Pat beef dry with paper towels and sprinkle with salt and pepper. In a large 6 quart Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Add beef w/ bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
Add 2 more tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant.
Pour in beef stock and water and stir together with onion mixture to scrape up all the browned bits at the bottom of the pot. Stir in beef with bones and bay leaves. Bring to a boil, then reduce heat to medium-low and let simmer uncovered for 1 hour.
Add in diced tomatoes with liquid, tomato sauce, potatoes, carrots and stir together with soup mixture. Continue to let simmer uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in zucchini, corn and cabbage wedges and stir into soup mixture. Let simmer for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
Serves 6 to 8.
Pre-heat slow cooker on high heat
Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef from skillet and set aside on plate.
Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Scrape up any browned bits from the bottom of the skillet. Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.
Add beef with bones and onion mixture to slow cooker and pour in beef stock and water. Stir in beef chunks and bay leaves. Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture. Cover with lid and cook for remainder of time or until beef and vegetables are tender.
Remove lid and add in zucchini, corn and cabbage and stir into soup mixture. Cover with lid and let cook for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
Serves 6 to 8.
Select Saute mode and high heat setting. Pat beef dry with paper towels and sprinkle with salt and pepper. Add 2 tablespoons vegetable oil to inner pot. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
Add 2 more tablespoons vegetable oil to inner pot, then add onions and sauté for 4 minutes until softened and translucent. Stir in garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, until fragrant. Press the Keep Warm/Cancel button to turn off the heat.
Pour in beef stock and water. Add in beef with bones and bay leaves and stir everything together. Cover with lid and turn to seal lid closed. Adjust steam valve to close. Select the Manual button, high heat setting. Adjust cooking time to 20 minutes, then let natural pressure release for 10 minutes, then quick release the rest of the steam and open the lid when all the pressure is released.
Add in the diced tomatoes with liquid, tomato sauce, carrots and potatoes and stir together. Note: Do not let inner pot get more than 2/3rd full, you may have to adjust liquids depending on the size of the pot. Cover with lid and turn to seal the lid closed. Adjust steam valve to close. Select the Manual button, high heat setting. Adjust cooking time to 10 minutes, then then quick release the pressure and open the lid. Add in the zucchini, corn and cabbage wedges. Select the Saute button and let cook for 5 to 10 minutes with the lid off until the corn is tender. Press the Keep Warm/Cancel button to turn off the heat.
Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones. Serve in bowls garnished with cilantro, jalapeño slices, radish slices and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn or flour tortillas on the side.
Serves 6 to 8.
* Can substitute 1 teaspoon dried oregano
** Learn how to make homemade beef stock.
*** You can make your own tomato sauce “recaudo” by blending together 2 medium-sized tomatoes (cubed), 2 garlic cloves, 1/4 cup chopped onion, and 1/4 cup of water.
Caldo de Res – Mexican Beef Soup Recipe: https://whatscookingamerica.net/soup/caldoderes-mexicanbeefsoup.htm