Caldo de Res

Caldo de Res Recipe Ingredients:

• 3 lbs. Swift Chuck Roast, cut into 2-3 inch pieces
• 2 lbs. Swift Short Ribs
• 1 lb. Swift Beef Shank
• 1 head of garlic, cut in half
• 1 whole onion (keep the root on)
• 4 tbsp. salt
• 11 quarts water
• 3 ears of corn, cut into chunks
• 2 chayotes, peeled and chopped
• 2 Mexican zucchinis, sliced
• 4 carrots, peeled and chopped
• 10 small potatoes, unpeeled
• 1 bunch of cilantro

Caldo de Res Instructions:

1. Prep the Meat: Grab your Swift meats—3 lbs of chuck roast, 2 lbs of short ribs, and 1 lb of beef shank—and clean them up under cold water to get rid of any extra blood.
2. Cook It Up: Add the meat to a big pot with 11 quarts of hot water over medium heat. Make sure the water’s simmering when you add the meat to avoid splashes. Season it well with 4 tablespoons of salt, and toss in the garlic and onion (cut the onion in half but leave the root on).
3. Skim the Foam: Cover the pot and keep an eye out for foam rising. Skim it off every few minutes for about 15-20 minutes. Rinse the sieve and bowl between scoops to keep your broth nice and clear.
4. Simmer: Once the foam stops, bring it to a boil, then reduce the heat and let it simmer on medium-low for about 2 hours, or until the meat is tender.
5. Prep the Veggies: While the meat’s cooking, chop up your veggies. Keep the hard ones (corn, carrots, potatoes) in one bowl, and the softer ones (zucchini, chayote, cilantro) in another.
6. Add Veggies: After 2 hours, add the hard veggies (corn, carrots, potatoes) and cook for about 10 minutes. Then toss in the soft veggies (zucchini, chayote) and cook for another 10 minutes. Add the cilantro at the end. Be careful not to overcook—veggies should be tender but still hold their shape.
7. Serve: Your caldo is ready! I love topping mine with rice, a squeeze of lime, and some salsa verde. And definitely make a taco to go with it!