Caldo de Res Mexican Beef Stew


SERVES 6 INGREDIENTS:

2 pounds beef shank, bone-in (Some people use beef short ribs and beef chuck cut in large cubes)

1 ½ pounds marrow bones

4 cloves of garlic unpeeled

1/2 medium-sized white onion cut in 2 pieces

2 ears corn cut in 3 or 4 parts

1 large chayote peeled and cut in large cubes (pit removed)

2 large carrots, peeled and sliced

½ pound green beans trimmed and cut in half (Optional)

2 cups of cooked garbanzo beans or 1 can of garbanzo beans drained (Optional)

2 small Mexican squash or zucchini, sliced or cubed

1/3 head of cabbage cut in large cubes

1 large plantain cut in slices (optional)

2 small white potatoes peeled and cubed

2 springs of fresh mint

6 springs of cilantro

Enough water to cover the meat and vegetables

Salt to taste

For the sauce “recaudo

2 medium size tomatoes cut in cubes

2 garlic cloves chopped

¼ cup onion chopped

Garnish

Chopped cilantro

Lime cut into wedges

Serrano pepper

Avocado slices

DIRECTIONS:

1. In a large pot place the meat and bones, corn, onion, garlic and herbs. If you prefer tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.

2. Meanwhile if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.

3. Return the broth and meat back to simmering point and add the carrots and chayotes; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cook, about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.

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