Receta Caldo de Res, super facil y delicioso!!!

In a large pot over high heat, add enough water (approximately 5-6 liters) for the amount of broth desired.

Add 2.5 kg of beef to the boiling water.

Season the water with salt to taste.

Add 1 onion cut in half and 3 cloves of garlic to the pot.

Add 5 corn cobs cut into thirds.

Add a little fresh cilantro and stir.

Cover the pot and cook on high heat for 60 to 90 minutes or until the beef is tender.

While the beef is cooking, wash and cut the vegetables:

For the zucchini, cut off both ends, slice in half lengthwise, then cut each half into thirds lengthwise and then horizontally.

For the carrots, peel them, cut off the ends, slice in half lengthwise, then cut each half into thirds and then again horizontally.

Reserve the cut vegetables.

After 90 minutes, check the beef and corn; if the beef is tender, add the reserved vegetables to the pot.

If necessary, add more water to the pot after removing the onion.

Add more cilantro and stir well, then cover and let it boil for another 10 minutes.

Prepare the potatoes by washing them and cutting them into chunks: cut each potato in half and then cut each half into thirds horizontally.

After 10 minutes, check the carrots; if they are tender, add the potatoes to the pot.

Taste the broth and add more salt if needed, and optionally another beef bouillon cube.

Cover the pot again and cook for another 7 to 10 minutes or until the potatoes and other vegetables are fully cooked.

Once all the vegetables are cooked, serve the caldo by adding plenty of vegetables to a bowl, followed by some beef and broth.

Optionally, add a squeeze of lime juice and your favorite salsa before serving.

Equipment Needed

Allergens