Thursday, November 29, 2012

Homemade Caldo De Res (Beef Soup)

I use a roaster

2 lbs. of short beef ribs
1 large tomato, diced
3 large. Potatoes cut into 6 to 8 pieces
1 onion, sliced
4 carrots, chopped or if you like carrots like I do I buy the mini carrots in a bag 2 lbs. but that’s me and add them all.
1 of head of cabbage, cut in 8 pieces
2 medium sliced green zucchini
2 medium sliced yellow zucchini
1 medium green bell-pepper
3 corn on the cobs cut in 3 or you can use frozen
1 small bag of veggie mix frozen
2 tbsp. garlic
2 tbsp. Ground Cumin
2 tbsp. of Knorr Tomate/Tomato
2 tbsp. of Knorr Pollo/Chicken add more
4 oz. tomato sauce
1 bushel chopped fresh cilantro
 uncle chris spice set aside let them rest for about 5 minutes then sear on each side then add to boiling water

In a roaster set at 400* add 20 cups of water turn on while you get everything ready.

 add all the spices mix and taste, if you needed add some salt taste as you can see in the ingredients I didn't include salt, it's because the Knorr Pollo and the Knorr Tomate have salt in it, so add as much or as little as you want to your tasting.

sprinkle all the ribs with uncle chris spice set aside let them rest for about 5 minutes then while the ribs are resting get a pan add 1 to 2 tbsp. oil heat at a medium high, with tongs grab one of the ribs and sear on all sides, set on a plate to rest while you sear all the ribs. 
In the roaster add ribs and all the spices cover with a lid, leave, let it boil for about an 1 hour to 1 1/2 depending how tender you want the beef, I like mine falling off the bone. after the hour or 1 1/2 if using corn on a cob, at this time add potatoes, carrots, onion, green bell-pepper, tomato stir; cook it for an other 25minutes, then add zucchini, veggie mix frozen, cabbage, & cilantro cook for another 20 minutes with lid on. Serve hot. Just before eating, add a scoop of Mexican rice to your bowl, squeeze in fresh lime juice, salsa or tabasco to taste. Warm corn tortillas or flour rub with lemon add avocado.


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