Heb Roast Beef Best Roast Beef for Soup
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12/24/2006
And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, and so don't become crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, merely, heck, it get'due south amend every day. I used i beef shank and i lb of boneless short rib meat cutting into i/two cubes. I love the chayote, just if you tin can't find it, substitute two med. zucchini chunked, but don't put this in until you lot add the cabbage or information technology will over cook. I used 4 chunks of frozen corn-on-the-cob defrosted for the fresh corn. My only modify was to also add 1 8oz. can of tomato sauce and a bundle of Goya Sazon (if you read any of my reviews, information technology seems to find it's manner into most everything). All yous need for a complete repast is corn bread or garlic bread (yeah, excuse me for mixing ethnicities, simply if it tastes expert, do it!!) Thanks again for a fabulous recipe and for your attention to detailed instruction!
09/03/2005
MY Hubby LOVES THIS RECIPE...BUT HE EATS Information technology WITH A FRESH JALAPENO DICED FINE TO Add IN TO YOUR Bowl AT SERVING TIME AND A Squirt OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOES IN It THIS DEPENDS ON THE SEASONS...WE DONT USE THE PICKLED JALAPENOS,AND WE Add together THE FRESH CILANTRO INTO THE SOUP AND THE End OF COOKING WHILE HEATING Upwards THE CORN TORTILLAS!But I NEED TO SAY THAT A SPRINKLE OF SALT AND A Squeeze OF LIME ON YOUR TORTILLA Before You Ringlet Information technology UP GIVES It THAT ULTIMATE TASTE OF MEXICO!!!
12/12/2007
I Love THIS DISH. I Add together GARLIC AND COMINO TO MINE. I Likewise Add together KNOR CONSOMATE FOR A GREATER TASTE. I ALSO Add ZUCHINI SQUASH TO MINE AT THE Stop. I MAKE A PAN OF MEXICAN RICE FOR A MORE AUTHENTIC Sense of taste. Also, DONT FORGET THE CORN TORTILLAS AND THE Homemade MEXICAN SALSA. Admittedly DELICIOSO!!!
04/27/2007
Growing upwards in a large Mexican family unit in Texas, this was the "Sunday" soup of my childhood. My grandmother fabricated this every Sun for the family. We ate information technology with warm corn tortillas, sliced avacados and fresh salsa. None of us were fond of cilantro or chayote, so they were never in our caldo pot. Thanks for sharing the recipe...information technology brings back some wonderful memories!!!
04/08/2008
The butcher recommended beef ribs which turned out amazingly moist and flavorful. This recipe is delicious. Will be making it again and freezing some this time.
01/25/2008
My hubby is mexican and he thought this tasted just like his mom's (big compliment)! This is a definite saver. This blazon of soup is really adept with chicken and fish also (just change the stock that is used).
06/26/2008
Keen recipe, I live in Chicago where nosotros have an affluence of bully Mexican restaurants, and my pals all recall this is the best they've ever had! I used the beef shank os, simply likewise added 1lb of finely chopped beef. When I added the stock, I also threw in two cloves of slightly crushed garlic. Instead of using just cold h2o, I added two boosted cans of stock, three cups water, and 2 packets of tomato plant & cilantro Sayzon. I'll be making this over again and once again!
06/23/2009
This is wonderful my husband and his family are from Guadalajara, Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!
01/01/2007
Very succulent and authentic. I substituted the salt for two cubes of Knorr brand beefiness bullion cubes. I too added two big fresh chopped tomatoes instead of the canned ones(since my grandmother used to brand it that way). I used large chunks of beefiness stew meat (boneless) likewise.
09/26/2012
I'thou a black woman. My hubby is Mexican and grew up in a traditional mexican (nutrient wise) house agree. He told me about a beef soup that his grandma would make and it had squash, corn, tomatoes, etc! And so I researched. I institute this recipe and made it for him as a surprise (hoping and praying that information technology was what he was yearning for. When he tasted this Caldo de Res, he said it brought him back to his younger days. He felt that information technology was simply as skillful as his grandma used to brand it. He invited his brothers and sisters over and they all loved it. This recipe is a keeper for my Mexican! Thanx ALOT!
05/19/2007
I made this for my Spanish class in high schoolhouse. My teacher liked it so much she asked for the recipe. My dad gave it a 10 and he's tough.
