Puchero De Res Beef Soup With Corn And Potatoes Food

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

CALDO DE RES: SPANISH BEEF SOUP

Steps:

• Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
• Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

CALDO DE RES (BEEF SOUP)

Steps:

• Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
• Add the onion and garlic and cook for 3 minutes.
• Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
• Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
• Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
• Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.

LOS BARRIOS CALDO DE RES (BEEF SOUP)

Steps:

• Place bones in large stockpot, add water to cover by 6 inches.
• Bring to boil, reduce heat and boil gently for 45 minutes.
• Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
• Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
• Ladle soup into 6 large bowls.
• Add 1 cup rice to each bowl.
• Squeeze juice from a lomon wedge over each bowl.
• Serve immediately as a main course.

PUCHERO DE RES (BEEF SOUP WITH CORN AND POTATOES)

Steps:

• *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
• Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
• Turn the tomatoes and continue to char on all sides.
• In a blender, combine the roasted tomato and garlic and puree until smooth.
• Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
• Cover and cook on LOW for 8 hours.
• Turn the cooker to the warm setting and uncover.
• Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
• Taste and adjust the seasoning.
• Serve in big bowls, with the tortillas on the side.