![]() ![]() ![]() When the meat will be nicely cooked and tender, and this depends on the type of cut you have used, add the vegetables, cilantro, and tomato paste (the last is optional). Wash them, peel them, and cut them into chunks more or less about the same size. *While the meat is cooking, prepare the vegetables that you want to add. Set the heat to medium-low, cover the pot and cook for about an hour and a half (cooking times may vary, please read notes). ![]() With a spoon, discard the foam that will form during the first half-hour of cooking. Add a tablespoon of salt, garlic, and onion.īring to a boil and cook over medium-high heat. Discard the soaking water and transfer the meat to a large pot.Ĭover with water for about 2 inches (5 cm). Wash the meat very well and let it soak for half an hour in water. I still prepare it that way, but in many parts of Mexico they add other fresh herbs and it tastes equally delicious, for example, epazote, marjoram, bay leaves, and thyme, among others. Garlic, onion, and cilantro were the ones my mother always used. Like zucchini or Mexican squash, chayotes, carrots, cabbage, potatoes, green beans, peas, leeks, etc.įLAVORS. You can add the vegetables that you like the most or that you have on hand. If not, you can always use beef chuck, or ribs (which have some fat). If you can find chamberete (beef shank) where you live, go for it because the traditional dish is made with it. Read more about why is slow cooking good for you. Slow Cooking has been always my favorite method for this type of stew. Or you can also try a slow cooker if you own one. However, I strongly recommend you try this recipe first with the conventional method of using your stove, it tastes a lot better in my opinion. You can do so, of course, it will accelerate the cooking time considerably. With the popularity of the Instant Pot appliance, you might want to try and make this recipe using one. Read also: The health benefits of bone marrow broth. The best meat for making this Mexican stew is the one on the cheap side, meaning the one with cartilage and full of connective tissue, which provides you with glucosamine and chondroitin, good for joint mobility.Īnd on top of that, the multiple health benefits from the fresh vegetables that complete this delicious and nourishing soup. Marrow bones also provide Omega-3, vitamin A, vitamin K2, iron, manganese, selenium, and zinc among others. Growing up in a coastal state where the weather is hot all year round, you might think my mother will rarely make this type of dish at home, but she, like many Mexican moms, used to serve Caldo de Res even if the temperature was really high! Nutritional InfoĬaldo de res is made with beef bones and lots of vegetables, so is definitely good for you.īones broth has many health benefits such as calcium, potassium, magnesium, and phosphorus. In Latin America, every country will have its own version of this soup but today I want to share how a traditional Mexican Caldo de Res is made. It is also known by the name of cocido or sopa de res, depending on the region where it is made.Ĭaldo de Res is well known in Latin American cuisine, most likely because was inherited it from Spain where traditional recipes like puchero and cocido Madrileño were brought during the Colonization. The recipe’s name comes from the combination of the Spanish word “caldo” which means broth and “res” which means beef or cow. Vegetables are added depending on what is in season, personal preferences, and even dietary styles. The dish is very versatile and includes some variations from around Mexico. ![]() Caldo de Res is a hearty Mexican soup made of beef meat, bones, and vegetables. ![]()
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