Thank you for watching the video Please subscribe to enhd e new video
For more infomation >> Brigadeiros Energéticos de Aveia - Duration: 2:01. 
For more infomation >> Seis Céntimos de Euro que Protegen el Medio Ambiente - Duration: 0:38. 
For more infomation >> Un couple filmé en train de faire l'amour dans le RER D - Duration: 2:47. 
For more infomation >> Palacio de Verano · Beijing - Duration: 5:45. 
For more infomation >> Appliquez ceci sur les taches de votre visage et regardez le résultat - Duration: 4:31. 
For more infomation >> Alerte job : Meghan Markle et le prince Harry embauchent un assistant de communication - Duration: 4:19. 
For more infomation >> Le ministre Gérald Darmanin rattrapé par une accusation de viol - Duration: 4:05. 
For more infomation >> INTERVIEW – The Voice : Qui est Bruno Berberes, le découvreur de talents de l'émission ? - Duration: 7:28. 
For more infomation >> Schadenmanagement (DE Untertitel) - Duration: 3:34. 
For more infomation >> Apprendre les animaux en français l Ferme de sons d'animaux - Duration: 3:11. 
Are you in the mood for a big steaming comforting bowl of beef vegetable soup?
Today I'm sharing a recipe my family's been making for years that's perfect for
chasing the chill away. It's a Mexican soup called "caldo de res." This is
my version and I can't wait to share it with you!
Hi everyone. This is Ani from 'Confessions of a Foodie.' Welcome. So today
we're using two pounds of chuck steak. When we get ready to put this in, we're
going to trim away a lot of this fat. And we're also going to be adding some bones
which will add a ton of flavor to our broth. I just picked up a package of beef
soup bones from my local grocer. In addition to the bones we're adding
vegetables to flavor our broth. We're going to add two ribs of celery, one
carrot, half of this white onion. In addition to that we're going to be
adding a third of a bunch of cilantro and one jalapeño. I don't like super
spicy so I'm gonna wind up deseeding this and just using the flesh for the
broth. I'm also going to be adding three bay leaves, three cloves of garlic, and
then of course, we'll add some salt and pepper to taste. For the soup itself
we're going to stay pretty traditional with the vegetables starting with two
ears of corn which I have cut into thirds. Plus four red potatoes that I
will be cutting in half. Two carrots that will get quartered. We're also using
Mexican squash. Now if your store doesn't sell Mexican squash you can use Italian
zucchini. That will be just fine.We're using another kind of Mexican squash
called "chayote" available at most large grocery stores. The entire squash is
edible but we're going to peel it to make it just a little bit easier to eat.
We're also adding a couple of tomatoes which we'll score on the bottom before we
add them to our soup which will help the juices escape into the broth. The
final vegetables to go into our soup will be a pound of green beans. You know
to make it more impressive presentation-wise, some people will add the whole
green bean. But I find it's very difficult to eat that way. You wind up
slurping everywhere. It's just really messy. So I like to cut them in half
before I add them to the soup. Now if they're smaller such as this, or even
this, I'll probably leave these whole. But for sure, these longer ones will be cut
in half before I add them to the soup. Also for garnish we're going to want a
couple of limes that we'll be quartering and serving alongside to squeeze into
the soup for some brightness. We're also garnishing with some cilantro. And we'll
use the other half of that onion from our broth to make a quick pickled onion
for garnish as well. So I'm just gonna go ahead and cut these into chunks. We'll
speed up the film here real quick. Then I'm gonna go back and cut them a
little bit smaller so it's easier to find any excess fat and gristle that
needs to be trimmed away. This will help keep the broth from getting too cloudy. So
our meat is all trimmed now and cut down into a little bigger than bite-sized
pieces. And we just need to give them a good amount of salt.
