Cocido <caldo> de res

1. Rinse the beef chunks.

2. Scrub and rinse your vegetables thoroughly.

3. Cut the stems off the cilantro.

4. Cut the cabbage into medium size squares (not too small it will be too messy looking)

5. once the carrots are peeled, and tops chopped off cut the carrots into chunks like you would for a stew.

6. Cut the potatoes into 4 (each)

7. after chopping the top off Cut the Mexican squash into 3 or 4 pieces.

8. Cut each corn into 3 pieces cut the onion into four set aside for the next step.

9. Boil plenty of water in a pot salt the water lightly.

10. Once it has boiled add the beef chunks and allow to cook and to once again come to a boil in MEDIUM fire for about 35 minutes. During this process the beef’s fat will begin to rise to the top of the boiling pot.

11. with a large serving spoon remove the fat.

12. Once the beef has boiled; add the Corn cobs and Carrots allow boiling on medium fire for about 20 minutes.

13. add potatoes and allow boiling on medium fire uncovered for another 15 minutes.

14. Add the onion, Mexican squash and cabbage mix it up and bring it to a boil again also add ½ a cup of rice (rinse Optional)

15. Add a large serving spoon of Knorr Beef Bouillon.

16. Once the rice is cooked all the vegetables should be tender as well add the cilantro turn it off and cover. Once it’s cooled off a little its ready to be served with tortillas and lime… :D