Caldo Básico: Basic Colombian Beef Broth
Caldo Básico (Basic Broth) is an essential foundational recipe in Colombian cuisine. Rather than being served on its own, this robust, savory liquid is primarily used as the cooking base to build flavor in a wide variety of other, more complex soups, stews, and sauces.
The secret to this straightforward recipe is extracting maximum flavor and collagen by simmering lean beef and meaty bones (like ribs or oxtail) alongside classic aromatics. While the initial boil takes about 45 minutes, letting it slow-cook for up to 2 hours guarantees a deeply rich and flavorful stock.
Caldo Básico (Basic Beef Broth)
A foundational culinary staple! A rich and savory beef stock made by simmering meaty bones, lean beef, and fresh aromatics.
Ingredients
- 14 cups Water
- 1/2 lb Lean beef Carne pulpa
- 1 lb Meaty beef bones Preferably oxtail or ribs
- 4 Whole scallions Green onions
- 1 Large tomato
- 1 tablespoon Fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Prep the aromatics: The first step is to peel and chop the large tomato, and finely chop the fresh parsley. Leave the scallions whole.
- Simmer the broth: In a very large pot, combine the 14 cups of water, the lean beef, the meaty bones, the whole scallions, the chopped tomato, and the parsley. Season with salt and pepper to taste. Place over the stove and let it cook and simmer gently for at least 45 minutes (and up to 2 hours for maximum flavor extraction).
- Strain and store: Once the cooking time is complete and the broth is rich and flavorful, it is ready to be used as a base for your dishes.
Notes
- Storage Hack: If you plan to store the broth in the refrigerator for later use rather than using it immediately, it is highly recommended to strain out and remove the boiled scallions, as they can cause the broth to darken over time. Additionally, if making it ahead, it is best to omit the salt and only season the broth right before you finally use it.
- Recipe Variations: While this specific recipe focuses on beef, the concept of a caldo básico is universal. Cooks frequently prepare variations using chicken carcasses or fish heads and bones, depending entirely on the final dish they intend to make.
- Culinary Applications: This exact beef broth is the mandatory starting point for countless traditional Colombian dishes, serving as the liquid base for hearty soups or even complex sauces like ají de maní (peanut sauce)
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