Famous Recipes - CALDO DE RES (BEEF SOUP)

CALDO DE RES (BEEF SOUP)

-------------------------------------------------------------------------------- 5 or 6 beef neck bones or 1 (3 to 4 lb.) beef chuck roast, cut into serving pieces 1 gal. water 2 c. canned whole tomatoes with liquid 1/2 c. chopped cilantro 2 Tbsp. salt 2 onions, quartered 4 carrots, peeled and cut into 1 inch slices 4 potatoes, peeled and quartered 2 zucchini, cut into 1 inch slices 1/4 head cabbage, shredded 2 ears corn, cut into 1 inch slices

Place neck bones or roast in deep pot with water. Simmer over low heat 1 hour. Skim off the foam and fat as necessary. Place tomatoes, cilantro and salt in blender container and blend until smooth. Add mixture, carrots and onions to pot. Cook until meat begins to fall away from bones. Add more water as necessary. Add potatoes, zucchini, cabbage and corn. Cook just until vegetables are done. Makes 6 to 10 servings.

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