Beef Caldo, a comforting and deeply flavorful Filipino soup, is a culinary masterpiece perfect for chilly evenings or whenever you crave a warm hug in a bowl. This traditional dish boasts a rich broth simmered for hours, infusing the tender beef with an unparalleled depth of taste. Fragrant aromatics like ginger and garlic mingle with the savory notes of the beef, creating a symphony of flavors that will tantalize your taste buds. The addition of vegetables adds further complexity and nutritional value, transforming this simple soup into a truly nourishing experience.
Beyond its deliciousness, Beef Caldo offers a versatile canvas for personal customization. From the type of beef used to the choice of vegetables and the level of seasoning, you can easily tailor this recipe to your preferences. Ready to experience the magic of this classic Filipino comfort food? Let's dive into the step-by-step process to create your own unforgettable bowl of authentic Beef Caldo.
Tools Needed
- 8-quart stock pot
Ingredients
- Beef Shank: 3 pounds
- Sirloin Tip: 3 pounds
- Water: 6.5 quarts
- Cabbage: 1 head
- Onion: 1 medium
- Squash: 1 medium
- Carrots: 5
- Celery: 2 stalks
- Garlic: 5 cloves
- Corn: 2 ears
- Potatoes (Russet): 3 medium
- Sea Salt: 1.5 tablespoons (or to taste)
- Beef Broth: 2 cups
Step-by-Step Instructions
Step 1. Prepare the Beef and Initial Boil
- Cut beef shank and sirloin tip into chunks. You can also use rib meat for extra flavor.
- Fill an 8-quart stock pot with 6.5 quarts of water. Bring to a boil and add the beef. Boil for 1 hour, skimming off any foam or scum that rises to the surface (starting around 20 minutes into boiling).
Step 2. Build the Broth
- After 1 hour of boiling, add 2 cups of beef broth (or water).
- Add salt (start with 1.5 tablespoons, adjust to taste), garlic, celery, onion, and carrots.
- Cover the pot, reduce heat, and simmer for another hour.
Step 3. Add Vegetables and Simmer
- Add the remaining vegetables (cabbage, squash, corn, potatoes). Cover and simmer for an additional 30 minutes, or until potatoes are tender.
Step 4. Serve
- Serve hot.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Removing scum during the boiling process results in a cleaner broth.
- Don't add seasonings or vegetables before the initial 1-hour boil to allow for scum removal.
- Soak potatoes in cold water to prevent browning before use.
- Enjoy your caldo with hot corn tortillas, lime, and salt!
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef for Caldo?
Yes! While brisket is traditional, you can use chuck roast, short ribs, or even oxtail for a richer broth. Just adjust the simmering time accordingly.
2. How can I make my Caldo broth clearer?
Skim off any foam that rises to the surface during the initial simmer. You can also gently strain the broth through a fine-mesh sieve before serving for a crystal-clear result.
3. What can I substitute if I don't have all the vegetables listed?
Feel free to adapt! Substitute similar vegetables – for example, use carrots instead of daikon radish, or spinach instead of kangkong. The key is to maintain a balance of flavors.
Your perfectly simmered bowl of authentic Beef Caldo awaits! Enjoy the rich, comforting flavors of this traditional Filipino soup, perfect for sharing with loved ones or savoring on a cozy night in. Now go forth and create your own culinary masterpiece!