Can I have that other pot of soup? Your soup base looked crystal clear James. It does take time, but in the end, I think it is well worth the effort in creating an excellent soup. Well done my friend!!!
Cooked this last week-my husband said it brought back his memories of when his mom used cook this. Made him very happy- i will now start to cook it tonight. Thank you so much. :)
Really nice and esthetic and oh my God, you are so respectful and kind to you your soup, I almost thought the soup is alive. This is cooking with love. It definitely tastes good
Hey bud I tried this the other day it came out superb I thank you for your step-by-step I left out a few ingredients not to my liking but overall the soup came out so good I thank you for that I'll be have others to share thank you
Desde barranquilla colombia , la capital mundial del sancocho de costilla , mis mas sinceras felicitaciones, esa parece echa por algun barranquillero, saludos
Great recipe James, but a couple of tips. First start with enough water. If you do have to add more. Make sure to add boiling water, so as not to lose your heat in the pot. And instead of using bottled hot sauce to spice it up a little, mix a couple of green serrano peppers with your cilantro as well as a little raw onions. Great job.
Hello. He said: I’m going to throw my fork on the Floor 🤣🤣🤣🤣. You have a good seance of humor for sure. You just kept it moving 🤗🤗. Can’t wait to make this today. Thank you for sharing.
James nice job on the caldo de res..its also good with a nice big serving spoon of Mexican rice in the soup.really like the way you skimmed all the fat off the soup,it makes for a better soup..Awesome brother
You're correct James. It's definitely a busy recipe but it looks fantastic. I've never seen or heard of the fruit (or vegetable) you put in it though. Interesting. Top notch as always.
beautiful looking soup, I love the care you put into it to get it just how you like it :) I will have to make this soup sometime this week, thanks for sharing!
Come down to San Diego, CALIFORNIA! If you happen to want to visit, or I can visit you cause you are amazing with cooking. I would like to have a good time learning from one of the greatest through my eyes, anyhow. I never did know how to cook great things until I seen your webshow on you tube. So there it is there, you are great while I'm learning to be a better and mature hostess for my friends and family by learning to cook better! lol..
hahaha! Lol.. Well, when you get here keep in touch and if your single we can just hang out or something, if I'm not working. How does that sound? Hey James I'm doing the re fried bean right now. You were a professional chef before?
oh, well, yes, thank god for your expertise. I was just thinking you were free and had time. But yes, of course, you are married I respect that. Thanks! :) all in good fun for cooking.
Delicious recipe... My one year old son ate all his veggies & started crying for more. Love fatty soup but this was definitely a clean nutritious way. Thanks again and keep up spreading valuable knowledge.
hiciste bien al lavar la costilla para limpiar las impurezas y que el caldo salga muy claro pero faltaron muchos ingredientes saludos de guatemala :) me gustó tu receta
Hi James, after simmering, did you wait for the pot to cool before sticking it into the fridge? I'm afraid putting that huge hot thing right in there will warm the inside of the fridge and put the rest of the food in the "danger zone"..
I'm making it now. I decided to not wait for removing the fat only because I'm very hungry right now. lol.. I can't wait to taste the final results. Tomorrow I will start making the refried beans and making my own bean and cheese burritos.
Love that you created such a clean broth but I'm inclined to say I think you could've added a bit more seasoning, such as beef bullion, maybe a goya packet of onion/garlic or even a dash of cumin so it's not so watered down. I also top mine off with fresh cilantro.
Great Job Mr Strange!..... That seems tough to refrigerate over night like that and not have a Taste.... I love Soup or Caldo. But as your self I Rather make it myself. because i don't like the greasy ness. you get when eating out.
What kind of beef should I buy? am fairly new to cooking and wondering when I go to stores, there are so many beefs...which one should I buy to do this?
I have to keep throwing the water until is clear boiling one time is not enough but good idea to separate the fat in the refrigerator but I have no time to do that !
Marta valencia let go your getto why you talk like that .he is good cooker and pin u,s,a we have choice don't watch if you don't like .but don't degrading people
The title and the Thumnail - got me. *This sounds so very good, my kind of taste.* *"...and, Ya just have to scoop the hunt off the boil, it is best with a'"clarified state', and it removes a % of environmental toxins"* Mom always did the 9vrrnight refrigerator trick to remove the fat, then light heat and strain. A clear broth is just a true desired presentation and taste. Onions are truly 🔑 with a broth. And with beef I use a little Garlic. *(When I do my Classic American Pork Roast - NO GARLIC - Onion, and dried Onion Rub with Pink Salt and 3 Color Pepper Corns freely Ground and that is it. Best Brown Gravy on the Planet from these drippings!)* Rule of Thumb: Salt test, always let dish rest and then check for salt, or ya can over salt. Truly a wonderful Art. Culnary Art.
