More Caldo De Res!
Caldo de res, beef with with vegetables prepared in a traditional stove top pressure cooker. Stove top directions in the notes below!
Servings 6 Servings
Equipment
- 1 8 quart pressure cooker
Ingredients
- 3 lbs. beef shank cross cut
- 1 1/2 lbs, beef chuck neck bones
- 8 liters water
- 2 tbsps salt
- 1 medium white onion (262 grams) peeled, sliced in half
- 1 head garlic(60 grams) peeled cloves
- 0.3 oz bay leaves
- 28 grams chile cascabel or chile California(4 chiles) stems and seeds removed
- 4 grams chile de arbol(4 chiles) stems and seeds removed
- 10 oz Roma tomato(3 tomato) quartered
- 14 oz corn on the cob chopped into niblet size
- 14 oz white or red potato sliced in half
- 12 oz carrots sliced
- 10 oz zucchini or Mexican squash sliced
- 14 oz cabbage(1/2 head cabbage) chopped
- 2 oz cilantro (1/3 cilantro bunch) washed
Salsa Cruda
- 8 oz combination serrano and jalapeño peppers stems removed, roughly chopped
- 1 c water
- Salt, to taste
Serve With
- Lime wedges
- Warm Corn Tortillas
- Cilantro finely chopped
Instructions
For Salsa Cruda
- Add roughly chopped green chile peppers to the blender jar. Pour in 1 cup of water and salt to taste. Pulse on high until desired consistency. Variation, you could squeeze in some fresh lime juice and add less water. You could also add garlic if you like. Chef's choice! Set salsa aside until caldo is ready.
Prepare The Caldo(Soup)
- Transfer beef to pressure cooker pot. Cover with 3 liters of water and let sit for one hour. After one hour, rinse beef well under cold water. Cover with 4 liters of water. Soaking the beef will yield a cleaner, more clear soup base.
- In a couple of layers of cheesecloth, add the onion, garlic, chile cascabel, chile de arbol and bay leaves. Tie up the pouch using an extra piece cut from the cheesecloth. Place into pot with beef. Add 1 tbsp. of salt.
- Secure and lock the lid on the pressure cooker. Turn heat to high. When the pressure cooker begins to release rapid steam, this could take more than 25-30 minutes, reduce the heat to below medium. Set timer for 45 minutes.
- While the beef cooks, prepare the vegetables. Set aside.
- After 45 minutes. Turn heat off off the pressure cooker. Remove from the heat. Let sit until safety valve releases and it's safe to open. Once open, using a rubber spatula, remove any foam/scum that is stuck to the sides of the pot. Carefully remove the pouch with aromatics and transfer onto a plate. Place pot uncovered back onto burner at medium heat.
- Cut open the pouch. Discard the bay leaves, Transfer the onion, garlic and chiles to the blender jar with quartered tomatoes. Ladle in 2 cups of the broth from the pot into blender jar. Season to taste with salt and fresh cracked pepper. Secure the lid. Using a kitchen towel, hold the lid down while you blend on high until very smooth. Pour all the sauce into pot with beef.
- Once the beef comes up to a steady simmer, taste for salt. Add in the corn, carrots and potatoes. Let this come back up to a simmer for 15 minutes. I like adding my vegetables in layers, so they don't overcook and become mushy.
- After 15 minutes, add the zucchini, cabbage and cilantro. Bring back up to a simmer and cook for 15-20 minutes or until zucchini is fork tender.
- Ladle into large bowls. Garnish with salsa cruda, lime, cilantro and salt, if needed. Serve with warm corn tortillas. Store leftovers in an airtight storage container for 3-4 days.
Notes
Stove top instructions, no pressure cooker! Follow instructions as stated above, minus the part about using the pressure cooker. You will use a large heavy dutch oven style pot instead. Once the beef comes up to a simmer, skim off the foam/scum as needed. Beef will cook for at least 1 1/2 hour to 2 hours to become tender. Once beef is tender, follow instructions on preparing the sauce and then adding all the vegetables.