Friday, August 19, 2016

Caldo de Res

Ingredients: 2 servings
  • 8 oz. Beef Shank or Chuck
  • 2 red skin potatoes
  • 1 carrot, peeled, whole
  • 1 onion, whole
  • 1 qt. water, cold
  • 1 corn on the cob, 1 inch slices
  • ¼ t. thyme
  • 1 bay leaf
  • ½ c. parsley sprig
  • ¼ c. green cabbage, 1” dice
  • ¼ c. zucchini Squash -- 1" cubes
  • ½ T. Lime Juice
  • TT. Salt and Pepper
  • 1 T. cilantro, chopped
  • Sachet d'epice


1. Wash and rinse beef and all whole vegetables. Place in a large pot with cold water. Add sachet d'epice. Add the corn and cabbage, salt and pepper

2. Bring to a simmer over low heat, simmer until all ingredients are cooked and tender.

3. As ingredients become tender, remove them from the pot, place them on a half sheet pan and let them cool.

4. After all ingredients have been removed, strain the beef stock, season and reduce until very flavorful.

5. Remove fat and cartilage from beef, dice the meat in to 1/2" cubes and reserve.

6. Cut all vegetables in to 1" cubes and reserve.

7. Place cubed zucchini squash, all reserved vegetables and meat, back into the stock, bring to a simmer. Taste, adjust seasoning if necessary.

8. Add lime juice and cilantro just before serving.

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