CALDO DE COSTILLA
By Simbooker on the 8th February 2015
Files & Tags: recipes, index, beef, soups and stews, caribbean & latin american, potatoes & root vegetables
Caldo de Costilla is a delicious Colombian soup, made with beef short ribs. It is a hearty soup served with potatoes. Caldo de Costilla is actually my favourite Colombian dish. The greatest thing about this Caldo, is that it's easy to make.
Files & Tags: recipes, index, beef, soups and stews, caribbean & latin american, potatoes & root vegetables
Caldo de Costilla is a delicious Colombian soup, made with beef short ribs. It is a hearty soup served with potatoes. Caldo de Costilla is actually my favourite Colombian dish. The greatest thing about this Caldo, is that it's easy to make.
Although I was raised on Chicken Soup, I actually prefer beef soups. In fact a hearty beef soup with potatoes, can give me all I need for the entire day. The last time I made this, I consumed a huge pot within two days.
Believe it or not, this is a breakfast item in Colombia. It is often served with Arepas and considered a hangover cure. This is just one of a wide variety of beef soup dishes in Latin America.
From Guatamala right down to the Andes, beef soups are very popular, and they rank among my favourite dishes of all time. The beef bones provide such a wonderful flavour to the stock.
CALDO DE COSTILLA RECIPE
THE INGREDIENTS
2 OR 3 pounds of beef short ribs, 10 cups of water (approximate), 1 large whole yellow onion, 1 garlic head sliced down centre, 2 scallions chopped, 1 bunch of Cilantro, 10 large potatoes peeled and cut into chunks, salt and pepper to taste, 2 Chicken Stock Cubes, 2 tbs light soy sauce (optional)
THE COOKING DIRECTIONS
1. Sprinkle 1 tsp of salt and the soy sauce over the ribs. Rub in and leave to sit for about five minutes. Then bring a pot of water to a boil.
2. Add the short ribs to the pot, then add the remaining ingredients except the potatoes and the water-that you've already added ...the onion, garlic, scallions, cilantro, stock cubes..
3. Boil for approximately ten minutes, then turn down to a low simmer for approximately 2 hours or until the meat is tender.
4. Check for salt and pepper as the soup cooks and add accordingly. Add the potatoes about twenty five minutes before the end of cooking time, cook the potatoes until they are tender, but not falling apart.
4. Check for salt and pepper as the soup cooks and add accordingly. Add the potatoes about twenty five minutes before the end of cooking time, cook the potatoes until they are tender, but not falling apart.