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caldo de res beef

 


caldo de res beef


There are more than 800,000 ranchers and cattle producers in the U.S.

One-third of all U.S. farms and ranches include cattle.

Beef cattle are raised in all 50 states.

The top five states with the most beef cows are Texas, Oklahoma, Missouri, Nebraska and South Dakota.

As of Jan. 1, 2020, there were 94.4 million head of cattle in the U.S. herd. That’s more than the populations of California, Texas, Florida and Mississippi combined.

91% of beef farms and ranches are family-owned or individually operated.

The average farm size in 2017 was 441 acres.

The average herd size in 2017 was 43.5.

Pasture and rangeland represent 41% of land usage in the U.S.

Cattle and calves made up nearly 40% of cash receipts for animals and animal products in 2018.


Ingredients:


2 lb of beef stew

 1 lb of oxtail

 1 lb of beef Shank

 1 bag of carrots washed and cut into pieces

 1 full cabbage cut into 4 equal pieces

 5-6 potatoes washed and cut in half

 4-5 corns cut in half

2 chayotes

 2 Mexican calabacitas

 1/2 onion

 Diced jalapeños (optional)

 cabbage

 1/2 batch of cilantro (chopped)

 2 tbs of knorr de res

 2 tbs of knorr chicken

 Salt

 Water

Directions :

Fill your stew pot half way with water add meat with salt and half onion. Let it boil for like an hr or until meat is soft.

Check your meat if it’s soft add the following potatoes, carrots, chayote and corn those take a bit longer to cook.

Once all ingredients in the pot are half way cooked add the rest of the stuff: cilantro, calabazita, cabbage and knorr.

Taste to make sure it’s good on salt and flavor if needed more salt add to taste same with knorr.

Let it come to a boil with all ingredients.

Turn off serve and enjoy

Option ingredient may be added once your stew is served


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