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Caldo de Costilla
Colombian Beef Rib Soup
A deeply comforting and hearty Colombian breakfast soup featuring tender beef ribs, soft potatoes, and aromatic herbs. Perfect for a chilly morning or as a restorative meal.
🧂 Ainekset
- 500g Beef ribs(Cut into individual ribs or 2-3 inch pieces.)
- 2 liters Water(Approximately 8 cups.)
- 4 medium Potatoes(Yukon Gold or similar waxy potatoes work well. Peeled and cut into 1-inch cubes.)
- 4 Scallions (Green Onions)(White and light green parts, roughly chopped. Reserve some green tops for garnish.)
- 3 cloves Garlic(Peeled and lightly smashed.)
- to taste Salt
- to taste Black Pepper
- 1 bunch Fresh Cilantro(Chopped, for garnish.)
👨🍳 Ohjeet
- 1
In a large pot or Dutch oven, combine the beef ribs, 2 liters of water, the chopped scallions (reserving some green tops), and the smashed garlic cloves. Bring to a boil over medium-high heat.
⏱️ 10 minutes - 2
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes. Continue to simmer for at least 45 minutes, or until the beef ribs are becoming tender.
⏱️ 45 minutes - 3
Add the cubed potatoes to the simmering broth. Continue to cook, covered, for another 20-25 minutes, or until the potatoes are fork-tender but not mushy.
⏱️ 20-25 minutes - 4
Season the caldo generously with salt and freshly ground black pepper to taste. Stir well and let it simmer for a final 5 minutes to allow the flavors to meld.
⏱️ 5 minutes - 5
Ladle the hot soup into individual bowls, ensuring each serving gets a portion of beef ribs and potatoes. Garnish generously with fresh chopped cilantro and the reserved green parts of the scallions.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓This soup is a beloved Colombian breakfast staple, often enjoyed to start the day.
- ✓It's considered a restorative and comforting dish, perfect for any time you need a warm, nourishing meal.
- ✓Using fresh, high-quality cilantro is key to the authentic flavor of this caldo.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chunks of yuca (cassava) along with the potatoes for a different starchy element.
- Incorporate other vegetables like carrots or corn on the cob pieces during the last 20 minutes of cooking.
- For a richer broth, you can add a small piece of beef shank along with the ribs.