Sopa de Res (Beef Soup)

SOPA DE RES (BEEF SOUP)

Ingredients:
½ each chopped of green Pepper, red Pepper, Vidalia onion
1 tbsp of minced garlic
½ tsp of fresh cracked black pepper
2 tbsp of extra Virgin Olive Oil:
3 tbsp of Badia Complete Seasoning or ( 1tsp each of garlic powder, onion powder,
ground cumin, crushed bay leaves, parsley)
½ tsp of kosher salt
2 baking potatoes peeled and chopped
4 stalks of corn on the cob
3 malanga peeled and chopped
2 semi ripe plantains peeled and chopped
6 carrots peeled and chopped
4 celery stalks chopped
1.5 lbs of Stew Meat
1 cup of Dry White Cooking Wine (Vino Seco)
1 pkg of curly vermicelli noodles (fideos)
1 cube beef bullion
3 bay leaves

Take the meat and corn and put it in the crock-pot until the meat is fork tender
(about 4 hours) of course this can be done on the stove, but since I do this in the
morning before going to work I leave it in there for 8 hours on low.

In a large stock pot put in the garlic, olive oil, seasoning salt, pepper
and cooking wine, bring to a boil

Add the onions, peppers, carrots, celery , add two cups of beef stock from the crock-pot and the beef bullion
Stir in the bullion until it dissolves add the bay leaves

Add in all the root vegetables, potatoes and malanga
The malanga pictured here in its unpeeled state is a root vegetable starchy and much like a potato, but milder earthy taste.

Then add the rest of the beef stock, beef.

Cut the corn in half or
quarters and add to the stock pot.

Cook on med high until all the vegetables are tender about 45 to 55
mins.
Add the plantains and noodles and cook until the noodles are soft.










Serve with a squeeze of lime juice and Cuban bread.