The cold mornings got me to thinking caldo. I was in Zwi Braunfels Monday and went by Granzin's and had them cut me a couple of beef shanks about 2 inches thick. They were about 2 lbs apiece. One has been in the pot cooking for about an hour and a half with salt, pepper garlic, a little cumin and some other spices along with pieces of carrot, onion, celery and a half a tomato. I'm fixing to go in and remove the meat, drain the vegetables from the broth and cut up some more onion, celery, carrots, potatoes and cabbage and finish it up. Don't know if any of you cocinados have tried this but after straining out all the solids from the broth I put it back on the stove, bring it to a boil and add three or four egg whites to it while stirring. The egg whites absorb all of the suspended solids in the broth. When you strain them out your broth is clear...... and an easy way to remove the yolks from the whites is using a plastic coke bottle. Squeeze it, put the opening on the yolk, let the pressure off and it sucks the yolk up into the bottle leaving the white behind.
Any of you guys into making caldo...personal recipes???
Any of you guys into making caldo...personal recipes???