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Every thing about CALDO DE RES (BEEF SOUP) | Vahrehvah :

Caldo de res is a popular Mexican beef soup made of large pieces of coarse cut vegetables, beef meat / bones, fresh herbs and spices. This is a traditional Mexican home recipe that’s enough to be a main meal and the perfect dish to make during the winter. A Caldo de re, Mexican beef soup, is a perfect and ideal dish for our unusually chilly winter. Made with chunks of tender beef and vegetable including chayote, this soup is found on menus all across Mexico. Chayote also known as mirliton in France and vegetable pear in English is a common squash south of the border, served in soups or stewed with tomatoes. Its unique appearance sets it off from the more familiar squashes, tucked-in creases on its wide end. Zucchini makes a good substitute if you can’t find chayote. Chayote is a pear shaped light green vegetable of gourd family and called by some common names as mirlitions, vegetable pear, chocho, sayote, christophine etc. This vegetable can be very simply prepared, peeled, cut into quarters, steamed, drained, buttered and seasoned with fresh lemon or lime juice. Other possibilities include using it in place of potatoes for a unique chilled salad, marinated in vinaigrette dressing: combining with other vegetables in a fresh vegetable stew; stuffing with ground meat; serving au gratin, creamed, or breaded and fried. Chayote invites the cook's imagination with discovery of its versatility. In India, the chocho vegetable is mainly used in making of Bisi bele bhath, a popular rice based delicacy from the state of Karnataka, India. Chayote like pumpkin is one of the vegetables, very low calories that provides just 16 cal per 100 g and contains no saturated fats or cholesterol. However, it is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. Being a low calorie vegetable, it is often recommended by dieticians in cholesterol controlling and weight reduction programs. Caldo de res is an extremely hearty and satisfying soup as the hind shank flavors the broth beautifully as does the marrow in the bones. The Mexican beef soup serves excellent with corn tortillas and any favorite salsa of your choice. The beef soup is making rich with flavor from bone-in beef shanks that have boiled for hours until tender. Mixed in chunks of potato, carrots, cabbage wedges, and mini corn on the cobs and the addition of fresh cilantro brightens the flavors and taste of the soup. Freshly squeezed lime juice gives the soup a nice tang that brings it all together. To prepare this simple yet delicious Caldo de res (beef soup), cut the meat from the beef bones into about ½ inch pieces leaving some on the bones. Heat a heavy soup pot over medium to high heat until very hot. Add the oil tilting the pan to coat the bottom well. Add the meat and bones and season with salt and pepper. Cook and stir until thoroughly browned. Add one onion and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by ½ inch. If not, add enough water to compensate. Reduce heat to low and simmer for 1 hour with the lid on loosely. If meat is not tender continue cooking for another 10 minutes or so. Pour in the water (beef broth) and return to a simmer. Add the carrots and ¼ cup freshly chopped cilantro and cook for 10 minutes then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for about 10 more minutes. Ladle soup into large bowls including meat, vegetables and bones. Garnish with jalapenos, minced onion and additional cilantro. Finally squeeze lime juice over all and serve with radishes. Mexican food, is intense, spicy and full of variety, corn, and particularly corn tortillas, plays a fundamental role in most all Mexican cuisine, there are many other ingredients in Mexican cooking that add not only characteristic flavors but also amazing healthy nutrients. Not only is the beef soup delicious and versatile but it also gives you great health benefits as well. For trying this recipe click on the below link for detailed recipe: Caldo de res (beef soup) is a classic soup full of natural and healthy ingredients. Beef soup made with beef bones, beef scraps, vegetables, herbs and water makes it low in fat and calories and incredibly nutritious. Beef soup is a soothing and warming drink.  For preparing this dish using the beef broth is good as it gives the dish most of its flavors. Beef broth is rich in vitamins and mineral and can be part of a healthy diet. Beef broth is one of the key elements of French onion soup and the flavor of beef is wonderful with onions especially the sweet, caramelized onions you have in a French onion soup. When you prepare fresh beef broth, it is important to skim the foamy layer of fat off the top as it simmers. A little fat is good in beef broth because it adds flavor but too much fat spoils the taste. Beef broth is a good source of selenium, phosphorus, silicon, riboflavin, vitamin B12, potassium, iron, and niacin and trace minerals. Hence the beef soup makes a nutritious and healthy dish.

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