Caldo de Res

1 Lb. Chuck Roast, Cubed

1 Lb. Beef Short Ribs

1 Onion

1 Cup Cilantro

4 Ears of Corn

6 Stalks of Celery

4-5 Cloves of Garlic, minced

4 Carrots

2 Chayote's

Salt

Freshly Ground Black Pepper

2 Bay Leaves

2 Tbsp. Beef Bouillon Powder

2 Tbsp. Vegetable Oil

Several Cups of Water

Limes

Season the chuck roast and beef short ribs with salt and freshly ground black pepper all over.

Roughly chop the onion, carrots, chayote, celery. And split the corn ears in half.

Heat a large pot on medium high heat. Add the vegetable oil and working in batches sear the beef until it has developed some color on all sides.

Once the beef is all seared add it all back into the pot along with any running juices and add in the onion, celery, garlic, and sauté for 2 - 3 minutes.

Fill the pot with water until the beef is just covered. Add in the bay leaves and beef bouillon powder. Bring up to a boil then reduce to a simmer. Let the caldo simmer for 35 minutes.

After 35 minutes add in carrots, chayote, cilantro, and corn and let simmer for an additional 20-30 minutes or until the veggies have softened.

Taste and adjust seasoning.

Serve along side some freshly chopped cilantro, onion, limes and roasted dried crushed chilies de arbol.