Caldo de res (beef)

Ingredients:

2 lb of beef stew

1 lb of oxtail

1 lb of beef Shank

1 bag of carrots washed and cut into pieces

1 full cabbage cut into 4 equal pieces

5-6 potatoes washed and cut in half

4-5 corns cut in half

2 chayotes

2 Mexican calabacitas

1/2 onion

Diced jalapeños (optional)

1/2 batch of cilantro (chopped)

2 tbs of knorr de res

2 tbs of knorr chicken

Salt

Water

Directions:

Fill your stew pot half way with water add meat with salt and half onion. Let it boil for like an hr or until meat is soft.

Check your meat if it’s soft add the following potatoes, carrots, chayote and corn those take a bit longer to cook.

Once all ingredients in the pot are half way cooked add the rest of the stuff: cilantro, calabazita, cabbage and knorr.

Taste to make sure it’s good on salt and flavor if needed more salt add to taste same with knorr.

Let it come to a boil with all ingredients.

Turn off serve and enjoy

Option ingredient may be added once your stew is served.

Enjoy!