Sopa de Res (Cuban Beef Stock)

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Sopa de Res (Cuban Beef Stock)

Sopa de Res (Cuban Beef Stock) is a traditional Cuban recipe for a classic beef stock made with beef, beef bones and vegetables. The full recipe is presented here and I hope you enjoy this classic Cuban version of: Cuban Beef Stock.

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

Rating:

Tags : Sauce Recipes Beef Recipes Vegetable Recipes Cuba Recipes

Ingredients:

450g flank steak, cut into chunks
900g beef bones, cracked
3l water
1 tsp salt
6 black peppercorns
4 garlic cloves, crushed
1 bay leaf
1 onion, quartered
1 large green bell pepper, de-seeded and quartered
a few sprigs of parsley
1 potato, peeled and cubed
1 carrot, sliced into rounds
3 large ripe tomatoes, quartered
1/2 tsp ground cumin
4 saffron threads, crushed

Method:

Add a little oil to a large stock pot and use to fry the beef bones until they begin to colour. Add all the remaining ingredients and bring to a boil over medium-high heat, skimming any scum as it rises to the surface, until you can see no more. Reduce the heat to a low simmer and cook, partially covered, for about 100 minutes, or until the meat falls apart.

Remove from the heat and allow to cool to room temperature. Remove any fat from the surface then take out the meat and bones. Pass the stock through a fine-meshed sieve, pressing down on any solids to extract as much of the liquid as possible. Freeze in 250ml lots until needed.