🫙 From the Spice Rack

caldo de res

Name: caldo de res
Ingredients: 5 pound beef short ribs; 1 teaspoon salt; 1/2 teaspoon dried mexican oregano leaves; 1/2 teaspoon coriander seed; 1/2 teaspoon whole black peppercorns; 2 pinch es cumin seed; 1 pound potatoes, peeled and diced large; 4 carrots, peeled and cut large

Caldo de Res 5 pounds beef short ribs Water 1 teaspoon salt 1/2 teaspoon dried Mexican oregano leaves 1/2 teaspoon coriander seed 1/2 teaspoon whole black peppercorns 2 pinches cum...

mexicanmaineasy

Ingredients8 items

Ingredients

5poundbeef short ribs
1teaspoonsalt
1/2teaspoondried mexican oregano leaves
1/2teaspooncoriander seed
1/2teaspoonwhole black peppercorns
2pinches cumin seed
1poundpotatoes, peeled and diced large
4carrots, peeled and cut large

Directions

1
Caldo de Res 5 pounds beef short ribs Water 1 teaspoon salt 1/2 teaspoon dried Mexican oregano leaves 1/2 teaspoon coriander seed 1/2 teaspo
2
Blanch them in lightly salted, gently boiling water for 15 minutes
3
Drain and put them in a clean stockpot and cover with 2 inches of water
4
Simmer and skim carefully for 1 hours
5
Ad 2 or 3 cups of water to cover the meat well
6
Put herbs and spices in a bouquet garni bag and add to stockpot
7
Simmer for 1 1/2 hours, skimming as necessary
8
Strain broth through rinsed cheesecloth in a colander into a clean soup pot

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