Print

Caldo de Res

Recipe Ingredients

5 pounds beef short ribs
Water
1 teaspoon salt
1/2 teaspoon dried Mexican oregano leaves
1/2 teaspoon coriander seed
1/2 teaspoon whole black peppercorns
2 pinches cumin seed
1 pound potatoes, peeled and diced large
4 carrots, peeled and cut large
1 onion, cut into wedges
1 celery stalk, cut into small pieces
2 ears corn, each cut into 6 pieces
1/2 pound cabbage, cut into small wedges
Salt and ground black pepper



Method

Trim ribs of excess fat. Blanch them in lightly salted, gently boiling water for 15 minutes. Drain and put them in a clean stockpot and cover with 2 inches of water. Simmer and skim carefully for 1 hours.

Ad 2 or 3 cups of water to cover the meat well. Add salt. Put herbs and spices in a bouquet garni bag and add to stockpot. Simmer for 1 1/2 hours, skimming as necessary.

Strain broth through rinsed cheesecloth in a colander into a clean soup pot. Remove the bouquet garni bag. Add the meat to the broth. Add potatoes, carrots, onion and celery to the broth and meat. Cover and simmer for 20 minutes.

Add the corn and then the cabbage. Cover and cook for 10 minutes. Adjust seasonings.

>> Mexican Recipes

>> All Ethnic Recipes


Contact

Maricopa, Arizona

Never closed!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. You will find everything from regional American favorites to recipes from around the world.