@fernandorujano455: Max liegt im Schatten

fernandorujano455

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Friday 22 August 2025 05:44:29 GMT

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2025-08-22 07:59:01

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CALDO DE RES As someone who enjoys piping hot soup all year round, I never underestimate the level of coziness a bowl of caldo de res brings on a cold day. It's incredibly nourishing and so full of flavor🔥Check out the full recipe below! — 10-12 servings 1 hr 55 mins — 16 c water 2 bay leaves 2 lbs beef soup bones 1 lb bone-in beef short ribs, cut into individual ribs 1 lb beef chuck roast, cut into large chunks 2 tbsp beef bouillon 1 tsp ground cumin 1 tsp black pepper 1/2 tsp dried oregano 1 1/2 tbsp salt, or to taste 1/2 white onion, chopped 8-10 garlic cloves, finely minced 2 ears of corn, shucked and cut into 6 pieces 1 medium-sized yucca, peeled and cut into large chunks 1/2 head of cabbage, cut into large chunks 1 bell pepper, chopped 2 chayote squash, cut into large chunks 2 medium carrots, peeled and chopped into thick chunks 3 celery stalks, cut into thick chunks 3 zucchinis, cut into thick chunks 6 sprigs parsley, chopped 6 sprigs cilantro, chopped 6 sprigs mint, chopped For serving — Chopped cilantro Chopped white onion Lemon or lime wedges — In a large pot, bring 16 cups of water and a big pinch of salt to a boil. Add the bay leaves, beef bones, short ribs, and meat, and lower the heat to a simmer. Simmer for 1 hour and 30 minutes, or until the meat is tender, skimming off any scum that rises to the top. As it simmers, add more water as needed to maintain the same level of broth throughout the cooking process. Next, add the seasonings, onion, garlic, corn, and yucca, and cook for about 15 minutes. Add the remaining vegetables and cook until all the vegetables are tender (about 10-12 minutes) Finish by adding the fresh herbs and adjusting the seasoning to taste, if needed. Serve with chopped onion, cilantro, and lime wedges. Enjoy! #latinacontentcreator #souprecipe #winterrecipe #foodcontentcreator #vegtables #fyp

CALDO DE RES As someone who enjoys piping hot soup all year round, I never underestimate the level of coziness a bowl of caldo de res brings on a cold day. It's incredibly nourishing and so full of flavor🔥Check out the full recipe below! — 10-12 servings 1 hr 55 mins — 16 c water 2 bay leaves 2 lbs beef soup bones 1 lb bone-in beef short ribs, cut into individual ribs 1 lb beef chuck roast, cut into large chunks 2 tbsp beef bouillon 1 tsp ground cumin 1 tsp black pepper 1/2 tsp dried oregano 1 1/2 tbsp salt, or to taste 1/2 white onion, chopped 8-10 garlic cloves, finely minced 2 ears of corn, shucked and cut into 6 pieces 1 medium-sized yucca, peeled and cut into large chunks 1/2 head of cabbage, cut into large chunks 1 bell pepper, chopped 2 chayote squash, cut into large chunks 2 medium carrots, peeled and chopped into thick chunks 3 celery stalks, cut into thick chunks 3 zucchinis, cut into thick chunks 6 sprigs parsley, chopped 6 sprigs cilantro, chopped 6 sprigs mint, chopped For serving — Chopped cilantro Chopped white onion Lemon or lime wedges — In a large pot, bring 16 cups of water and a big pinch of salt to a boil. Add the bay leaves, beef bones, short ribs, and meat, and lower the heat to a simmer. Simmer for 1 hour and 30 minutes, or until the meat is tender, skimming off any scum that rises to the top. As it simmers, add more water as needed to maintain the same level of broth throughout the cooking process. Next, add the seasonings, onion, garlic, corn, and yucca, and cook for about 15 minutes. Add the remaining vegetables and cook until all the vegetables are tender (about 10-12 minutes) Finish by adding the fresh herbs and adjusting the seasoning to taste, if needed. Serve with chopped onion, cilantro, and lime wedges. Enjoy! #latinacontentcreator #souprecipe #winterrecipe #foodcontentcreator #vegtables #fyp

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