Wildebeest & Vegetable Soup
I was in the mood for soup yesterday and had a wildebeest bone-in roast in the freezer so I thought I would do a take on Caldo de Res. The pic isn't the best, but it tasted amazing! I didn't have a recipe so I just kinda made it up as I went.
5 lb bone-in wildebeest roast
10 cups water
5 carrots
5-6 red potatoes, halved
3 stalks celery, roughly chopped
1/2 small head cabbage, roughly chopped
4 roma tomatoes, diced
Mexican oregeno
3 bay leaves
Salt
Black peppercorns
Jalapeño, cut lengthwise (optional)
Cut up the roast and add to a large pot with the bone. Cover with water and add the salt, peppercorns, bay leaves and Mexican oregano. Cover and bring to a boil. Turn heat down and cook on low for 4 hours. Add celery and cook for 30-45 minutes. Then add carrots, potatoes and tomatoes. Cook until tender.
You can use a slow cooker for this, I just prefer stovetop if I am home.
5 lb bone-in wildebeest roast
10 cups water
5 carrots
5-6 red potatoes, halved
3 stalks celery, roughly chopped
1/2 small head cabbage, roughly chopped
4 roma tomatoes, diced
Mexican oregeno
3 bay leaves
Salt
Black peppercorns
Jalapeño, cut lengthwise (optional)
Cut up the roast and add to a large pot with the bone. Cover with water and add the salt, peppercorns, bay leaves and Mexican oregano. Cover and bring to a boil. Turn heat down and cook on low for 4 hours. Add celery and cook for 30-45 minutes. Then add carrots, potatoes and tomatoes. Cook until tender.
You can use a slow cooker for this, I just prefer stovetop if I am home.
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