Beef Caldo

 Ingredients

  • 1/2 tbsp salt
  • 1 clove of garlic
  • 1 onion
  • 3 lbs. beef shanks center cut bone-in
    • Alternative: Short Loin with bone
    • Alternative: Beef knuckle bones for soup
  • 1 lb. potatoes 
  • 1 lb. carrots 
    • You can buy regular carrots and cut them to 5cm length, or buy baby carrots and use directly.
  • 3 corn on the cob (optional), cut into 5cm in length
  • a bunch of cilantro (optional)
  • 2 squash (any kind will do)

Procedure

  1. Clean all veggies. 
  2. Use a pressure pot to cook the beef, together with lots of water (must be enough to submerge the beef), the onion, one clove of garlic, and 1/2 tbsp salt.
    • When boiling, change the flame accordingly so that the pressure pot does not explode and cook for 30 minutes
    • If you use a regular pot, let it simmer for 1 - 2 hours. The meat should be really soft and fall from bones upon touch.
  3. Depending on the size of the pressure pot, remove (or not) the beef
  4. Trash the onion and the garlic
  5. Peal the potatoes and cut them in half (or quarter depending on the size of the potato), cut each squash in four parts, peel and cut the carrots if needed.
  6. Add everything else into the pressure pot
  7. When boiling, adjust the flame and cook for 1 minute. If you are using a regulator pot, cook for 10-20 minutes.






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