02/22/2010
This recipe is excellent, very authentic! Authentic Caldo de Res is not supposed to be spicy. I used 3 lbs. of beef shank and boiled it for about iv hours until it fell off the bones. So I scooped out the bones and trimmed about of the fat. I sauted 2 cloves of chopped garlic with the onion and added well-nigh ane/2 teaspoon of cumin. I used small ears of frozen corn and skipped the chayote and used 3 potatoes. Next time I think I will throw in a zucchini. I served this with warm flour tortillas, some Mexican rice and homemade republic of chile'. My married man LOVED it! Thanks then much for the great recipe.
12/16/2011
Almost splendid soup ! For you out there that do non know how to follow a receipe,or utilize the correct ingredients and then requite information technology a and so then rating...and then merits you lot are an expert cook......you need to become back to the basics. Discover some other hobby...you are waisting your time. I had nothing but raves about this soup.
11/03/2011
This is similar to the caldo recipe that was handed downwards in my married man's family. The only difference is their recipe doesnt include tomatoes. Very good on a cold winter day. It is also easy to brand in a crock pot. Just skip browning the beef and onions if yous are in a hurry, throw all the ingredients together into a crock pot and let information technology cook on high for viii hours.
05/06/2011
This was not expert and alot of work!
09/04/2007
Gustatory modality just lkie my Favorite resturants version !!!! wonderful on a cold night.
09/28/2010
Amazing v beginning recipe Just please note that I made a few changes of my own. First I used 2-1/2 lbs of beef stew cubed meat instead of the beef shank. I added 1/4 tsp garlic pulverization to the meat every bit it browned in addition to salt and pepper and I used 1 tbsp onion powder since my hubby doesn't like onions. I besides used three cans of beef broth and a bit of water to comprehend the meat and ane/8 tap cumin. iv cups water, added 2 actress potatoes, 2 zucchini instead of chayotes and one extra carrot. Oh and added 1/iv tap garlic salt for taste preference. I didn't make whatever of the toppings because we but ate information technology with some spanish rice and a scrap of Louisiana. All in all took about iii hours and AMAZING! This was SO skillful it exceeded my expectations. Great hearty soup. I made this on a common cold, rainy Sunday at about 3 and we ate ate it for the rest of the solar day! It was that skillful. Thank y'all for sharing!
03/eleven/2010
This was delicious! I live in a border town and become to eat authentic mexican food and this recipe is as expert as I accept had. I didn't take chayotes and Cumin is a must in mexican dishes, then I added 2 tsp. when I added the onion. If you have spanish rice on hand, add it to your bowl when serving. I'm so glad to have a Caldo recipe! It's a keeper. Thank you!!
08/eighteen/2010
this recipe was and then awesome, i just added more h2o/broth, alot more potatos and threw in some chopped celery and virtually a tbsp of cummin. It WAS DELICIOUS!
05/12/2011
All I can say is Admittedly UNBELIEVABLE!!! This was not only the most beautiful soup I've ever made, but past far the about tasty! The lime and cilantro really make this soup, otherwise it but tastes like vegetable beef soup. Cumin too is a necessity. Makes a lot, but then good. Looking forward to leftovers, as I'one thousand sure when the flavors sit overnight, will exist even more than succulent!
02/05/2011
This was merely like mom used to make! I added a can of tomatoe sauce, and zuccini squash instead of the chayote.
08/09/2008
"Weston Price way:" apply beef os goop made separately; apply tallow for frying onions; add together up to 4 chopped roasted (and peeled) poblano peppers at the very cease; garnish well with lime juice at the end. If you strip half the corn kernels from cobs and cutting the balance of the cobs into 1" wide wheels, the soup thickens up as it cools and is easier top eat for potluckers. Also, endeavor using fresh tomatoes non canned. Excellent!
01/24/2011
Wonderful on a cold winters dark! I did as suggested and cooked the meat for ii-three hours. Meat vicious off bones! I like it a fiddling spicier so I used a can of Rotel instead of plain tomatoes. Worked wonderful. Had leftovers for almost a week! Volition def brand again...probably next weekend! :>)
02/02/2010
I wish I could back up the other reviews, but this came out completely banal. I used no water and all beef broth, simply after calculation bouillon cubes, table salt, cayenne, garlic, cumin, etc., nothing could make this a yummy soup. I did cook this in a crockpot, but I even so browned the meat and onions first, which should have helped heave the gustation. Later on two days of sitting (that ordinarily increases flavor) it was still bland. If y'all like strong flavors, this may not exist for you. Cheers anyhow.