Other alternative, boil meat with lots of garlic and vinegar and peppercorn and add cabbage, and potatoes when cooked. For faster cooking , use foodie to pressure cook the meat. I opted vinegar to give flavor cause the acidity may reduce the aftereffect of the fats in the body.
I found this video to be the closest one to the way I do my soup from the cleaning of the bones and the skimming off the fat. Only missed 3 things, first and most important is to cut as much fat from those ribs before cooking with a nice sharp knife. Second potatoes are fine if you can’t get your hands on Yuca an other name is cassava root this is way healthier than potatoes and it’s the original ingredient to this wonderful soup. Third and last missing ingredient was celery. And for garnish and a little fresh flavor on the side add a little bit of cilantro and a freshly squeezed of lemon juice. Don’t forget the hot tortillas. And Boom talk about a meal that will always be cherish by the family in cold winter days. My version is Salvadoran, each Central American countries has their special tweak It all depends on what you like and don’t like. This is by far the closest video I seen to the way I make it and kudos to this man for doing a great job.
This soup probably tastes very nice (good ingredients will always do) but it is nothing to do with authentic Mexican Caldo de res. A lot of these ingredients are never used by Mexicans in this recipe. It is adapted version with some complication in cooking meet. If you would cook it from the right cuts you would never get fat in your broth.
Looks so good!..what brand is the white blade?..You didn't add cumin? Or did the Mexican spice had it in?
I made this soup today. I'm Latina but my husband is British. He loves it clear with no fat. Thank you for the lovely video.
Looks delicious. I've had many variations from honduras to Mexico. I can't wait to make
Look so clear and delicious Tkhs for Sharing ❤️👍
Can I have that other pot of soup? Your soup base looked crystal clear James. It does take time, but in the end, I think it is well worth the effort in creating an excellent soup. Well done my friend!!!
Cooked this last week-my husband said it brought back his memories of when his mom used cook this. Made him very happy- i will now start to cook it tonight. Thank you so much. :)
:)
Really nice and esthetic and oh my God, you are so respectful and kind to you your soup, I almost thought the soup is alive. This is cooking with love. It definitely tastes good
Thank you
Hey bud I tried this the other day it came out superb I thank you for your step-by-step I left out a few ingredients not to my liking but overall the soup came out so good I thank you for that I'll be have others to share thank you
Good job looks good
Omg! I looovvve caldo de res never had the ribs tho but it looks like it should. Great job.
That looks really appetizing..with plenty of vegetables just the way I like my homemade soup.
Desde barranquilla colombia , la capital mundial del sancocho de costilla , mis mas sinceras felicitaciones, esa parece echa por algun barranquillero, saludos
Just how I would make it at home!!! Nice and clean very good! 😋😋😋😋
Great recipe James, but a couple of tips. First start with enough water. If you do have to add more. Make sure to add boiling water, so as not to lose your heat in the pot. And instead of using bottled hot sauce to spice it up a little, mix a couple of green serrano peppers with your cilantro as well as a little raw onions. Great job.
He just brought it out of the fridge, why would you tell him to add hot water?
James that looks amazing...
Looks good. I like the fact that your soup looks clean.
I calculated a half-recipe and needed only one pot. Delicious! Thanks, Mr. Strange!
James
I. Like &. I. Try to. Cook
Hello. He said: I’m going to throw my fork on the Floor 🤣🤣🤣🤣. You have a good seance of humor for sure. You just kept it moving 🤗🤗. Can’t wait to make this today. Thank you for sharing.
James nice job on the caldo de res..its also good with a nice big serving spoon of Mexican rice in the soup.really like the way you skimmed all the fat off the soup,it makes for a better soup..Awesome brother
thank u for sharing your recipe sissy!
That looks great. I'm gonna try the beef short ribs next time. I usually use stew meat. But the bones will give it more flavor. Thanks.
I did everything exactly as u did.The result is a delicious winter soup! Thanks a lot, James Strange
!! CHEERS!!
James, I am very happy and grateful to you, for your amazing recipes... God fill you of blessings ! THANKS
You're correct James. It's definitely a busy recipe but it looks fantastic. I've never seen or heard of the fruit (or vegetable) you put in it though. Interesting. Top notch as always.
The vegetable is Chayote Squash.
It looks so delicious and it’s so healthy 👍
Thanks for sharing James it looks great soup ! God bless you
yes i will do it look so healthy and very clean love it
A very delicious soup and definitely worth the time to make it !
