Caldo De Res and Introducing Massa Natural Meats!!

A few months ago I posted on my Facebook page, a picture of our freezer full of grass fed beef and many of you wanted to know who my “supplier” was!  I was eager to fill you all in on my secret but the awesome little company that I had purchased my beef from was only selling locally at the time. Now for the good news – my little local supplier is shipping their amazing beef nationwide!  I am happy to introduce Massa Natural Meats, offering pasture raised beef from start to finish and I must say that their product is by far one of the highest quality and most amazing tasting beef I have ever eaten. I also appreciate that you can order either by the cut OR you can have them custom butcher and send to you your choice of an 1/8, 1/4, 1/2, or a whole cow! Finally, Massa Natural Meats will soon be offering all natural, pasture raised, heritage pork and grass-fed lamb!  Please visit Massa Natural Meats to see all that they have to offer and let me know what you think of their product! I’m sure you will be impressed.

Now on to the recipe!!

 Speaking of yummy beef, we have been making some amazing meals with our last order from Massa, and below I will share with you a beyond simple but amazing soup that has fast become a family favorite.

Caldo De Res (Mexican Beef Soup)

2 lbs beef stew meat

2 lbs beef shanks bone-in (cut some of the meat away from the bones but make sure you put the bones IN the soup!)

2 tablespoons coconut oil, lard, or tallow

1 yellow onion, quartered

2 garlic cloves, cut in half

4 celery stalks, halved and cut into 4 inch pieces

4 carrots, halved and cut into 4 inch pieces

1 head green cabbage, cut into large chunks

2 chayote or zucchini, cut into large pieces

Water – enough to cover the beef and bones

Sea salt to taste

1-2 teaspoons oregano

For Garnish – chopped cilantro, finely diced onion, and lemon or lime wedges

1. In a large soup pot, heat the coconut oil, lard or tallow over medium high heat and add the beef stew meat and bones and brown the meat for about 7-10 minutes.

2. Add enough water to cover the beef and bones.

3. Add the onions and garlic cloves and bring to a boil.

4. Turn down to a simmer and let cook for about 1 hour or until the beef is very tender.

5. Add the remaining veggies, salt, and oregano and cook until the veggies are fork tender. If you are using zucchini, add the zucchini just before the other veggies are done as the zucchini will only take a few minutes to cook.

6. Serve in large bowls garnished with chopped cilantro, chopped onion, and lemon or lime wedges if desired.

As always, enjoy!

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