I used some good bone in Chuck, seared it to add some flavor, used a Caldo kit (they have them put together here in Texas) with all the veggies.
It turned out alright, overall a bit bland. The beef tasted a bit bland like boiled beef (duh) but I was surprised how bland the broth turned out. Even with all the reducing, braising and good beef broth I added.
Any tips on how to make a slam dunk Caldo like I’ve had at restaurants?
DrunkTxt2myX
If you don’t want to use something with MSG in it you can try “umami” seasoning. Most I’ve seen is mushroom based with additional seasoning.
Ignis_Vespa
If you can get your hands on a clean, cow’s feet, get it and boil it along with everything. Also you could fry the meat and bones before boiling.
I also use bay leaf, thyme and marjoram to boil the meat, then remove them before adding the veggies and add some cilantro like 5 minutes before serving.
You could also add some blended and sieved roasted tomato, or some guajillo sauce
[deleted]
[deleted]
Broad-Body-2969
Look for alma blanco in TikTok..just tried her version and was really good.
Ok even from a purist beef stock standpoint, this broth will be MUCH richer if you roast the beef bones and aromatics before you simmer them
Mexican_Chef4307
Miso paste, kombu, fish sauce , roast the bones before hand …
Kwerawaperi
My mom keeps it super simple. Adds beef to water with a head of garlic, an onion and let’s the meat cook. Then she adds the veggies (potatoes, cabbage, carrots, corn and squash.) then she adds the salt to the caldo and about 20 strands of cilantro. Once the veggies are cooked she removes the onion, garlic and cilantro. Serves with sopa de arroz and salsa de molcajete. 10 out of 10 each and every time. No need to do anything to the meat, or add extra broth, or knorr (which she never uses and I’m glad she knows how to season without that crap).
Usouknow
Instant Pot!!
preciouspopcorn
I used bone in beef shanks and chuck for mine. Simmer with salt, bay leaf, onion, garlic and a tomato cut in half. Then after a couple of hours I add the potato, carrots and chayote. After 20 minutes I add cabbage, zucchini, green beans and fresh corn on the cob cut into little cobs, cilantro and green beans. Sprinkle with a pinch of crushed oregano to finish. Serve it with slice of lemon, Chile de arbol salsa on the side and sopa de arroz.
RecipeMiserable4647
I put a beef bouillon and a consomate in with the meat, I add tomato and onion in the beginning and then add more once it’s getting close to done since the ones I added in the beginning cook down. I also add garlic and cominos I grind in the molcajete, and along with that garlic powder and onion powder, salt, pepper, and a lot of cilantro once it’s getting towards done. I usually use shanks, beef neck bones, and ribs as a mix of meat.
RecipeMiserable4647
I forgot to add to my other comment. I learned my caldo de res from Claudia Regalado.
13 Comments
I generally used this recipe but modified it a bit:
https://www.isabeleats.com/caldo-de-res/
I used some good bone in Chuck, seared it to add some flavor, used a Caldo kit (they have them put together here in Texas) with all the veggies.
It turned out alright, overall a bit bland. The beef tasted a bit bland like boiled beef (duh) but I was surprised how bland the broth turned out. Even with all the reducing, braising and good beef broth I added.
Any tips on how to make a slam dunk Caldo like I’ve had at restaurants?
If you don’t want to use something with MSG in it you can try “umami” seasoning. Most I’ve seen is mushroom based with additional seasoning.
If you can get your hands on a clean, cow’s feet, get it and boil it along with everything. Also you could fry the meat and bones before boiling.
I also use bay leaf, thyme and marjoram to boil the meat, then remove them before adding the veggies and add some cilantro like 5 minutes before serving.
You could also add some blended and sieved roasted tomato, or some guajillo sauce
[deleted]
Look for alma blanco in TikTok..just tried her version and was really good.
https://vm.tiktok.com/ZMYRwxqYt/
Bone stock, bone broth
Ok even from a purist beef stock standpoint, this broth will be MUCH richer if you roast the beef bones and aromatics before you simmer them
Miso paste, kombu, fish sauce , roast the bones before hand …
My mom keeps it super simple. Adds beef to water with a head of garlic, an onion and let’s the meat cook. Then she adds the veggies (potatoes, cabbage, carrots, corn and squash.) then she adds the salt to the caldo and about 20 strands of cilantro. Once the veggies are cooked she removes the onion, garlic and cilantro. Serves with sopa de arroz and salsa de molcajete. 10 out of 10 each and every time. No need to do anything to the meat, or add extra broth, or knorr (which she never uses and I’m glad she knows how to season without that crap).
Instant Pot!!
I used bone in beef shanks and chuck for mine. Simmer with salt, bay leaf, onion, garlic and a tomato cut in half. Then after a couple of hours I add the potato, carrots and chayote. After 20 minutes I add cabbage, zucchini, green beans and fresh corn on the cob cut into little cobs, cilantro and green beans. Sprinkle with a pinch of crushed oregano to finish. Serve it with slice of lemon, Chile de arbol salsa on the side and sopa de arroz.
I put a beef bouillon and a consomate in with the meat, I add tomato and onion in the beginning and then add more once it’s getting close to done since the ones I added in the beginning cook down. I also add garlic and cominos I grind in the molcajete, and along with that garlic powder and onion powder, salt, pepper, and a lot of cilantro once it’s getting towards done. I usually use shanks, beef neck bones, and ribs as a mix of meat.
I forgot to add to my other comment. I learned my caldo de res from Claudia Regalado.