Caldo de Costilla
“A clear, restorative beef-rib broth simmered with potatoes, onion, garlic and cilantro — the quintessential Colombian highland breakfast. Light yet deeply savory, it is famous as a 'levantamuertos' (the dead-raiser), the country's favorite cure for a hangover.”
Where it comes from
Caldo de costilla is a morning ritual of the Andean region, especially around Bogotá and Cundinamarca, where chilly highland dawns call for something warming. Long valued as the ultimate remedy for a guayabo (hangover), it earned the affectionate nickname 'levantamuertos,' and is traditionally served with arepa, hot chocolate and bread.
On the plate
A clean, beefy broth that warms from the inside out, with fall-off-the-bone ribs and soft potato soaking up the savory liquid. The cilantro and cumin keep it fresh and aromatic — simple, honest and restorative.
How it works
Long, gentle simmering of bone-in ribs extracts collagen and marrow into the water, building body and savory depth, while skimming keeps the broth clear; adding potatoes late prevents them from disintegrating into the liquid.
Variations
Versions with added carrot, papa criolla instead of regular potato, adding a poached egg, served with white rice on the side
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓20 min active · 90 min waiting
How it's made
8 steps · Show ↓- 110 min
Place beef short ribs in a large pot with water, cumin, salt and pepper.
- 25 min
Bring to a boil, skim the foam, then reduce to a gentle simmer.
- 360 min
Simmer the ribs for about an hour until tender.
- 45 min
Blend garlic, white onion and scallion with a little water.
- 530 min
Add the blended aromatics to the pot and cook 30 minutes more.
- 625 min
Add peeled potato chunks and half the cilantro; simmer until potatoes are tender.
- 72 min
Adjust salt and pepper to taste.
- 83 min
Serve piping hot, finished with fresh chopped cilantro.
