The last couple days have been stay-on-the-boat days. Coming across the Sea, we took on a LOT of water over the sides of the boat and through every possible leaking place whether known to us or not. And, since the bilge pump has a float switch that kept getting fouled by the oil absorbent pads, etc., we had it in the OFF position and just turned it on every now and again to pump out the accumulation. Needless to say, the bilge got kind of full a couple times. This resulted in our having a dirty bilge again in spite of the fact that Lulu just cleaned it a couple weeks ago. So, we’ve been working on getting it all cleaned up again.
In the process of cleaning the bilge, Lulu spotted a couple of fresh water leaks which I fixed today. We also rerouted the watermaker output line from the fresh water pump feed line to the tank vent line, thus eliminating a possible source of air in the suction line on the foot pump. Tomorrow I’ll replace our float switch bilge pump with one that senses water level without using a float switch.
Yesterday, we made a major score. An announcement on the VHF said that a boat on the hard at the Singlar boat yard had a sailing rig for a PortaBote to give away for free. I beat feet over there and snagged it. Not many PortaBotes here in Mazatlán so I probably could have tarried a bit. Anyway, I schlepped the rig back to the boat. New, this thing costs something like $849.00 although it seems you can occasionally get one on Craig’s List for $200.00. But this one was free and in great shape. Now I just have to figure out where I’m going to stash the parts.
But none of this has anything to do with Caldo de Res, does it?
Inspired by Tate and Dani’s posting about gumbo, I decided to make either gumbo or caldo de res today. A trip to the grocery store nearest to the marina, Santa Fe, made the decision for me. They didn’t have any kind of sausage, smoked or otherwise but they did have some beef. So, caldo de res it is. I’ll get the gumbo ingredients at one of the bigger stores when we next take the bus to town.
Anyway, here’s the recipe for Caldo de Res, an extremely rich Mexican-flavored beef stew.
BTW, I find that I originally posted this recipe back in January of this year. But, you now what? It’s just that damn good.
Caldo de Res (Mexican Beef Stew) (pressure cooker recipe)
3 lbs beef cut into 1″cubes (you can use boneless chuck roast, top round, cross rib or any cheap cut of beef you happen to find)
3 cans beef broth or enough bouillon to make 4 cups.
1 can peeled diced tomatoes
1 can pinto beans or black beans
1/3 cup worcestershire sauce
1 package taco seasoning mix
1/2 onion, medium, chopped
2 stalks celery, chopped
2 carrots, quartered lengthwise and cut into 1/2″ lengths
1 teaspoon cayenne or red pepper flakes
1/4 cup cilantro
4 cloves garlic, chopped
1 cup red wine
salt and pepper
salsa or hot sauce
– Add 1/3 of the beef broth to the pressure cooker (use meat rack). Add beef cubes, 1/3 of the taco seasoning, 2 tablespoons of the worcestershire sauce and salt and pepper to taste.
– Bring to operating pressure and then cook at pressure for 30 minutes. Depressurize and remove meat rack. Add remaining beef broth and worcestershire sauce, tomatoes, wine, onion, garlic, celery, carrots, remaining taco seasoning, cayenne or red pepper flakes, and cilantro.
– Bring back up t pressure and cook 2-3 minutes. Depressurize. Return to stove with lid on but w/o the weight. Simmer over low heat. If steady stream of steam begins to escape, remove lid, stir, and lower heat. Replace lid and continue to simmer for 20 minutes, stirring occasionally. Add beans and simmer an additional 10 minutes.
– Serve topped with sliced avocado, sour cream and salsa/hot sauce. Accompany with warm tortillas.