CALDO DE RES (BEEF SOUP RECIPE)

Rinse out the beef and remove excess fat, leaving a little for flavor.

Chop the beef into pieces.

Bring water to a boil and add the short ribs, cover and cook for 1.5 hours.

Slice two bell peppers and add them to the pot along with 1.5 onions and 4-5 garlic cloves.

Season with about 1 tablespoon of pepper and salt to taste.

Squeeze in the juice of 4-5 limes and mix everything together.

Cover and cook for another 1 hour and 15 minutes.

Prepare the vegetables: clean 3 corn, peel and chop about 6-8 potatoes, slice 2 chayotes, peel and chop yuca, and slice about 5 zucchinis.

After the meat has cooked, add the prepared vegetables and cover to cook for another 30-35 minutes.

Slice cabbage into 5 pieces and add it during the last 10-15 minutes of cooking.

After a total of 3 hours and 10 minutes, remove the cabbage, return the meat to the pot, and let it warm up for 10 minutes before serving.

Equipment Needed

Dietary

Allergens