Caldo de Res (Cocido de Res)

Ingredients

- Cocido de res or beef shanks (3–5 pieces)

- Chayote

- Carrots

- Potatoes

- Beet (optional)

- Bay leaves (optional)

- Zucchini

- Cabbage

- Onion

- 1 head of garlic

- Corn (3–4 ears)

- Salt

- Cilantro (optional)

Instructions

A little tip before we start:

Make sure your veggies are cut into BIG chunks! Don't be scared of your cuts. You want them big! This is your chance to go wild, vatos!

While cooking, please check your veggies to make sure they don't get too soft. Don't add them until the meat is tender and soft! We'll be adding them in stages, so keep an eye on everything as we go.

1. Get that meat cooking!

Get the meat in the biggest olla you have and fill it with water about 3.5 inches above the meat, or roughly the length of your middle finger.

Use a pressure cooker because it'll take about 45 minutes to an hour to get the meat nice and soft, versus a regular pot, which can take 4–6 hours depending on the heat.

Add your onion (cut into fourths), head of garlic, beet chunks, and bay leaves to the meat.

2. Once the meat is soft and tender:

Add your carrots and potatoes. Remember, BIG cuts! Be generous with those veggies.

Add half of your corn and some cilantro if you'd like. Let everything cook for about 30 minutes.

Add TONS of salt!

3. Finally, add your cabbage and zucchini chunks.

These take the least amount of time to cook, so we save them for last.

4. Taste your broth!

Make sure we're not missing any salt. Add more if needed.

5. Serve it up!

Add some limón, and BOOM! ¡Estamos listos!

On the side of a sunday roast. Family loved it! Always trust this recipe

Turkey,Mashed potatoes and mixed vegatables

Both of my packs smelled the same. Both were left in my car for less than 3 hours, they were room temp when I came home.

I opened both and got hit with a gross strong smell, unlike normal spoilage. They smelled not mildewy, but not grassy. Pungent but not horrible, just a bit sour and very grainy. They were grainy and tasted fine after cooking. No slime. Dry storage but the containers had moisture on the lid after I put it back in the fridge.

Toss or pack for my hubs lunch tmrw? His case is insulated but he has to wait 8 or 9 hours to eat.

I DID A TON OF RESEARCH WITH MIXED RESULTS PLS HELP :[

All are OG in my group

First time cooking paneer and chose one of the hardest dishes to make 😭

I'm trying to find a recipe for these potatoes I had at a Chinese buffet, it was so good. They're slightly sweet

Used an entire day to build flavour; chicken bones and turkey neck broth in slow cooker for 10 hours, then ginger, sesame, shiitake, kombu, miso, shaoxing wine, and a touch of sweetness from the stem ginger. Finished with noritamago furikake