I'm gonna give this recipe a shot.
looks so so amazing. I like that you took the fat off the top. That's what they do in the culinary industry to keep the broth clear.
Gosh james that looks fabulous! I would love a big bowl of that and I'm sure I'd be addicted to that. You know your stuff for sure. Awesomeness!
Looks wonderful
Love the video... I'm actually making this today... I just used a ladle to scoop the fat out... But it's delicious.....
Usually us mexican we put the bones so it can guve it a better taste but I was impressed with ur caldo :) how u took a the greasy part
beautiful looking soup, I love the care you put into it to get it just how you like it :) I will have to make this soup sometime this week, thanks for sharing!
Que delicia, se parece a mi sopa ecuatoriana. Gracias y desde Ecuador un fraterno abrazo.
Felicidades y Bienvenido a mi país. Ecuador tiene una amplia y rica Gastronomía. Me encantan tus videos James Strange Un aplauso para tí.
Delicious! I'm gonna make this tomorrow 😋😋😋👌
LOVE THE SIMPLICTY JUST THE SAME WAY WE MAKE IT AT HOME!!! MINUS THE COOLING PART BUT TOTALLY WORTH IT!!!
I just made this and all my friends loved it and said it was very DELICIOUS!
Thank you James! and to me too!
Definitely need to come over and give me lessons! ha!
Come down to San Diego, CALIFORNIA! If you happen to want to visit, or I can visit you cause you are amazing with cooking. I would like to have a good time learning from one of the greatest through my eyes, anyhow. I never did know how to cook great things until I seen your webshow on you tube. So there it is there, you are great while I'm learning to be a better and mature hostess for my friends and family by learning to cook better!
lol..
hahaha! Lol.. Well, when you get here keep in touch and if your single we can just hang out or something, if I'm not working. How does that sound? Hey James I'm doing the re fried bean right now. You were a professional chef before?
oh, well, yes, thank god for your expertise. I was just thinking you were free and had time. But yes, of course, you are married I respect that. Thanks! :) all in good fun for cooking.
Delicious recipe... My one year old son ate all his veggies & started crying for more. Love fatty soup but this was definitely a clean nutritious way. Thanks again and keep up spreading valuable knowledge.
I laughed when you said "I'm gonna throw my fork in the floor" haha :)
Looks amazing!! If only you could smell thru the screen 😍
hiciste bien al lavar la costilla para limpiar las impurezas y que el caldo salga muy claro pero faltaron muchos ingredientes saludos de guatemala :) me gustó tu receta
using your recipes. awesome!!
That looks absolutely delicious. Definitely making it. I been looking for this recipe had some at a small Mexican restaurant delicious.
Omg I tried this, it was so delicious...
Looks yummy I'll try this one day.. Do you have a recipe for empanadas ? That would be great
***** anyone type would be great! I like both bake and fried.. Do you use corn flour?
Looks so tasty,thank you james...
Hi James, after simmering, did you wait for the pot to cool before sticking it into the fridge? I'm afraid putting that huge hot thing right in there will warm the inside of the fridge and put the rest of the food in the "danger zone"..
I'm making it now. I decided to not wait for removing the fat only because I'm very hungry right now. lol.. I can't wait to taste the final results. Tomorrow I will start making the refried beans and making my own bean and cheese burritos.
Looks delicious similar to my Hispanic mother and grandmother's soup. Healthy and nutritious :)
Love that you created such a clean broth but I'm inclined to say I think you could've added a bit more seasoning, such as beef bullion, maybe a goya packet of onion/garlic or even a dash of cumin so it's not so watered down. I also top mine off with fresh cilantro.
What kind of knife are you using to cut the cabbage and green beans?
this video was so relaxing
James that looks great, I love your channel.. 😀
looks so yummy! Well done! My favorite soup. By the way where did you buy your knife, i like it.
James Strange ohh I see so wasn't worth it I guess. Thanks anyways for replying!
How much was 1 pack of those short ribs. Here they're so expensive. At the Korean store there a little cheaper but they're so fatty there. :/
Great recipe! ! I like vegetables a lot so I add a little more to my soup, it's nice to see no latin people cooking a good recipe like that.
knocked it out! Great job!
Que viva la comida mexicana😍😍
Is it ok to leave some grease in? because I like a little fat in my soup.
Delicious
Excellent video congratulations
to take out the fat was creative, but I like the real mexican style with chamorro de res I'm Mexican from Mexico.
Great job! Just like a "real" Mexican beef soup. Thanks for sharing.
awesome! thank you.
