Caldo de Res

Beef Broth

Preparation info
  • Makes

    2½ quarts

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Beef broth is the base for traditional Cuban dishes like ajiaco and ropa vieja. Though some home cooks skip the step of browning the beef bones and vegetables, chefs like our friend Eduardo know that browning gives this broth a deep amber color and rich, full flavor. This recipe also yields the beef for Ropa Vieja de Raquel (Raquel’s Shredded Beef).