Don't forget the bones and then we'll add a little bit of freshly cracked black
pepper. Next we're just going to speed through the prep for the rest of the
vegetables for the broth. As I mentioned earlier, I'm not a real big
spicy food fan so I'm gonna go ahead and take these seeds out. If it doesn't
bother you, you can just add the whole jalapeño. I love the flavor of jalapeños.
I'm just not really crazy about heat. Actually, that goes for any chili
pepper. Our broth vegetables are prepped and ready to add to a large stockpot.
Fill the stockpot with water to about three or four inches above the meat. Then
we're going to add the cilantro, the bay leaves, salt and pepper and put it on the
stove to bring to a boil. We'll cover, lower the heat, and cook for about an
hour. While the meat is cooking let's prep the vegetables for the soup. We're
gonna start with the chayote. As I said before, the entire chayote is
edible. However I think that the skin gets tough when it's cooked so I prefer
to peel them first just using a vegetable peeler. Chayote can be
eaten raw sliced into a salad or as a sandwich condiment. Today, though, we're
going to cook it until just four tender. I don't like these – actually I don't like
any squash in general – soft and mushy. You need to be careful when you peel them
because they can get a little slippery.
So next we're gonna carefully cut the chayote in half length-wise and then cut
it again in half which will give us quarters. I want to point out that
chayotes do have a pit. This right here. Now a lot of people remove it but it is
completely edible and I just leave it in because it has tons of nutrients. So
we're just gonna cut this, continue quartering. And now for the Mexican
squash. We're just going to cut the ends off. These are actually a really
great size so I'm just going to slice them in half length-wise. When you go
shopping for your Mexican squash, keep an eye out for the smaller ones,
maybe the length of your hand. They're gonna be a little bit more tender, a
little bit sweeter, and they just have a better texture. Again you can always
substitute zucchini for the Mexican squash. So these potatoes are actually
the perfect size so I'm just gonna go ahead and cut them in half. If they were
a little bit bigger, I would probably quarter them but this
is actually perfect. I also don't like to peel them when adding them to soups
because I feel the skin helps keep them intact while they are cooking. So just a
quick tip on these peeled potatoes. We won't be adding these to the soup for at
least another hour and a half so since we've prepped them so early, we don't
want them oxidizing on us. To keep them fresh just place them in a little
bowl of water with some freshly squeezed lemon juice. This will help keep them
from browning before they're ready to be used.
For the tomato, we're just gonna make a little X on one end which will help the
juices escape while it's cooking. After they've softened, we're gonna remove them
and put them in a blender with some of the broth, then give them a nice little
whirl and then add the puree back into the soup. This is going to add a tiny bit
of color and another layer of flavor. For the carrots, we're just going to trim off
the ends. I like them in pretty big chunks so I'm just going to quarter
these. If you buy organic carrots, you don't have to peel them. Just give them a
good wash before cutting them. These are commercial so I went ahead and peeled
them. The green beans will be the last vegetable that goes into the soup
because we don't want them to be overcooked. We want them to be just at
the al denté stage. The soup has been cooking for about half an hour now. I had
it at a hard boil but now I've turned it down to keep the broth just above a
simmer. For the best-tasting soup, and to help keep a clearer broth, we need to
skim off the foam and impurities that have risen to the top. We're going to keep the
soup at a really gentle simmer from here on out. The reason you don't want to keep
this at a hard boil the entire time is because that action of the fiercely
boiling water will basically emulsify the fat right back into the soup making
for a really cloudy broth. What we're looking for on the simmer is
for little bubbles to just be slowly making their way up to the surface and
popping. That's a perfect simmer. Now I'm just going to cover this and let the
soup simmer for about another hour. Our meat has been cooking for about an
hour-and-a-half and this is what it looks like now. Pardon my fingers. Just
gonna check it. It's still just a bit tough. When it's ready, it's gonna pull
a part super easily. Next, let's remove the broth vegetables because at this point
all these veggies have pretty much given out all of the flavor and nutrients that
they're going to. And they're just totally mushy now so they're not going
to be the best texture for our soup. They flavored our broth and done their
job so let's just go ahead and get rid of them. Now we can add the corn and then
we'll just continue simmering for about 15 minutes. It's been about 15 minutes
since the corn went in so now I'm going to drop in the carrots and potatoes. I'm
also going to add the tomatoes. Now if you find that the water is getting low,
add more as you go along. I had to add two cups. We're going to cover this and
let it simmer for about another 15 minutes.
