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Caldo de Res Costarricense con Tubérculos
A hearty and comforting beef soup, deeply flavorful with a variety of root vegetables, showcasing the rustic heartiness of Costa Rican home cooking.
🧂 食材
- 1 kg Beef chuck roast(cut into large chunks)
- 3 liters Water
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 3 medium Carrots(peeled and cut into chunks)
- 3 medium Potatoes(peeled and cut into chunks)
- 2 medium Sweet potatoes(peeled and cut into chunks)
- 1 medium piece Yuca (cassava)(peeled and cut into chunks)
- 2 medium Chayote(peeled and cut into chunks)
- 1 large Onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 1 bunch Cilantro(tied with kitchen twine)
- to taste Salt
- to taste Black pepper
👨🍳 步驟
- 1
In a large stockpot, combine the beef chuck roast with water. Add the quartered onion and smashed garlic cloves. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the beef is tender.
⏱️ 1 hour 30 minutes - 2
Add the corn on the cob, carrots, potatoes, sweet potatoes, yuca, and chayote to the pot. Season with salt and pepper. Continue to simmer, covered, for another 45-60 minutes, or until all the vegetables are tender.
⏱️ 45-60 minutes - 3
Add the bunch of cilantro to the soup during the last 15 minutes of cooking to infuse its flavor.
⏱️ 15 minutes - 4
Remove the onion and cilantro bunch before serving. Adjust seasoning with salt and pepper as needed.
💡 專業提示: Taste and adjust seasoning carefully before serving. - 5
Ladle the soup into bowls, ensuring each serving has a good portion of beef and vegetables. Serve hot.
💡 專業提示: Serve with a side of white rice and lime wedges.
💡 專業提示
- ✓For a richer broth, you can brown the beef before adding water.
- ✓Adjust the types and quantities of root vegetables based on availability and preference.
- ✓If you prefer a spicier soup, add a jalapeño or a bit of hot sauce.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add other vegetables like green beans or cabbage.
- For a heartier soup, add some rice or pasta during the last 30 minutes of cooking.