Caldo de Res

Method

1. 1

   Load the pot

   Put the beef, water, onion, garlic and salt in a large pot over high heat.

2. 2

   Bring to a boil

   Bring to a boil over about 15 minutes, skimming off the grey foam as it forms.

3. 3

   Simmer the beef

   Once boiling, reduce to low, cover partly and simmer for 90 minutes, until the beef is becoming tender and the broth smells savoury.

4. 4

   Check the beef

   Keep the pot at a gentle low simmer for a further 15 to 30 minutes, checking every 10 minutes. The beef is ready for the vegetables when a fork enters easily but the meat still holds its shape.

5. 5

   Add firm vegetables

   Add the corn, carrots and potatoes.

6. 6

   Cook the firm vegetables

   Bring the broth back to a gentle simmer over medium heat for about 5 minutes, then lower the heat and cook for 15 minutes, until the potatoes are nearly tender when pierced with a knife.

7. 7

   Add courgettes and cabbage

   Add the courgettes and cabbage.

8. 8

   Cook until tender

   Keep the pot at a gentle simmer over low heat for 10 to 15 minutes. The soup is done when the cabbage is tender and the courgettes are cooked through but still hold their shape.

9. 9

   Season the broth

   Taste the broth and adjust the salt.

10. 10

    Rest the soup

    Remove the pot from the heat and rest for 5 minutes.

11. 11

    Serve

    Serve hot with lime wedges, coriander and sliced chilli, allowing everyone to add lime to taste.

Tips

• Skim the grey foam as it appears for a clearer broth.
• Keep the simmer gentle once the pot comes to a boil; a hard boil can toughen the meat and make the broth cloudy.
• Cut the vegetables into similarly sized pieces so they cook evenly.
• Taste the broth again after adding the vegetables, then adjust the salt before serving.

Swaps

• Use pumpkin in place of the potatoes, cut into chunks.
• Use green beans in place of the courgettes, adding them with the cabbage.
• Use a mild green chilli in place of the serrano chilli.

Storing

Refrigerate leftovers in a covered container for up to 3 days, then reheat gently until steaming hot.