An mexican dish 100%. Así mero!, Good job!
AWESOME RECIPE JAMES! : )
Wow!! Great Videos James 😄 I Am Mexican You Do Really Good Job Keep Going!! Thank You 😊
Nice soup
Good job
good job James . lol my latino people complaining about you getting rid of the grease is funny :) we love our cholesterol and diabetes
Fat is flavor..
Great Job Mr Strange!..... That seems tough to refrigerate over night like that and not have a Taste.... I love Soup or Caldo. But as your self I Rather make it myself. because i don't like the greasy ness. you get when eating out.
Boil ribs and pour off the water? what type of soup is this?
Just finish making this sopa!!!
What about if I put pork is gonna taste the same ??
Looks awesome! :)
Good stuff right there bud!
This beef soup us very popular in all South America.
What kind of beef should I buy? am fairly new to cooking and wondering when I go to stores, there are so many beefs...which one should I buy to do this?
Thanks james..did you add any seasonings
Thanks james
what stove are u cooking in ?.... i see no flame...?
Hey James I would love to see your take on Cuban Ropa Vieja. Look it up.
I have to keep throwing the water until is clear boiling one time is not enough but good idea to separate the fat in the refrigerator but I have no time to do that !
I will do that next time thank you !!
Wow!!!!😊
My favorite soup this time of the year, for more color and flavor add a can or a few fresh peeled tomatoes
All in all good soup!
+Robert Rivera us Mexicans got to have tomatoes for flavor.
Yuck
In El Salvador we always put plantain in the soup, that's one of my favorite parts of the entire thing (x great video though! Saludos!
Are you cooking in a camper? If you are its awesome! Love the video btw..lol
hahaha ok
Marta valencia let go your getto why you talk like that .he is good cooker and pin u,s,a we have choice don't watch if you don't like .but don't degrading people
You can also put in some sliced fresh ginger.
Why u lut in the fridge
Thank you!!
Nice, very nice! I'm so hungry watching this! The soup looks delicious!
The title and the Thumnail - got me. *This sounds so very good, my kind of taste.*
*"...and, Ya just have to scoop the hunt off the boil, it is best with a'"clarified state', and it removes a % of environmental toxins"*
Mom always did the 9vrrnight refrigerator trick to remove the fat, then light heat and strain.
A clear broth is just a true desired presentation and taste.
Onions are truly 🔑 with a broth. And with beef I use a little Garlic.
*(When I do my Classic American Pork Roast - NO GARLIC - Onion, and dried Onion Rub with Pink Salt and 3 Color Pepper Corns freely Ground and that is it. Best Brown Gravy on the Planet from these drippings!)*
Rule of Thumb: Salt test, always let dish rest and then check for salt, or ya can over salt.
Truly a wonderful Art. Culnary Art.
Pretty mush threw away the best part of beef broth in the beginning. Healthy removing the fat but also removing flavor.
A so called cook... Oh my.
Other alternative, boil meat with lots of garlic and vinegar and peppercorn and add cabbage, and potatoes when cooked. For faster cooking , use foodie to pressure cook the meat. I opted vinegar to give flavor cause the acidity may reduce the aftereffect of the fats in the body.
why my soup taste weird? I threw my forks on the floor like what you said! please help!!
Aren't you pouring off good beef broth?
I found this video to be the closest one to the way I do my soup from the cleaning of the bones and the skimming off the fat. Only missed 3 things, first and most important is to cut as much fat from those ribs before cooking with a nice sharp knife. Second potatoes are fine if you can’t get your hands on Yuca an other name is cassava root this is way healthier than potatoes and it’s the original ingredient to this wonderful soup. Third and last missing ingredient was celery. And for garnish and a little fresh flavor on the side add a little bit of cilantro and a freshly squeezed of lemon juice. Don’t forget the hot tortillas. And Boom talk about a meal that will always be cherish by the family in cold winter days. My version is Salvadoran, each Central American countries has their special tweak It all depends on what you like and don’t like. This is by far the closest video I seen to the way I make it and kudos to this man for doing a great job.
Cabbage and beans should be cooked last as they cook faster than the other veggies, and would have a crisp texture instead of being mushy..
This soup probably tastes very nice (good ingredients will always do) but it is nothing to do with authentic Mexican Caldo de res. A lot of these ingredients are never used by Mexicans in this recipe. It is adapted version with some complication in cooking meet. If you would cook it from the right cuts you would never get fat in your broth.
why get rid of the water
The dropped cutlery in the kitchen traditionally means guests are on the way to your place to supper.
it's like a filipino beef nilaga.... minus the beef bullion cube.