Caldo de Res 

Ingredients:

• 2lb Beef neck bones 

• 3lb Beef Chuck 

• 20 cups of water 

• 2 tomatoes

• 1/2 a onion 

• 1/2 a red bell pepper

• 2 1/2 tbsp of salt

• 1 1/2 tbsp of beef bouillon 

• 5 medium potatoes 

• 2 corn on the cob

• 1 small yuca root

• 2 Gülisquil (Chayote squash)

• 3 medium carrots 

• 1/2 head of cabbage

• 1/4 of a head of acorn squash

Recipe:

1. Prep the veggies:

• Cut the tomatoes, bell pepper and acorn squash into 4 pieces. 

• Slice the onion, corn and cabbage in half.

• Peel and cut the potatoes and Chayote into 4 pieces

• Cut the yuca into 3 pieces and then into half's.

• Cut the carrots into 3 pieces.

2. Add 20 cups of water into a pot and let it come to boil. 

3. Once the water starts to boil, add in salt, beef bouillon, tomatoes, red bell peppers and onions and mix.

4. Add in the beef bones and beef chuck. Allow it to boil for abour two hours or until the meat is tender. 

5. Once the meat is tender add in yuca, carrots and corn. Let it boil for 15 minutes. 

6. Next add in the potatoes, chayote squash, and acorn squash and cook until the potatoes are done.

7. Lastly, add in the cabbage and chopped cilantro and let it boil for 5 minutes. 

8. Enjoy!