Mexican 150 min

Caldo de Res

Name: Caldo de Res
Total time: 150 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 lbs bone-in beef short ribs or chuck; 3 large carrots, cut into 2-inch chunks; 3 medium zucchini, cut into thick rounds; 1 chayote squash, peeled and quartered; 3 ears corn, cut into rounds; 3 medium potatoes, quartered; ¼ head green cabbage, cut into wedges; 1 white onion, quartered; 6 cloves garlic, smashed; 1 bunch fresh cilantro; 2 dried guajillo chiles, toasted; Salt and black pepper to taste; Lime wedges, dried oregano, and salsa for serving

comfort-foodgluten-freehigh-protein

Ingredientsfor 2

420

Cal

36g

Protein

38g

Carbs

14g

Fat

13 lbs bone-in beef short ribs or chuck
23 large carrots, cut into 2-inch chunks
33 medium zucchini, cut into thick rounds
41 chayote squash, peeled and quartered
53 ears corn, cut into rounds
63 medium potatoes, quartered
7¼ head green cabbage, cut into wedges
81 white onion, quartered
96 cloves garlic, smashed
101 bunch fresh cilantro
112 dried guajillo chiles, toasted
12Salt and black pepper to taste
13Lime wedges, dried oregano, and salsa for serving

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Instructions

1
Place beef bones and meat in a large pot. Cover with cold water and bring to a boil. Skim the grey foam that rises for 10 minutes until the broth is clear.
2
Add onion, garlic, guajillo chiles, cilantro, salt, and pepper. Reduce to a gentle simmer and cook for 1½ hours until the beef is very tender.
3
Add corn and carrots first and cook 15 minutes. Add potatoes, chayote, and zucchini and cook 15 more minutes. Add cabbage last and cook 10 minutes until just tender.
4
Remove the guajillo chiles and cilantro. Taste and adjust salt. Ladle into large bowls ensuring each serving has a piece of beef and an assortment of vegetables in the rich, clear broth. Serve with lime, dried oregano, and salsa verde on the side.