Caldo de costilla – Traditional Colombian broth with beef ribs
Caldo de costilla is a typical soup/broth from Colombia. The traditional Caldo de costilla from Colombia is prepared with potatoes and beef ribs and served as a hearty lunch.
Many Colombians swear by a good caldo de costilla as a home remedy for hangovers after a night of drinking.
All the information and tips for preparing the original recipe of a caldo de costilla from my time in Colombia I have summarized for you in this article.
Caldo de costilla – Traditional Colombian broth with beef ribs
Equipment
- Pot Pressure cooker
Ingredients
- 1,5 kg beef ribs
- 500 g potatoes
- 3 onions
- 7 spring onions
- 4 cloves garlic
- 3,5 litres of water
- 10 stalks fresh coriander
- Cumin painted
- Salt
- Pepper
Instructions
- Put the beef ribs in a (pressure) cooker with some salt, pepper, cumin and water and bring to a boil.
- Once the water boils reduce the heat and continue to simmer on medium for an hour.
- Chop the garlic, onions and scallions into small fine pieces and add to the water. Simmer all ingredients together for another hour.
- Peel the potatoes and chop the coriander leaves.
- Add potatoes and chopped cilantro leaves to the water and simmer for 30 minutes until potatoes are tender.
- Season to taste with salt and pepper. Depending on your preference, add more cilantro to the caldo de costilla and continue cooking for a few minutes.
- Serve the caldo de costilla in small bowls with some fresh cilantro.
Notes
- If you don’t want to use a pressure cooker, you will need to cook the caldo de costilla for about 1,5 hours.
- Use cilantro according to your preference and taste.
- For more useful tips and information, see the article below.
Why is my beef tough?
If the beef in your beef broth is too tough, it needs to be cooked longer.
The rule of thumb for braising meat is:
- If the beef is tough, it was not cooked long enough.
- If the beef is tender but dry, it has been overcooked and/or cooked at too high a temperature.
In order to cook/boil the beef tender and juicy, it must be cooked below the boiling point and long enough.
The time it takes for the beef to be cooked nice and tender varies depending on the cut.
Beef neck is tougher and has less fat than, say, ribs or oxtail, so the meat needs to be cooked longer and will never stay as juicy.
Why does my Caldo de Costilla taste sour/metallic?
The sour or metallic taste in beef broth may occur if the meat has been cooked at a very high temperature for an extended period of time.
Substances are released that emulsify with the broth. These should be skimmed off during preparation.
icookedameal.com
