Easiest Way to Make Receta Caldo Gallego Repollo

Hearty Caldo De Res (Mexican Beef Soup)

En el vídeo de hoy vamos a preparar un caldo gallego, que es un plato que ahora con el frío que hace entra muy bien y está.

Recipe Summary Hearty Caldo De Res (Mexican Beef Soup)

Step-by-step way to make this soup and it tastes really good too. Serve with lemon wedges, lime wedges, jalapenos, and/or torts.

Ingredients | Receta Caldo Gallego Repollo

1 pound bone-in beef shanks

1 pound boneless beef shanks

1 pound beef oxtail, cut into pieces (Optional)

1 large onion, chopped

2 cups beef broth

2 large tomatoes, chopped

salt and ground black pepper to taste

4 large potatoes, cut into chunks

1 yuca root - peeled, halved, and sliced

4 ears corn, cut into chunks

2 large carrots, cut into chunks

water to cover

2 cups chopped fresh cilantro

1 head cabbage, cut into chunks

5 zucchini, cut into chunks

Directions

Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.

Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.

Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.

Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.

You can add garlic in step 1 if desired.

Info | Receta Caldo Gallego Repollo

prep: 45 mins cook: 2 hrs 25 mins total: 3 hrs 10 mins Servings: 6 Yield: 6 servings

TAG : Hearty Caldo De Res (Mexican Beef Soup)

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