Caldo de Res

Nutrition per serving

Ingredients

• 6 lb mixed beef (beef shank, ribs, and chuck roast)
• Water (enough to fully cover the meat)
• 1/2 white onion
• 1 whole garlic head
• Salt & pepper to taste
• 3 ears of corn
• 1/2 head of cabbage
• 2 Roma tomatoes
• 2 carrots
• 2 potatoes
• 2 Mexican squash
• 12 ounces of green beans
• small bunch of cilantro

Instructions

1. Add 6 pounds of mixed beef to a pot and cover with water.
2. Add half of a white onion, one garlic head, salt, and pepper.
3. Cover and set the heat to medium. Cook for about 2 hours or until the meat is tender.
4. While the meat cooks, clean and remove the corn from the husk.
5. After 2 hours, remove the garlic head and the onion.
6. Add the corn and 2 Roma tomatoes. Cover and continue cooking for about 20 minutes.
7. Add in 2 carrots and 2 potatoes. Cover and cook for another 5 minutes.
8. Remove the tomatoes, and add in 2 Mexican squash and 12 ounces of green beans.
9. Mix it all in and continue cooking for an additional 8 minutes.
10. Finally, add the cabbage and a small bunch of cilantro. Cover and cook for 5 minutes.