Ecomely

Language

Caldo de res (caldo de res): recipe illustration
Soups

Caldo de res (caldo de res)

A hearty beef broth with root vegetables like yuca and green plantain, eaten as a complete meal. It's the classic weekend lunch in Honduras.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large chunks and place it in a big pot with cold water.
  2. Bring to a boil, skim the foam carefully, then lower the heat and add the whole onion, garlic, celery and bay leaf.
  3. Let it simmer covered for 1 hour 30 minutes, checking the meat, which should start pulling away from the bone.
  4. Peel the yuca and plantains, cut them into chunks and add them along with the carrots sliced into rounds.
  5. Keep cooking for 30 minutes, then add the thinly sliced cabbage and cook for another 10 minutes.
  6. Remove the bay leaf, adjust the salt and pepper, and serve in bowls with the vegetables, the meat and a good pinch of cilantro.
  7. Serve with a lime wedge to squeeze over and warm tortillas.

Variations and tips

Vegetarian version. Replace the meat with mushrooms and add red beans toward the end of cooking for extra protein.

With what you can find here. Yuca can easily be swapped for potatoes, and green plantains for slightly under-ripe plantain bananas.

More ideas

Baho de pescado (baho)55 min · 4 serv.Caldo de frijoles con cerdo (red bean and pork broth)2 h 20 · 4 serv.Cerdo en salsa de achiote (pork in achiote sauce)2 h · 4 serv.Beef flank in sauce (sobrebarriga)2 h 50 · 4 serv.Indio viejo2 h 50 · 6 serv.Pollo en salsa de tomate (chicken in tomato sauce)1 h · 4 serv.Cerdo en chilmole (pork in chilmole)2 h 20 · 4 serv.Pollo chuco1 h · 4 serv.

Original Ecomely recipe.