Caldo De Res

• Prep Time: 30 mins
• Cook Time: 180 mins

Ingredients

1.5 - 2 pounds bone-in beef short ribs (about 4 ribs)
1 cob corn, peeled and cut into quarters
2 carrots, peeled and sliced into chunks
2 ribs celery, sliced into chunks
1 tablespoon olive oil
1/4 yellow onion, sliced thin
1 tomato, chopped
1/4 cup cilantro leaves, plus more for serving
1/2 napa/savoy cabbage, sliced into two or three wedges
2 white potatoes, scrubbed and sliced into chunks
2 summer squash, sliced into chunks
Salt, to taste
Fresh cilantro, for serving
Lemon or lime wedges, for serving
Sliced fresh jalapeños, for serving
Corn tortillas, for serving 

Directions

Fill a large pot with water, about 2/3 full. Add the short ribs. Bring the water to a boil. Then reduce the heat to medium so the water continues to bubble but is not at a rolling boil.

As foam/impurities rises to the top, skim it off with a spoon and discard. After skimming the foam, set the lid ajar, and cook the short ribs for about 50 minutes.

Then add the corn, set the lid ajar, and cook for about 15 minutes.

Then add the celery, set the lid ajar, and cook for about 15 minutes.

While the celery is cooking, heat the olive oil in a small pan over medium heat. Add the onions; cook for 1-2 minutes. Add the tomatoes; cook for 1-2 minutes. Add the cilantro and stir. Pour the onion-tomato-cilantro mixture into the pot of soup.

Season the soup with about 1/2 tablespoon salt (you can add more later). Around this time, you will probably need to add more water, as much of the original water will have evaporated by now. Just dump it right in — about 2-3 cups should bring you back up to the original water line.

Then add the carrots, set the lid ajar, and cook for about 15 minutes.

Then add the cabbage, set the lid ajar, and cook for about 15 minutes.

Then add the potatoes, set the lid ajar, and cook for 15 minutes.

Finally, add the squash, and cook for 10 more minutes. Test the veggies; cook for 5-10 more minutes if needed.

Taste; add more salt if needed. Remove pot from heat. Serve soup warm, with cilantro, lime or lemon wedges, sliced jalapeños, and corn tortillas.

Add a Columbian flare and add yucca or plantain

garnish with radish