12/29/2011
This was wonderful! My Hispanic friend made this for me before but I didn't get the recipe. This was very shut, though I don't think she uses tomatoes. I couldn't find beef shank so I used about a lb of beef marrow soup bones and then another pound or so of beefiness stew meat. I also added jalapeno when I put in the corn and potatoes to requite it a lilliputian boot and a bit of cumin as the other reviewers suggested. The flavour was superb, the goop to dice for. The SO raved about it though he didn't "get" the corn cob in there. "What's that for? Information technology's like soup but with a big clamper of corn in there." I disagree and dearest the idea that while eating and slurping such deliciousness i can accept a suspension and swallow one of my all time favorite things: corn on the cob! Fantastic, 5 stars all the way.
07/11/2010
I seasoned a footling more to taste only this is a not bad base recipe!
03/02/2011
But like my grandma used to make! Information technology does gustatory modality meliorate and better every day, and saving the corn on the cob for the terminal is the best part ! We never put potato in ours, used squash instead. I did add ii tsp cumin, and used Rotel tomatoes. Hadn't had chayotes in years, they give just a slight fleck of sugariness. Serviced with fresh cilantro, lime and fresh jalapenos if you like some spice. Thank you for this recipe, haven't had practiced caldo in many years and tin can't expect to arrive again !
11/16/2010
This was adept, but a chip bland before adding in salt, cumin and a few other spices. The meat turned out super tender and tasty, simply the broth was really disappointing. I used frozen cut corn on the cobbs and didn't like that either. As well messy. Maybe next time I'll use just regular kernals instead.
11/05/2006
I made this recipe exactly like it says and information technology was GREAT! The only thing that I would change is add together a little bit more than meat and slice the cabbage up in smaller pieces. Definately a keeper, I volition make it again real soon.
01/13/2011
I really similar this soup - it is easy, I really didn't change annihilation except add some cumin, and I pulled the fatty off the bones earlier I cooked them. What makes it expert is the fresh ingredients added at the last. I left the corn on the cob and cut information technology into thirds similar it said, it's similar a piffling extra care for when you're through eating the soup. It is mild flavored - not spicy. The only matter I didn't add was the radishes, but because I forgot to buy them.
05/18/2011
like, oh wow
03/30/2007
This soup was Astonishing! My boyfriend rated it as "best ever," and that says a lot because we make a lot of soup in our household. The but thing I changed was adding some extra broth because I similar brothier soups. This is one I'll make once more and again!!
09/28/2008
I make this in the crockpot and add iii-4 tbsp of butter to the pot. I serve it with fresh-squeezed lime and lemon. It is only similar my favorites "mom-n-popular" Mexican eatery here in Texas. We love it!
02/01/2012
This is a comforting, down abode beef stew. At that place'south no spice or seasoning other than the beefiness and vegetable season. Some would phone call it bland, but I call it comforting. Not all Mexican dishes are loaded with spice.
02/18/2011
Yummy!
03/20/2009
This is better than what I get at the restaurant. But thing I did different was I added 2 tsp of cumin.
02/25/2009
I love this soup ! It tastes like the 'Cadillo soup' from my favorite Tex Mex eating place. And then flavorful and delicious ! I topped the soup with crumbled tortilla chips, and my boys loved it ! I didn't use Chayote. Instead I substituted with zucchinis.
xi/01/2010
SO GOOD. Information technology is a must to use cumin, but but one/iv of a teaspoon
01/03/2010
This recipe is admittedly delicious! It was so easy and came out just like my grandma used to brand in El Paso. I love it with a side of mexican rice, corn tortillas and lots of lime. Dear it!
12/04/2010
This recipe is very much like what I grew up -- actually yummy with 1 necessary change: to Accept really tender meat (edible, actually) you have to let the meat simmer for 3 - four hours. If you made this soup and enjoyed it when barely cooked meat, so you'll love it them its falling off the bone!
12/16/2011
worth 10 stars amend than most restraurants every bit written. I added ii crushed garlic cloves considering I like garlic. Excellent taste piece of cake to brand Very easy to consume as a master entree or soup before dinner I Love this soup
04/12/2011
This was sort of a "potpourri" soup. Some of this and some of that. Loved all the veggies. I cut the recipe in half and it still made enough for 8 so I'm putting some in freezer for later.
