Caldo de Res (Beef Soup)

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1 lb short ribs, cut 1 inch thick
• 1 lb beef shank
• 1 white onion, small, chopped
• 4 cloves of garlic
• 2 celery sticks, rough chop
• 8 c water
• 4 red potatoes, halved
• 4 carrots, 2-inch pieces
• ½ head cabbage, quartered
• 1 c fresh green beans, trimmed
• 2 fresh ears of corn, husked, silk removed, each cut in half
• ¼ bunch of cilantro, rough chop
• Sea salt
• Freshly ground black pepper

Directions

1. Add water, short ribs, beef shank, onion, garlic, celery, and water.
2. Close and lock lid, set pressure cooker to "meat/stew", adjust time to 20 minutes, and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add remaining vegetables and cilantro. Close and lock lid, set pressure cooker to "meat/stew", adjust time to 6 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and check seasoning. Add salt and pepper, if needed.
5. Ladle over Mexican rice and serve with raw onions, fresh cilantro, and tortillas.