What are common mistakes when making Caldo de res?

Skipping the charred onion and tomato — broth is pale and flat Rolling boil throughout — cloudy, fatty broth results Adding all vegetables at once — chayote needs 45 minutes, cabbage needs 10

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MX.74.0001 Mexican

Caldo de res

Mexican — National — Soups

Caldo de res

One of 6 entries · The Art of Mexican Cooking — Diana Kennedy

I · Origin

National Mexico

II · Description

Mexican beef bone broth soup — large bone-in beef cuts (shank, short rib, marrow bones) simmered for hours with vegetables, charred onion, tomato, and herbs. Served with corn, chayote, squash, and cabbage.

III · The Thread

French pot-au-feu (bone-in beef and vegetable broth)
Vietnamese pho (charred aromatics, long bone simmer)
Korean seolleongtang (milky bone broth)

IV · Flavour Context

Deep, clear beef broth, sweet roasted vegetable, corn sweetness, mild herbal, lime brightness at table

I General II Preparation III Wet Heat IV Sauce Making V Grains And Dough VI Heat Application VII Chile Technique Salsas VIII Pastry Technique IX Seasonal X Flavour Building

Further training content for this entry is being completed.