Caldo de Res

Ingredients

• •2 lbs beef chuck or short ribs, cut into chunks
• •10 cups beef broth or water
• •3 medium potatoes, peeled and quartered
• •2 medium carrots, cut into chunks
• •2 stalks celery, cut into pieces
• •1 zucchini, cut into chunks
• •1/2 head cabbage, cut into wedges
• •1 medium onion, quartered
• •4 cloves garlic, minced
• •1/4 cup fresh cilantro, chopped
• •2 tsp salt
• •1/2 tsp black pepper

Directions

1. 1In a large pot, bring beef broth to a boil and add beef chunks with quartered onion, minced garlic, salt, and pepper.
2. 2Reduce heat and simmer for 30 minutes until meat is partially tender.
3. 3Add potatoes, carrots, and celery; continue simmering for 15 minutes.
4. 4Stir in zucchini and cabbage wedges, cooking for another 15-20 minutes until all vegetables are tender.
5. 5Taste and adjust seasonings as needed.
6. 6Ladle into bowls and garnish with fresh cilantro and lime wedges if desired.

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