Recipe to make beef caldo (caldo de res), adapted from an existing caldo de res recipe.
Ingredients:
- 1 tbsp salt
- 1 clove of garlic
- 1 onion
- 3 lbs. beef shanks center cut bone-in
- I never find it in Kroger, always found it at HEB
- Alternative: Short Loin with bone
- 1 lb. butter gold potatoes (or is it honey gold?)
- I normally use 3 lb. bag because it is a better deal buying the bag
- I cook them as indicated in the procedure, but when done, I separate them in a different container to avoid having a plate that has too many potatoes in it
- 1 lb. carrots
- If you’re rich or want to save time, buy the baby-size carrots
- 3 corn in the cob
- cilantro (normally I use 1/3 of the cilantro, or about 20 stems)
- 5 squash (a.k.a., calabacitas)
Procedure:
- Clean all vegies
- Use a pressure pot to cook the beef, together with lots of water, the onion, one clove of garlic, and 1 tbsp salt.
- When boiling, change the flame accordingly so that the pressure pot does not explode and cook for 30 minutes
- Depending on the size of the pressure pot, remove (or not) the beef
- Trash the onion and the garlic
- Peal the potatoes and cut them in half, cut each squash in four parts, cut the carrots in spoon-size chunks
- Add everything else into the pressure pot
- When boiling, adjust the flame and cook for 1 minute
- All done!