken bouillon; 1 jalapeno

2h 35m

Serves 1

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Caldo de Res

facebook.com

2h 35m

Serves 1

Directions

1Add ten-cut bone-in beef shank to a pot and cover with water. Cover the pot and cook on high heat.
2Once it reaches a boil, remove scum from the surface.
3Add half an onion, one garlic head, two bay leaves, two chopped corn ears, and salt to taste.
4Cover and cook on medium heat for two hours.
5Remove the onion, garlic head, and bay leaves.
6Add four red potatoes, three carrots, one chayote, half a cabbage, cilantro, and green onions.
7Cover and cook on medium heat for 25 minutes.
8Add one zucchini and turn off the heat.
9For the red rice, heat up some infused safflower oil and fry two cups of extra long grain rice until golden brown.
10Add one carton of Del Fuerte tomato sauce and fry for a minute or two.
11Add four cups of water, chicken bouillon to taste, one jalapeno, and once it reaches a boil, cover and simmer on low heat for 20 minutes.
12Make homemade tortillas.
13Serve the Caldo de Res with the red rice and tortillas.

Ingredients

1 ten-cut bone-in beef shank
1 pot water
1 scum
0.5 onion
1 garlic head
2 bay leaves
2 chopped corn
1 to taste salt
4 red potatoes
3 carrots
1 chayote
0.5 half a cabbage
1 cilantro
1 green onion
1 zucchini
1 infused safflower oil
2 cups extra long grain rice
1 carton Del Fuerte tomato sauce
4 cups water
1 to taste chicken bouillon
1 jalapeno

Equipment

potforkstrainercutting boardpan

Caldo de Res

2h 35m

Serves 1

facebook.com

Caldo de Res

facebook.com

2h 35m

Serves 1

Directions

1Add ten-cut bone-in beef shank to a pot and cover with water. Cover the pot and cook on high heat.
2Once it reaches a boil, remove scum from the surface.
3Add half an onion, one garlic head, two bay leaves, two chopped corn ears, and salt to taste.
4Cover and cook on medium heat for two hours.
5Remove the onion, garlic head, and bay leaves.
6Add four red potatoes, three carrots, one chayote, half a cabbage, cilantro, and green onions.
7Cover and cook on medium heat for 25 minutes.
8Add one zucchini and turn off the heat.
9For the red rice, heat up some infused safflower oil and fry two cups of extra long grain rice until golden brown.
10Add one carton of Del Fuerte tomato sauce and fry for a minute or two.
11Add four cups of water, chicken bouillon to taste, one jalapeno, and once it reaches a boil, cover and simmer on low heat for 20 minutes.
12Make homemade tortillas.
13Serve the Caldo de Res with the red rice and tortillas.