06/28/2008
Make sure the potatoes are cut in small-scale pieces and so they can cook better, and next time i would put them a niggling earlier. I also added the knorr suiza seasoning and some cumin. This is a corking recipe!
07/27/2009
My family and I admittedly loved this dish! nosotros just used kernel corn to make it easier to swallow while hot. we also used a couple more chayotes cause we dear squash. as is said in hawaii 'broke da mouth'
06/05/2011
I loved this recipe. Reminds me of the soup my mom used to make all the fourth dimension. Caldo de Res is really from all over Latin America not just Mexico :)
eleven/05/2010
I have been making caldo since I tin retrieve, but never like this.... the beef broth adds an excellent flavor to it.... I changed information technology a little I used beef chuck boneless and a bag of frozen corn I followed the residual of the recipe information technology is soo good my family loves mexican food and this was a truthful hit.
02/14/2009
I've made clado before and always so bland but i tried information technology this was and wow was great thanks my family loved information technology;-)
02/01/2009
This is a great recipe because you don't need to modify much. I used 1 lb of beef shanks (on the bone) and 1 lb of lean stew meat. Since I used a pressure level cooker, I adjusted the recipe to 4 cups of beef broth. Basically, I followed other pressure cooker stew recipes by dredging the meat in seasoned flower, and then browning in batches. Adjacent, I sauted the onions and garlic. After the onions were browned, I added the diced tomatoes and beef broth. Cooked information technology for 15 minutes after information technology pressured, then added the veggies and cooked for another 10 minutes. It was thicker than virtually people may like it, so a few cups of h2o could take been added as well. I personally similar thicker soups, so loved the flavor.
01/04/2011
like shooting fish in a barrel to make and delish!
10/24/2010
I made this as written and it was succulent. In the future, because I will make this again, I will use a bag of frozen corn instead of on the cob. I will use ane/ii the cabbage and cut it and the zucchini into smaller pieces. I will double the cilantro added to the soup, add additional stew meat, and 2 packets sazon. Wow, I know it seems similar I am irresolute alot but really these changes will not alter the flvor of this succulent soup. Information technology will make information technology less messy to eat and my son likes extra meat. Give thanks yous for sharing a corking soup.
01/26/2010
This was dandy!! I added cumin, as some other reviewer suggested, besides as a couple cloves of garlic, minced. YUM!!!!
01/04/2009
I made this last night and my family loved it. Splendid recipe. Probably the best soup I've always made. I didn't apply the beefiness bone, I used boneless flanken rib meat and cut it into ane/ii inch strips and it came out wonderfully.
06/24/2008
This turned out really adept. My mother-in-police force was upset when she found out I was making caldo de res from a recipe, but when she tasted it she was perfectly happy!
03/09/2009
This is a wonderful recipe. I didn`t add tomatoes altogether with meat, only later (~xxx min. after meat simmering). I didn`t find chayotes, and then omitted them. Very good soup, will brand over again.
01/ten/2011
I used two packets of sazon and chicken instead of beefiness. I as well just used a i/4 head of cabbage and frozen corn instead of corn on the cob. It was delicious, but it does brand a lot! I had leftovers later serving to vi people
12/01/2006
smashing recipe! It was a big hitting. I will definitely make this i again.
05/31/2009
It is all-time to have a soup base of operations for this soup, as it gives the soup more flavor. Please note, Caldo de Res Actually translates to "beef soup." This soup is a staple through All of latin america.
01/09/2011
Added: Lime Corn Tortilla Chips and Hot sause to requite it a fiddling boot. It was delicious. Made enough to accept to lunch for the week.
12/20/2007
Crawly!!! Added some ground comino and garlic powder and left out the jalapenos.
01/31/2011
Delicious! I use beefiness chuck cut into large chunks. I also make my own salsa to spoon into the soup. Serve with hot flour tortillas. Tastes better the next day.
07/30/2008
Absolutely wonderful, we loved it. Information technology was very flavorful and healthy. I did utilize zucchini in place of the chayotes and used frozen corn instead of corn on the cob. I am certain it would be great either style. Great recipe thanks!
12/31/2008
My wife is from El salvador and 2 years ago her aunt made this soup, and then about vi months later I decided I was going to make this soup for the entire family. This recipe is now a staple in our dwelling house and I make it on a regular ground. This truly is a very user friendly recipe and delivers a wonderful soup that is even amend the next 24-hour interval! Thanks, John
02/27/2012
This is a bang-up recipe! My husband loves this and eats information technology with a little lime squeezed on top. I followed it to a "t". Just amazing!!
