Caldo de res, Cocido or Puchero are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain. This soup allows so many variations from the most simple broth with vegetables such as squash, corn, chayote, carrots, etc.
2poundsbeef shankbone-in (Some people use beef short ribs and beef chuck cut in large cubes)
1 ½poundsmarrow bones
4clovesof garlic unpeeled
½medium-sized white onion cut in 2 pieces
2ears corn cut into 3 or 4 parts
1large chayote peeled and cut into large cubespit removed
2large carrotspeeled and sliced
½poundgreen beans trimmed and cut in halfOptional
2cupsof cooked garbanzo beans or 1 can of garbanzo beans drainedOptional
2small Mexican squash or zucchinisliced or cubed
⅓head of cabbage cut in large cubes
1large plantain cut in slicesoptional
2small white potatoes peeled and cubed
2sprigs of fresh mint
6sprigs of cilantro
Enough water to cover the meat and vegetables
Salt to taste
For the sauce “recaudo”
2medium size tomatoes cut in cubes
2garlic cloves chopped
1Lime cut into wedges
1serrano pepper finely choppedOptional. This is a personal preference
In a large pot place the meat and bones, corn, onion, garlic, and herbs. If you prefer to tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion, and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.
Meanwhile, if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.
Return the broth and meat back to simmering point and add the carrots and chayote; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cooked about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.
Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemon wedges.
I cooked the meat in a pressure cooker first for 35 minutes, then removed the meat and skimmed off the broth. You can also use you INSTANT POT.