Caldo de Costillas is a beloved Colombian beef rib soup, known for its restorative qualities and flavorful simplicity. Typically enjoyed as breakfast, this traditional dish features a clear broth, succulent beef ribs, and whole potatoes, seasoned with garlic, green onion, and cilantro. It's a wholesome dish, often hailed as a hangover cure or "levanta muertos," particularly cherished in the Llanos Orientales region.
Ingredients
🥩 2 kg Beef Ribs, well-meaty cuts
🥔 16 whole small/medium Potatoes
🥔 2 large Potatoes, sliced into rounds
🌿 1 bunch Fresh Cilantro
🧅 1 stalk Green Onion for cooking
🧅 2 stalks Green Onion, finely chopped for garnish
🧄 3-4 large cloves Garlic, minced
🧂 Salt,
💧 Water, sufficient for boiling
🥄 Optional: More hot water, if needed
Instructions
1- Prepare Garlic:
- Mince 3-4 large cloves of garlic.
2- Boil Ribs:
- In the "Ceni" pressure cooker, bring sufficient water to a boil.
- Add salt, minced garlic, the whole cilantro stems, and one entire green onion stalk.
3- Add Ribs:
- Carefully add beef ribs into the boiling water.
4- Pressure Cook Ribs:
- Secure the lid on the pressure cooker.
- Cook for approximately 1 hour after pressure builds, ensuring ribs are tender.
5- Prepare Garnish (Picadillo):
- Finely chop the remaining two green onion stalks and fresh cilantro leaves.
- Set aside.
6- Prepare Potatoes:
- Peel all potatoes. Keep the smaller ones whole and slice the two larger potatoes into rounds.
- Submerge them in water to prevent browning.
7- Add Potatoes:
- Once ribs are cooked for an hour and pressure is safely released, open the cooker.
- Add the whole and sliced potatoes into the pot with the ribs and broth.
8- Adjust Liquid (Optional):
- Add more hot water if needed to cover potatoes adequately.
9- Cook Potatoes:
- Continue on medium heat without the pressure cooker lid or loosely placed until potatoes are tender.
10- Final Seasoning:
- When potatoes are soft, stir in half of the finely chopped green onion and cilantro mixture (picadillo).
- Mix gently.
11- Rest:
- Allow the caldo to rest briefly before serving.
Prep Time: 30 minutes
Cook Time: 1 hour (pressure cooker), 15-20 minutes (potatoes)
Total Time: Approximately 1 hour 30 minutes
Servings: Approximately 8
Equipment:
- "Veloz" Knife
- Bamboo/Wood Cutting Board
- One Turquoise Plastic Mixing Bowl
- One White Ceramic Mixing Bowl
- "Ceni" Stainless Steel Pressure Cooker/Pot
- Metal Spoon
- Metal Ladle
- White Ceramic Serving Bowl
- White Rectangular Serving Plate
- Stove/Induction Cooktop
- Metal Tongs
Cooking Tips
- Meat Selection: Opt for well-meaty beef ribs for richer flavor.
- Consistency: Keeping whole potatoes intact while mashing the sliced ones can slightly thicken the broth, adding texture.
- Fat Management: Skim excess fat for a clear broth. Refrigerate overnight to solidify and remove fat for complete degreasing.
- Traditional Usage: Enjoy as a revitalizing breakfast or substantial lunch with warm arepas, avocado, and rice.
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Caldo de Costillas
