Caldo de Costilla (Colombian Beef Rib Soup)

Ingredients

Lime

1, cut into wedges

Avocado

1, sliced

Salt

to taste

Black pepper

1/2 teaspoon

Cumin

1/2 teaspoon

Garlic

2 cloves, minced

Scallions

2, chopped

Cilantro

1/4 cup, chopped

Carrots

2, chopped

Potatoes

2 large, chopped

Tomato

1 large, chopped

Onion

1 large, chopped

Water

8 cups

Beef ribs

1 kg, cut into individual ribs

Instructions

1. In a large pot, bring the water to a boil over high heat.
2. Add the beef ribs to the boiling water. Cook for 1 hour on medium heat, skimming off any foam that rises to the surface during this time.
3. After 1 hour, add the chopped onion, tomato, potatoes, carrots, cilantro, scallions, minced garlic, cumin, salt, and pepper to the pot.
4. Reduce the heat to low and let the soup simmer for an additional hour, or until the beef becomes tender and the vegetables are cooked through.
5. Once the beef is tender, remove the beef ribs from the pot. Shred the meat using a fork and discard the bones.
6. Return the shredded beef back to the pot, stirring it in to combine with the soup.
7. Taste the soup and adjust the seasoning if needed.
8. Serve the Caldo de Costilla hot. Garnish each serving with sliced avocado and a wedge of lime. Squeeze the lime into the soup just before eating for a vibrant flavor boost.