Saturday, October 29, 2016

Roaster Caldo De Res

CrockPot Caldo De Res (beef soup) served with a scoop of Mexican rice, avocado, limes, salsa, and tortillas.

I use my crock pot

12 . Piece's of short beef ribs
15 mini Potatoes bite size, they come in 3 assorted colors
1 onion, sliced
2 carrots, sliced
1/4 purple of head of cabbage, cut in half
1 medium sliced green zucchini
1 medium sliced yellow zucchini
1 can whole corn
2 tbsp. garlic powder
2 tbsp. Ground Cumin
1 tbsp. of Knorr Pollo/Chicken add more if needed
1/32oz. Beef stock optional or water
1/32oz. Low sodium chicken stock optional or water
Uncle Chris spice

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 preheated crockpot add ribs and all the veggies but not the onion cover with lid.

In the same pan you seared the ribs add the sliced onions and cook until onions are translucent add the sliced jalapeno cook for about a minute then add your stock, and spices and let it warm up, once the broth has warmed up pour it in the crockpot and let it cook for about an 1 hour after the first hour mix cover and let it cook an other hour and mix repeat this for 6 hours or until the ribs are falling off the bone.

An hour before it is done add your cabbage and cook for an hour.

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/flour tortillas rub with lemon add avocado.


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