Caldo de Res
Heather Hartman HealthShare
Caldo de Res
Rated 5.0 stars by 1 users
INGREDIENTS
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Avocado oil
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4-5 pounds chuck, cubed
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salt and pepper
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2-3 tablespoons garlic puree
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28 ounce can diced tomatoes
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4 cups bone broth
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1 each onion, cut into eighths
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1 bunch cilantro
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1-2 each corn on the cobb, cut into 2” pieces
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2 each gold potatoes, large chunks
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3 each carrots, large chunks
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3 each chayotes, large chunks
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1 each zucchini, large chunks
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1 each yellow squash, large chunks
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.25 each cabbage head, large chunks
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Red salsa
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Avocado
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Lime
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Cilantro
GARNISH
METHOD
Mix chuck with avocado oil, salt and pepper. Brown well in batches in a large pot or InstaPot.
Return all of the browned chuck to the pot and add garlic, diced tomatoes, bone broth, onion and cilantro. Pressure cook on High for 30-minutes or cook on stove until the chuck is fork tender.
Check for salt, then add the remaining ingredients to the soup. Add water or bone broth if needed. Pressure cook for 5-minutes.
Mix, then serve with a dollop of salsa, diced avocado, a squeeze of lime, and cilantro.