Caldo de Res
When it comes to cold and rainy days, not only the warmth of this soup, but the aromas that fill the house are so comforting. This soup is just as delicious reheated, and believe me you will head back into the refrigerator for more. Serve this dish along side fresh tortillas and some lime wedges. You can also opt to add hot sauce or even a dash of Tajin over the top. Create your own little canvas of gorgeous colors and flavors.
Recipe adapted from Marcela Valladolid's 'Mexican Made Easy'
- 1 Pound Beef Brisket, Cut into 3 inch pieces (2 1/4 Cups)
- 2 1/2 Quarts Water
- 2 Teaspoons Salt
- 3 Garlic Cloves, Peeled
- 1 Large Carrot, Cut into 1/2" Cubes
- 2 Russet Potatoes, Quartered
- 2 Ears of Corn, Shucked and cut into 4 individual pieces
- 1/2 Cup Green Cabbage, cut into 1/2 inch cubes
- 1 Mexican squash or Medium Zucchini, cut into 1/2" cubes
- Put the brisket into an 8-quart pot and add the water, salt, and garlic.
- Bring to a boil, stirring occasionally and skimming the foam from the top.
- Turn down the heat so that the water simmers and skim again.
- Simmer over medium-low heat until the meat is cooked through and tender enough to shred, 2 1/2 hours.
- Using a slotted spoon, transfer the meat to a cutting board.
- When cool enough to handle, shred the meat.
- Remove and discard the garlic from the broth. Add enough water to make 4 cups of broth.
- Bring to a simmer over medium-low heat.
- Add the carrot and potatoes, and simmer for 10 minutes.
- Add the corn, cabbage, zucchini, and return the meat to the soup.
- Cook until the vegetables are tender, about 8 minutes.
- Season with salt and pepper before ladling into bowls.