Chef Tom Fraker
Beef Caldo
Beef Caldo
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
Mexican
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
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2 tablespoons Extra Virgin Olive Oil
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1/8 teaspoon Melissa’s Himalayan Pink Salt
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1/8 teaspoon Melissa’s Rainbow Peppercorns (ground)
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1 pound Bone-In Beef
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6 cups Beef Stock or Broth
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1 (14.5 oz.) can Diced Tomatoes
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1 Onion – peeled; diced
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6 cloves Melissa’s Peeled Garlic – smashed
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2 Bay Leaves
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2 stalks Celery – ends trimmed; chopped
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2 Carrots – ends trimmed; chopped
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1 ear Corn – cut into 1-inch rounds
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1 Tatuma Squash – large dice
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1 Chayote Squash – large dice
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½ Green Cabbage – cut into large wedges
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Chopped Fresh Cilantro
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Melissa’s Pickled Jalapeño Peppers
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Sliced Radish
Garnishes
Directions
In a pot, heat the olive oil, season the beef with the salt and pepper and sear until nice and brown on all sides, about 5 minutes. Add the beef stock, tomatoes, onion, garlic and bay leaves and bring to a boil. Cover and simmer for 45 minutes. Add celery and the remaining five ingredients and cook for 10 minutes. Serve with your preferred garnishes.
Recipe Note
Looking for a vegetarian recipe? Look no further: Try our Vegetarian Caldo!
Related Recipes
Filed in:
Caldo,
Caldo Kit,
Celery,
Chayote Squash,
Onions,
Organic Cabbage,
Organic Carrots,
Peeled Garlic,
Soups & Stews,
Spice Grrinders,
Tatuma Squash
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