11/07/2011
this soup was delicious,the whole family had seconds on a cold rainy day.changed a couple things,used big beefiness short ribs and zuchini instead of chayote.dandy stuff,enjoy
01/05/2009
My husband is from Mexico and he said this is exactly similar the food he ate when growing upward. I'grand from the US and this soup is freak'north adept!
01/30/2012
This soup is fantastic as is and is well-deserved of 5 stars. I kicked it upwardly a notch by calculation half a teaspoon each of chipotle powder and cumin. I had likewise made a roast the 24-hour interval before which I diced and used as the meat. This will likely become a staple soup. Thanks!
02/22/2010
This is sooooooo good! The recipe says to serve the bones in your basin only I pulled those out and the round fatty and gristle that were attached to the bone. They just were not await appetizing and I was already throwing a new dish to my family. I cooked pretty much every bit the recipes said with only the addition of some cumin (as other reviewers suggested) and a tin of the HOT rotel. That ane tin gave the whole soup a squeamish kicking. Plus, I probably added to the cooking time quit a bit only making sure my meat and so the veggies were tender. I used all the toppings suggested, I didn't need the jalepeno though because of the rotel. Was really surprised at how good the squeeze of lime complimented the dish. This is an excellent dish, non typical, very surprising wonderful flavors.
10/24/2010
Fantabulous recipe, merely adjacent time I think I would add together a footling more meat.
07/04/2009
This has become our family'due south favorite during the cold months. Cheers for sharing this recipe.
12/17/2008
Mom made this for u.s. growing up. I've revised using short ribs and any cut of roast on sale. Just ask the butcher to cut into stew meat. I also add celery stalks and bay leaf. Cumin is too necessary. I used wedges of cabbage at the end and zucchini squash and it turns into a robust vegetable beef soup. Don't forget the corn on the cob, I keep some in the freezer. One more tip, we sometimes serve on top of a scoop of white rice if we don't accept enough soup. Deelicious
10/01/2009
Excellent
10/01/2010
Existent condolement food & the recipe fabricated PLENTY - enough to share with a couple of friends and neighbors who all loved it.
12/01/2008
This was one of my favorite soups growing up. For beef, I use beefiness short ribs and only employ shanks if the brusque ribs don't take plenty meat on them. It gives information technology a better flavour,simply you practise need to skim the fat off the soup after it cooks(it's besides easily removed later the soup has been placed in the fridge). You need to dark-brown the meat well for flavor before adding any liquid. This is a good Caldo de Res recipe and everyone who loves beef soup should try this at to the lowest degree in one case.
10/18/2009
WOW! Great soup. I fabricated a double batch for our Cooking club dinner. It was a Mexican theme dinner and had mode over 50 people show up. I stayed as close as possible to the recipe but had to make a few changes. I used 20oz of frozen corn instead of cobs. I thought with the small-scale sample bowls the corn on the cob would have been a trivial unmanageable and used zucchini instead of the chayotes. getting hungry over again writing this! I then added well-nigh vi stocks of celery, iii very large Russet potatoes, half a dozen medium carrots and then added the cabbage. SPICES..... I didn't get likewise carried away just when I tasted the soup towards the end I felt information technology just needed something more. I went light on the salt from the beginning just so I could sneak upwards on it rather than finding out it was too salty. I added near 5 beef bullion cubes (I already had half dozen cups of beefiness broth in the pot) virtually 2tsps. Chile pulverization, perchance 1tsps, of cayenne pepper, and almost two Tbsp. black pepper. It STILL need something. I ended up putting in a tsp of paprika and THAT did it! I should take listened to the i reviewer that said this recipe would fill 8 Aztec warriors. My "doubled" recipe almost filled upwards my 16qt soup pot!! With over 25 dishes and pupus (Hawaiian for appetizers) there was just besides much nutrient! And so I ended up bringing nearly 2 gallons of soup! Expert thing the soup was good and I really dearest leftovers. I'm sure it volition freeze well. I paired this up with some wonderful honey cornbread from this site and got a l
10/x/2011
I was craving this soup, that my grandma used to make when I was a child. Overall, made for an Amazing meal that reminded me of common cold lord's day afternoons spent watching Sabado Gigante with my abuelita. I didn't requite information technology v starts because I thought it was a chip bland when I followed the directions every bit is. First off, I couldn't find beef shank at my local big box grocery store, so I went with a small chuck roast augmented with cut beef ribs. Instead of plain diced tomatoes, I used Del Monte diced tomatoes with green chiles. I also added half a can of tomato sauce when I added the vegetables to requite it more than colour and season. Likewise, the chayote was too expensive for my gustatory modality, and so I went with zucchini squash instead.
