Best 5 Beef Calvdos Recipes

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
• Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

YANG-YANG CRISPY BEEF

Steps:

• For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
• Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
• For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
• Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

CHICKEN BREASTS CALVADOS (CROCK POT)

Steps:

• Spread apples in the bottom of a slow cooker.
• Arrange chicken, overlapping pieces slightly, on top of apples.
• Sprinkle with salt, pepper and nutmeg.
• Pour in brandy.
• Cover and cook on low for 6-7 hours.
• Using a slotted spoon, lift chicken and apples to a small baking dish.
• Pour cooking liquid into a small pan and bring to a boil over high heat, stirring often until liquid reduces (8 minutes).
• Pour liquid over chicken.
• Cover each chicken piece with a slice of cheese and broil in oven until cheese is bubbly (2 minutes).
• Sprinkle with parsley.

CALDO DE RES (BEEF SOUP)

Steps:

• Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
• Add the onion and garlic and cook for 3 minutes.
• Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
• Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
• Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
• Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.