While the soup continues cooking, I'm going to go ahead and prep our garnishes
starting with the onion. I'm using the other half of the onion that didn't make
it into the broth. Just giving it a quick peel then we're going to thinly slice it
across the grain. I think I'm just going to use half the onion for now. Add the
sliced onions to a small bowl, separating the slices. Take a couple wedges of lime
and squeeze their juice over the onions. This will soften them up, help tear down
some of that raw onion bit that you can get. To the onions, we're going to add a
quarter teaspoon of sea salt and some black pepper. We're gonna give it a mix
then set this aside and give the lime some time to work its magic. We're also
gonna be garnishing with cilantro. if you're not a cilantro fan, feel free to
use fresh parsley or oregano. I love cilantro so I tend to use a lot of it.
We're just gonna get rid of some of these tougher stems but keep the thinner ones
because they have tons of flavor. So I just fold this in on itself, making it
into little bunch and with my fingers tucked in, I just use my knuckles to
guide my knife. I make my way right through the cilantro just one time so
it's kind of in big chunks. And here is our garnish. It's been about 20 minutes
since we put in our carrots and potatoes so I'm just going to go ahead and remove
the tomatoes to my blender cup. Then I'm going to add the squash and string beans
to the soup. Just gonna make sure that our string beans are nicely submerged
and we're going to simmer for about another 15 minutes. But in the meantime,
I'm gonna give this a quick taste to see how our seasoning is .I think it needs a
little bit more salt so I'm gonna add about a teaspoon or so. Of course, you
just want to do it to taste. I pretty much always use sea salt because I think
it has a better flavor than iodized table salt but it's up to you. And if
you're going to use table salt, you probably won't need as much. So I'm just
gonna give it a quick stir, then cover and let this continue simmering.
I added some broth and the two tomatoes into the cup of my Nutri-Bullet. After
tasting the broth, I decided that it needed just a little bit more chili. So
I'm adding about half a teaspoon because this chili garlic paste is
really hot. I just want a little bit more of a kick but I don't want to kill my
tastebuds. If you feel it needs a little more heat, you can use Sriracha. You can
use your favorite hot sauce. Toss in another jalapeno or even some crushed
red chili flakes. I'm gonna let this cool for just a few more minutes and then I will
blast it in the Nutri-Bullet. I pureed the tomato and I'm just gonna push it
through a fine sieve to catch any seeds or skin then stir it into the soup. The
meat's been cooking for about two hours now and as you can see it's super tender,
pulls apart really easily. So now we know the meat is cooked, let's check on the
chayote. They're not not quite fork tender so we're gonna let this cook a little
longer. It's been about 10 minutes since we checked on the chayote, so the soup is
ready to be served. You want to make sure that you get a little
bit of all the vegetables and a good serving of meat. Now we're ready to
garnish. Here's our bowl of healthy, nourishing soup filled with lots of
bright colorful vegetables and tender meat ready to be garnished. Let's start
with some of this marinated onion that we prepared earlier. The lime has cut
some of that raw onion flavor out of it, softened them up a little bit. And then
sprinkle on some of the chopped cilantro to your liking. I like a lot. Look how
pretty that looks. Just so bright, beautiful, delicious.
And just finish it off with a squeeze of lime and you're good to go. 'Caldo de res.'
A delicious Mexican beef vegetable soup. Enjoy!
Đăng ký:
Đăng Nhận xét (Atom)
Không có nhận xét nào:
Đăng nhận xét