Hey there, folks! Today, I’ve got a scrumptious treat to tickle your taste buds – Spanish Style Beef Soup, aka Caldo De Res. Trust me, this hearty dish is like a warm, comforting hug on a chilly day. So, let’s dive right in and learn how to whip up this soul-satisfying goodness!
How to Make Spanish Style Beef Soup
Alright, amigos, grab your aprons and get ready to create magic in the kitchen. Here’s a quick rundown of how to make this lip-smacking Caldo De Res:
- Gather Your Troops: First things first, assemble your ingredients. You’ll need beef shank, potatoes, carrots, diced tomatoes, corn on the cob, cabbage, garlic, and onion. Don’t forget the spices: bay leaves, cumin, oregano, and a pinch of salt and pepper. Oh, and water, of course!
- Brown the Beef: Heat up a big ol’ pot, throw in some oil, and brown that beef. This step adds a boatload of flavor, so don’t rush it!
- Veggie Parade: Toss in the chopped onion and garlic, let ’em mingle with the beefy goodness. Then, add your spices for that extra zing.
- Simmer and Stew: Fill up the pot with water, bring it to a boil, then lower the heat and let it simmer for an hour or two. That’s right; we’re marinating those flavors, baby!
- Veggie Invasion: Time to invite the veggies to the party! Throw in the potatoes, carrots, corn, and cabbage. Let them dance in the pot for another hour or until they’re tender.
- Serve It Up: Ladle out a hearty bowlful of Caldo De Res, and you’re in for a fiesta in your mouth!
Tips and Substitutions
Now, let’s talk tricks and tweaks for your Caldo De Res adventure:
- Spice It Up: Feeling adventurous? Add some jalapeños for a spicy kick.
- Beefy Alternatives: Not a fan of beef? Swap it out for chicken or even lamb.
- Quick Fix: Short on time? Use a pressure cooker to speed things up without sacrificing flavor.
- Veggie Variety: Don’t be shy; toss in your favorite veggies. Bell peppers, zucchini, or green beans – go wild!
How to Serve This Recipe
Okay, now that you’ve got that steaming bowl of Caldo De Res in front of you, it’s time to jazz it up:
- Lime and Cilantro: Squeeze some fresh lime juice over your soup and sprinkle a handful of cilantro for a burst of freshness.
- Warm Tortillas: Serve it with warm tortillas or crusty bread. Perfect for dunking and sopping up that flavorful broth!
- Mexican Crema: A dollop of Mexican crema on top adds creaminess and a touch of luxury.
Storing and Reheating
Great job on making this delightful dish! But what if you have leftovers? Here’s what you do:
- Fridge It: Pop it in an airtight container and store it in the fridge for up to three days.
- Freeze It: Wanna save some for later? Freeze it in portions. It can stay cozy in your freezer for a couple of months.
- Reheat with Love: When it’s time to enjoy your leftovers, reheat it on the stove. Don’t microwave this gem; the stove is where the magic happens.
There you have it, my amigos – a taste of Spain right in your kitchen! Making Caldo De Res might seem like a tall order, but trust me, it’s worth every simmer and stir. So, gather your friends and family, whip up a big pot, and let the flavors transport you to a cozy Mexican cantina.
Thanks for joining me on this flavorful journey, and remember, there’s no better way to warm your heart and soul than with a bowl of Caldo De Res.
Spanish Style Beef Soup (Caldo De Res)
- 2 pounds of beef shank
- 8 cups of water
- 1 onion chopped
- 4 garlic cloves minced
- 2 bay leaves
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 potatoes peeled and cubed
- 2 carrots peeled and sliced
- 2 ears of corn each cut into 3 pieces
- 1/2 small green cabbage chopped
- 2 tomatoes diced
- Salt to taste
- Fresh cilantro chopped
- Lime wedges
- Mexican crema
Preparing the Broth
- Start by heating a large soup pot over medium-high heat. Add a splash of oil and let it heat up.
- Place the beef shank in the pot and sear it on all sides until it's nicely browned. This should take about 5-7 minutes.
- Once the beef is browned, add the chopped onion and minced garlic. Sauté them with the beef for a few minutes until they turn fragrant and slightly translucent.
- Now, add the bay leaves, cumin, dried oregano, and a generous pinch of salt and pepper. Stir everything together to coat the beef and aromatics with those delightful spices.
- Add the diced tomatoes to the pot. Stir well to combine, allowing the tomatoes to meld with the flavors.
- Pour in the 8 cups of water, and give it a good stir to mix all the ingredients. Bring the mixture to a boil.
- Once it's boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours. This slow simmer is what makes that broth taste like a savory masterpiece!
Adding the Veggies
- After your broth has been simmering for a couple of hours, it's time to add the vegetables. Toss in the cubed potatoes, sliced carrots, corn pieces, chopped cabbage, and the diced tomatoes. These are the stars of the show, so make sure they're all cozy in the pot.
- Give everything a gentle stir and continue simmering for another 30-40 minutes or until the veggies are tender but not mushy. You want them to maintain their delightful texture.
Serve It Up!
- Once the soup is ready, ladle it into serving bowls. Make sure each bowl gets a good mix of broth, beef, and veggies – that's where the magic lies!
- To garnish, sprinkle some freshly chopped cilantro on top. Squeeze a bit of fresh lime juice over the soup for that zesty kick. If you're feeling fancy, add a dollop of Mexican crema for a creamy finish.