Caldo de Res (and other Variations)

Time: 3 hours

Serving Size: Makes about 4-5 cups

Difficulty: 1/5

Ingredients:

• ½ lb. flank steak

• 1 bone for broth

• 6 cups water

• 1 tbs. salt

• 3 garlic cloves

• 3 tomatoes

• 3 green peppers

• 1 bunch of parsley

• 1 onion

Directions:

1. Cut the meat into about two or three inch pieces

2. Quarter all the vegetables and smash the garlic cloves 

3. Add all the ingredients into a saucepan and let them soak for 30 minutes

4. Put saucepan over high heat, and once the broth begins to bowl, lower to medium heat

5. Cover well and leave to cook for approximately 2 hours

6. Uncover and allow to cook for about another 15 minutes

7. Strain broth and allow to cool.

8. Remove layer of fat from the top once cooled

Other Variations:

• Chicken Broth: Same recipe as above, but substitute the meat and bone for chicken or hen.

• Fish Broth: Same recipe as above, but substitute the meat and bone for 2 lbs. of fish or fish heads.

• Turkey or Roast Chicken Broth: Instead of meat and bone, use the bones of a roaster turkey or chicken. Bones of roasted birds made a tasty broth.

Notes & Comments:

• Too all of there variation, feel free to add other veggies, such as carrots, turnips, celery, leeks, etc. Whatever you have on hand.

• If you make broth but have no immediate use for it, it can be frozen for a few months.

• If a recipe calls for broth, I think it's easier to just buy premade broth or bullion from the market. However, homemade broth is a great way to minimize waste and make use of leftover meat, bones, and/or veggies scraps. If you have the chance to make broth, it does add a little something extra to a dish.

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Receta Original

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CALDO DE RES

½ lb. de falda

1 hueso para sopa

6 tazas de agua

1 cda. de sal

3 dientes de ajo

3 tomates

3 ajíes

1 macito de perejil

1 cebolla

        Corte la carne en trozos de unas dos o tres pulgadas. Ponga todos los ingredientes en una cacerola. Déjelos en remojo durante media hora. Ponga la cacerola al fuego y cuando rompa el hervor baje la llama para que se cocine a fuego mediano durante dos horas aproximadamente. Debe mantenerse la cacerola bien tapada. Cuele el caldo. Da aproximadamente 4 tazas.

Caldo de Pollo: Hágalo como el anterior sustituyendo la carne y el hueso por pollo o gallina.

Caldo de Pescado: Hágalo como el anterior sustituyendo la carne y el hueso por 2 lbs de pescado o cabeza de pescado.

Caldo de Huesos de Pavo o de Pollo Asado: En lugar de la falda y el hueso, use el carapacho de un pavo o varios pollos asados. Esos huesos de aves asadas dan un sabroso caldo.

A todos estos caldos, puede añadírseles también zanahorias, nabos, apio, ajos puerros, etc.