06/xv/2009
I agree with the other reviewers who said the recipe needs garlic and cumin. It is just a bones vegetable soup without those flavor notes. Nosotros as well added oregano to give the soup more of a Mexican flavour. It is a succulent soup but gets 4 stars becase it lacks "Mexican" seasonings.
02/06/2009
This was wonderful, but I did substitute a few things since I didn't take evrything on hand. I know I chopped my veggies into smaller pieces than the recipe called for. I used leftover roast that I had in the fridge and I used all beef broth instead of water. I really think what makes this outstanding is the fresh lime juice, cilantro and jalapeno peppers which I stirred in just b4 serving. Without these ingredients, information technology wouldn't be worth making. I will make this again.
01/24/2008
This is an awesome recipe!!!
04/xxx/2012
i cannot stress enough how amazing this was! i made equally follows, but used nearly 75% vegetable goop, and 25% h2o. i couldn't find chayotes, and then subbed zucchini equally recommended. i will definitely make again... one time i get through all these leftovers :)
07/21/2009
Very good. Didn't change a affair.
eleven/01/2009
Then amazingly succulent ! Used cherry tomatoes in place of the canned tomatoes considering I had them on hand.
09/04/2008
peachy
09/13/2011
Succulent... I only had chicken broth but added some beef flavoring in with the meats and it tasted just fine. Also added a fresh jalapeno and small chile when I put in the cabbage. The advice many people gave to add 1/4 t cumin was spot-on every bit well.
02/09/2010
Excellent! We all loved it, great soup!
01/23/2009
This was splendid and was well worth the iii or and then hours it took to make.
02/02/2009
I dear this soup, my mom has been making it for years and looking at the ingredients in this recipe, it's very like. Thank you for sharing!
03/14/2009
This was my first try at Caldo de Res... I was nervous making it. Hoping it would taste every bit traditional as my friends family brand it. it was perfect! i did a petty tweaking to adjust my family's taste and it was awesome! cheers so much for this!!! now i don't have to look until a friend brings it forth or buy information technology at the local Mexican Market place! thanks a agglomeration
03/15/2009
This was more flavorful than I expected. We used stew meat (nosotros are lazy cooks), and it worked well.
08/12/2007
This recipe is very succulent and accurate. Love information technology!!
01/23/2009
Too good for words!! Use a small head of cabbage tho. Otherwise, brand exactly as is. Delicioso!!
11/11/2011
Best flavor soup I've had in a long time!!
06/23/2008
This is merely like my mother in law used to make.
01/06/2013
This was out of this world! I substitited zucchini for the chayotes, and added a few seasonings (garlic, cumin, and Goya adobe seasoning). I as well added a couple of squirts of lime juice from concentrate to the entire pot. Otherwise, followed to the letter of the alphabet, and it was to die for! I thought my picky eater would turn his olfactory organ up because of all the veggies, but he ate 2 bowls, which is maxim a lot for him. Will definitely make again! Thank you!
08/10/2008
This was a Not bad SOUP!!! My husband likes it to.
x/05/2009
This was a greatttt recipe!! It is perfect but the style information technology is. I did add 2 cloves of garlic to the pot and some cumin but that is the but affair I did different. I made spanish rice and warmed upward some tortillas on the burner and my family ate this soup upwardly!
01/fourteen/2010
I loved this! I made it for my roommates and information technology filled them up (which is rare)! Its very hearty!!! Also for you lot non-cabbage lovers out at that place we skipped that part and substituted an extra potato with an extra cup of broth. As well Monterrey Jack is a peachy topper!!!
08/18/2009
Very, very athentic, but I concur, you lot must add cumin and a little garlic!!! Our family loved it!
12/05/2011
THE BEST Cocido recipe out there ! I simply enhanced it by adding 1 Tablespoon of cumin. Just marvelous!
eleven/fourteen/2007
Was easy to do and very proficient.
Source: https://www.allrecipes.com/recipe/85055/caldo-de-res-mexican-beef-soup/
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