CINCO de MAYO AT THE SOUP KITCHEN SOUPS ON

CALDO de RES (MEXICAN BEEF SOUP) by CHEF DAN:


Serves 40

INGREDIENTS:

10 pounds beef short ribs

15 cups beef broth

20 cups water

6 onions, chopped

10 carrots, coarsely chopped

6 potatoes, quarter

1 6# can corn

1 (32oz) can diced tomatoes

6 zucchini or yellow squash, sliced

4 heads cabbage, cored and cut into wedges

2 onions, chopped

1 cup sliced pickled jalapenos

5 cups chopped fresh cilantro

Salt and pepper to taste

7 limes cut into quartered

DIRECTIONS:

1. Warm oven to 200 degrees. Place all the beef short ribs in a flat pan and bake for 30 minutes to seal meat.

2. Place ribs in a soup pot. Season with salt and fill with20 cups of water. Bring to a boil and simmer for 2 hours.

3. Put in the refrigerator and chill over night. Skim off fat.

4. Cut the meat from the bones into ½ inch pieces, leaving some of the bones.

5. Heat soup to boil. Add onions, tomatoes and broth, reduce heat and simmer for 1 hour.

6. Add the carrots and 1 cup cilantro, and simmer for about 15 minutes.

7. Stir in potatoes, corn and squash, simmer until vegetables are tender.

8. Stir in cabbage and cook for about 20 minutes.

9. Squeeze lime juice in and serve with jalapenos and cilantro.

ENJOY DAN: hallelujah