Caldo de Costilla

Blend 2 of the scallions with the garlic, onion, cumin, achiote and 250ml of water until smooth and pourable.

• 2 scallions
• 4 cloves garlic
• ½ white onion
• 1 tsp ground cumin
• ¼ tsp ground achiote
• 250ml water

✅ C'est prêt quand : the mixture is smooth and pourable

In a large pot, combine the ribs, the remaining 2.75 litres of water, the blended seasoning, the remaining 2 whole scallions and the salt. Bring to a boil over high heat, skim off the foam, then partly cover and simmer gently on low heat for about 1 hour until the meat is tender.

• 1.2kg beef short ribs
• 2.75 litres water
• 2 whole scallions
• 2 tsp salt

✅ C'est prêt quand : the meat is tender and easily pierced with a fork