Caldo de Res
Caldo de Res Servings: 10-15 servings @mascocina05 INGREDIENTS 24 cups water 4 pounds chamorro (beef shank) 2½ pounds diezmillo (sirloin steak) ½ onion, peeled 5 whole garlic cloves, peeled 1 ½ tablespoons salt, plus more to taste 3 celery stalks, cut into thirds 3 ears of corn 20 green beans ½ head of cabbage, chopped 3 carrots, cut into thirds 4 medium potatoes, peeled and quartered 2 calabacitas (zucchini), chopped ⅓ cup chopped cilantro PREPARATION In a large pot, add the water and bring to a boil. Add the chamorro, diezmillo, onion, garlic, and salt. Cover and cook over medium-high heat for 2 hours, or until the meat is tender. Skim off and discard any white or brown foam floating at the top. Add the celery, corn, and green beans. Cook for 3 minutes, then add the cabbage, carrots, and potatoes. When the potatoes are halfway done, add the calabacitas. Continue cooking until all of the vegetables are tender. Add cilantro and season with salt to taste. Remove from heat. Enjoy!
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